- 45 minutes
- 1 minute
Use an electric mixer to combine butter, marshmallow creme, vanilla, peanut butter, salt and honey.
Make sure the filling is lump free.
Slowly add in the powdered sugar on low speed.
The fudgy filling should resemble cookie dough. If it's not thick enough, mix in more powdered sugar. Refrigerate filling for 30 minutes.
Once the filling is chilled, roll into tablespoon sized balls. Add toothpicks and chill while the chocolate is melting.
Warm up chocolate in a chocolate melter or over the stove. I used the Food Lion chocolate bark.
Dip and swirl the buckeyes into the chocolate. Leave a little peekaboo hole at the top to make the dessert resemble a buckeye.
*You could add team colored sprinkles on top when they are wet if you want to get fancy.