Peanut Butter Buckeyes No-Bake

Instructions:

1. In a stand mixer with a paddle attachment, cream together the creamy peanut butter and softened unsalted butter on medium speed for 2-3 minutes until the mixture is light, fluffy, and aerated.
2. Mix in the pure vanilla extract and fine sea salt until fully incorporated.
3. Gradually add the sifted powdered sugar one cup at a time on low speed. The resulting dough should be dry enough to handle without sticking but moist enough to roll without cracking.
4. Roll the dough into 1-inch spheres (approximately 1 tablespoon or 25g each) and place on a parchment-lined baking sheet.
5. Insert a toothpick into the top of each sphere. Transfer the baking sheet to the freezer for 30 minutes to flash-freeze, ensuring the centers are firm for dipping.
6. Melt the semi-sweet chocolate chips and vegetable shortening in a double boiler or a microwave-safe bowl in 30-second increments, stirring until smooth.
7. Holding the toothpick, dip each chilled peanut butter ball into the chocolate, leaving a small circle of peanut butter visible at the top. Return to parchment paper, remove toothpick, and smooth over the hole if desired. Let set until firm.
8. Refrigerate for 20 minutes until the chocolate is matte and set firmly.