Chocolate Buckeye Candies

Fill a large pot with about 2 inches of water; bring to a boil over medium-high heat.

Reduce heat so that water simmers gently, then arrange a large, wide heatproof bowl on top of the pot, making sure that its base doesn't touch the water.

Put oil, honey, sunflower seed butter and salt into the bowl and cook, whisking constantly, until well incorporated and slightly runny, about 2 minutes.

Remove bowl from the heat and gently stir in cereal until well coated.

Set aside to let cool for 5 minutes. (Set pot with water aside; you'll use it later.)

Line a large baking sheet with wax paper.

Spoon mixture onto prepared baking sheets in dollops to form 24 small, tight clusters, using 1 to 2 tablespoons of the mixture for each.

Transfer baking sheet to freezer for 20 minutes.

Meanwhile, bring water in pot back to a simmer and arrange a clean large bowl over the top.

Add chocolate and cook, stirring constantly, until melted and smooth.

Transfer to a small bowl.

Remove clusters from freezer and insert a toothpick into the center of each one.

Using the toothpicks as holders, dip each into the melted chocolate and swirl around until well coated, leaving about 1/2-inch of the cereal mixture exposed at the top. (If chocolate becomes too thick while dipping, simply reheat it briefly.)

Transfer back to sheet tray as done and refrigerate until set, about 30 minutes.

Remove toothpicks and serve, or store in a wax paper-lined air-tight container at room temperature.