Combine everything but the chocolate in a medium mixing bowl using hand beaters.
Roll the peanut butter mixture into balls and place them on a Silpat or parchment paper lined baking sheet and freeze for one hour.
Use a double boiler method to melt the chocolate. (Or frankly, a microwave works fine – just do 10-second increments and stir in between until melted)
Use a toothpick to pick up the peanut butter balls and dip in the melted chocolate and then place the dipped peanut butter balls back on the Silpat lined baking sheet. If your chocolate begins to cool off too much and gets thick just melt it again.
Freeze the dipped buckeyes for an hour to set the chocolate.
if you use peanut butter that has more than just peanuts like salt, sugar, or oils added you will have to play around with the salt, sugar, and flour amounts for the right taste and consistency – it will still work – taste as you go along and you are looking for a stiff cookie dough consistency.Variations - use regular flour instead of rice flour if you don't have it and don't need to be gluten-free.