In a large bowl, cream together the peanut butter and butter until smooth.

Next, add in half of the powdered sugar and combined until incorporated. Slowly add in the remainder of the powdered sugar until you get a consistency that is thick and not sticky.

On a baking sheet lined with parchment paper, using a cookie scoop, scoop out the dough and place on a baking sheet. Place in the freezer to slightly harden, about 5-10 minutes.

While the peanut butter mixture is in the freezer, melt the semi sweet morsels in a microwave safe dish. Start out at :45, stir, and do any remaining times at :30 to ensure you don’t burn the chocolate.

Once the peanut butter comes out of the freezer, roll each ball of dough into a smooth circle, using the palms of your hand and working in both directions for an even circle.

Using a toothpick, dip each peanut butter ball into the chocolate about ⅔ of the way.

Once all the buckeyes have been coated with chocolate, place back into the freezer for 20-30 minutes to set.

Allow the buckeyes to come to room temperature before enjoying.