Mix the filling. In a large mixing bowl (or the bowl of a stand mixer), beat together the peanut butter, butter, cream cheese, vanilla, and salt on medium speed until smooth and creamy.

Add the powdered sugar. Gradually mix in the powdered sugar, 1 cup at a time, until the mixture forms a thick, pliable dough that’s easy to roll. You may not need the full 4 cups.

Shape into balls. Roll the dough into 1-inch (1½-tablespoon) balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes, or until firm.

Melt the chocolate. In a microwave-safe bowl, combine the chocolate and coconut oil. Microwave in 20-second intervals, stirring after each, until melted and smooth.

Dip the buckeyes. Insert a toothpick into each peanut butter ball and dip about ¾ of the way into the melted chocolate, leaving the top exposed to resemble a buckeye. Let excess chocolate drip off.

Chill to set. Return dipped buckeyes to the baking sheet and refrigerate for about 30 minutes, or until the chocolate is firm. Gently smooth over the toothpick holes, if desired.

Serve or store. Enjoy right away, or store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.