Ashley | Baker By Nature

In a large bowl using a handheld electric mixer, or in the body of a stand mixer fitted with the whisk attachment, combine the peanut butter, butter, vanilla, and salt. Beat on low-speed until combined. 
With the mixer on low-speed, add in the confectioners sugar, a 1/2 cup at a time, beating well after each addition. Add in the milk and continue to beat until the mixture becomes a workable dough. It will be a little sticky, but scoop-able and easy to work with.
Add in the chopped chocolate toffee and mix on low until just combined. 
Buckeye dough ready to be rolled into truffles.
Scoop 1 tablespoon-sized rounds of filling out onto a large baking sheet lined with parchment paper. Roll each round into a smooth round ball. Press a peanut on top of each ball. 
Buckeye balls ready to be chilled.


Place the baking sheet in the freezer to firm up for one hour. During the last few minutes of the chill time, make the chocolate coating. You will make the chocolate coating in the microwave. 
Place the chocolate in a small heatproof glass measuring bowl and melt, on low-power, in 30 second increments, stirring after each increment, until completely melted. Stir in the espresso powder and whisk smoothly. Let this mixture slightly cool before dipping.
Remove peanut butter balls from the freezer. One at a time, carefully dip the bottom of each chilled ball in the melted chocolate, leaving a small round of peanut butter (and the peanut) still visible. You want about 3/4 of the peanut butter truffle covered in chocolate. 
Fork dipping the buckeyes into the dark chocolate coating.



When lifting the peanut butter ball out of the chocolate remember to allow excess chocolate to drip back into the bowl. Transfer the chocolate covered balls back to a parchment paper lined baking sheet after dipping each one.

Transfer the peanut butter balls to the refrigerator to set, about 1 hour. Serve chilled.