Line 2 baking sheets with parchment paper. Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the peanut butter, butter, and vanilla.
1 cup creamy peanut butter, ¼ cup unsalted butter, 1 teaspoon pure vanilla extract
Once the butter and peanut butter are fully incorporated, slowly add the powdered sugar with the mixer running on low. Mix just until all of the powdered sugar is incorporated.
2 cups powdered sugar
Scoop and roll into 1-inch balls and place on the baking sheets.
Chill in the refrigerator for at least 1 hour.
Once the buckeyes are chilled, melt the white chocolate in a medium bowl according to the package directions. Pour ¼ cup of the melted white chocolate into a plastic bag and set it aside.
16 ounces white melting chocolate
Place a toothpick into one of the peanut butter balls and then dip it into the chocolate. Swirl the buckeye around to coat it on all sides, but leave the top peanut butter exposed.
Place the peanut butter ball back onto the baking sheet and add a candy eye where the toothpick was. Make sure to stick it into the peanut butter so it doesn’t fall off.
24 candy eyes
Cut a small corner off of the plastic bag off and drizzle the buckeyes to make them look like mummies. If your chocolate has hardened too much, just microwave it for a few seconds and try again.
Put the buckeyes back in the fridge to harden for another hour.