1. In a medium saucepan, combine peanut butter and butter over medium heat; cook until completely melted and combined.
2. Remove from heat; stir in vanilla.
3. Add sugar; stir quickly until well combined.
4. For fudge: Pour into an 8" square baking pan lined with parchment paper; smooth surface. Cover with parchment and refrigerate until set (1 hr.).
   
   For buckeyes: Form balls approx. ¾-1" in diameter; chill until firm (at least 30 min.). Microwave chocolate according to pkg. directions. Dip balls in chocolate to cover the bottom ¾ of each piece. Place dipped candy on a parchment-lined baking sheet; refrigerate until set.
5. Store both fudge and buckeyes in the refrigerator, tightly covered, for up to 2 weeks. Best served at room temperature.

Tasty Tips:

• The sugar WILL stir into the peanut butter mixture, but it takes a little effort. You can use an electric mixer if it becomes too hard to stir manually.
• When making fudge, use a second 8" square baking pan to press down gently on the parchment covering the surface of the warm fudge. This will create a perfectly smooth top.