Cover two baking sheets with wax or parchment paper and set aside.
In a large bowl, combine all the ingredients together - you can use a spoon or spatula to start, but you'll need to use your hands to really combine it eventually.
1 1/2 cups peanut butter, 1/2 cup unsalted butter, 3 cups confectioners’ sugar (powdered sugar), pinch salt
Use a small cookie scoop (or just measure out 2 teaspoons for each) to scoop out an even amount of dough and roll them in the palms of your hands to form a ball. Place balls an inch apart on prepared baking sheets. Place baking sheets in fridge.
Chocolate Coating
In a double broiler (with a small amount of water in the saucepan that doesn't touch the bottom of the top pan), bring water to a simmer.
12 ounces semisweet or dark chocolate, 1 tablespoon Coconut oil or vegetable shortening
Add chocolate and stir constantly until chocolate has melted.
Turn heat down to the lowest setting and remove your peanut butter balls from the fridge.
Using a candy dipper or a spoon, dip each ball into the chocolate until either completely covered or where only a small circle of peanut butter is exposed on top (this is the traditional process). Transfer to prepared baking sheet to cool.
Leaving the completed buckeye balls on the baking sheets, place back in fridge for at least 30 minutes to set completely.
Place in airtight containers (with parchment paper between layers) until ready to serve. Enjoy!
Notes
Nutritional information listed is for the version with the "healthier" peanut butter filling.