In a large bowl mix together peanut butter, butter, vanilla extract, brown sugar, and powdered sugar using a hand held mixer or stand mixer. Scoop out a tablespoon and roll into a smooth 1" ball. Place on wax paper lined baking sheet. Place in baking sheet in freezer for 15 minutes once all the dough has been shaped.
In a microwave safe bowl place chocolate chips and vegetable oil. Microwave on high for 30 seconds - 1 minute until melted and smooth, stirring occasionally.
Spear a toothpick into the top of each frozen peanut butter ball and holding the toothpick, dip each ball into the melted chocolate about halfway up. Set dipped peanut butter ball back on the wax-paper lined baking sheet, removing the toothpick.
Once all the peanut butter balls have been dipped, set aside. Place unwrapped caramel squares and tablespoon of milk into another microwave safe bowl. Microwave on high for 1-2 minutes, or until caramels are melted and smooth, stirring occasionally. Add chopped pecans and stir.
Spoon a small amount of melted caramel / pecans on the top of each buckeye. Sprinkle immediately with fleur de sel, if using. Put baking sheet in refrigerator for 5-10 minutes to set chocolate and caramel. Store at room temperature in an airtight container.
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