Ingredients
- 1 1/2 c. canna-oil
- 3 1/2 c. creamy peanut butter
- 7 1/2 c. powdered sugar
- 1 tbs. salt
- 4 cups chocolate
- 3 tbs. canna-oil
Preparation
Step 1
Combine the canna-oil and peanut butter in a bowl, cream on medium speed until well combined and fluffy, about 4 minutes. Turn the mixer to medium low. With the mixer running, add the confectioner's sugar 2 cups at a time waiting until each addition is incorporated before adding the next. Add the salt and mix well. Once the mixture has come together, transfer bowl to freezer until mixture is chilled and firm, about 10 minutes. Roll tablespoon-sized lumps into 1-1/2" balls and place on a baking sheet lined with a waxed paper, refreezing mixture as needed if it begins to melt. Insert a toothpick into the top of each ball and place baking sheet in freezer until buckeyes are firm, about 30 minutes.
While the peanut butter balls are chilling, melt the chocolate with the canna-oil in a bowl placed on top of a saucepan filled with simmering water, stirring occasionally until melted. Allow to cool slightly.
Remove chilled peanut butter balls from freezer and either remove the toothpicks and dip completely into the chocolate using a slotted candymakers spoon and place on wax paper to set. Or for traditional buckeyes leave in the toothpicks and use them to dip into the chocolate leaving a circle of exposed peanut butter on top. Place back on wax paper to set. Once they're all dipped, remove the toothpicks and smooth out the toothpick hole with a finger and put a crystal or flake of fancy sea salt on top to hide it.