PEANUT BUTTER CHOCOLATE-HAZELNUT BUCKEYES

1½ cups peanut butter

⅓ cup chocolate-hazelnut spread, such as Nutella

1 cup (2 sticks) butter, softened

½ teaspoon pure vanilla extract

6 cups powdered sugar

4 cups semisweet chocolate chips

Flaky sea salt

Makes approximately 30 buckeyes

1. In the bowl of an electric mixer fitted with the paddle attachment, mix together the peanut butter, chocolate-hazelnut spread, butter, vanilla, and powdered sugar. Using your hands, roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Press a toothpick into the top of each ball (to be used later as the handle for dipping), and chill in the freezer until firm, at least 30 minutes.

2. Place the chocolate chips in a microwave-safe bowl and microwave for 30-second intervals, stirring after each until the chocolate is smooth. Hold the toothpick and dip the frozen balls into the melted chocolate. Leave a small portion of peanut butter showing at the top. Place the buckeyes back on the parchment paper, and sprinkle the tops with flaky sea salt. Once the chocolate has set, remove the toothpicks and refrigerate until serving.