Peanut Butter Buckeyes

These are a real treat, rich dark chocolate surrounds creamy peanut butter with a slight chia crunch.

Buckeye Dough:

1 1/3 cup rolled oats

3/4 cup creamy peanut butter

1/3 cup maple syrup

1/4 cup flax seed meal

1/4 cup chia seeds

Chocolate coating

• 1 4.4. Ounce dark chocolate bar

1. In a food processor add all buckeye ingredients. Pulse until a dough forms. Old fashioned oat may be used, just use the cutting blade instead of mixing blade. If mixture is crumbly add more maple syrup, one tablespoon at a time.
2. Using a scoop or tablespoon, form one inch balls, set on a waxed paper lined cookie sheet. Once all dough has been formed into balls, place in refrigerator for 10 minutes to set.
3. Remove peanut butter balls from refrigerator.
4. In a glass ramekin, place candy bar, broken into pieces. Microwave on high for 1 to 2 minutes, stopping every 30 seconds to see if it is melted. 
5. Insert a wooden tooth pick into the top of a  peanut butter ball and gently swirl in chocolate. Leave top of peanut butter ball with out coating. Place on wax covered cookie sheet.
6. Once all are coated decide whether to use excess chocolate to cover tooth pick holes or after chocolate has set in refrigerator, smooth holes with finger or a tooth pick. My photo above has both, a drizzle to cover and a smoothing. 
7. Keep refrigerated. Makes almost two dozen.