Crunchy Kahlua Buckeyes with Sea Salt

Combine the peanut butter, butter, vanilla, confectioners’ sugar and salt in a bowl and mix until thoroughly combined. Use a small scoop or your hands to form balls and place them on a dish that you’ve lined with parchment paper.

Insert a toothpick into each ball to make them easier to dip in the chocolate. Place the formed candies in the freezer to harden while you make the coating.

Place the chocolate chips and butter in a bowl set over a pot of simmering water and stir occasionally until melted. Add the Kahlúa liqueur and stir. At this point, the chocolate may seize up a little. If so, add the tablespoon of milk and continue stirring until it’s smoothed out again. Remove from the heat and allow to cool for about 10 minutes.

Remove the peanut butter balls from the freezer and, gripping by the toothpick, dip each one about 3/4 of the way into the chocolate. Place them back on the parchment paper, sprinkle on a bit of sea salt and refrigerate for about an hour for the chocolate to set up.

Serve them with or without the toothpicks.

Note: I used a 1 ounce-size scoop and got about a dozen candies.