Buckeyes Recipe

Introduction

Buckeyes are a classic no-bake treat that combines creamy peanut butter with rich chocolate, creating a perfect bite-sized indulgence. These candies resemble the nut of the buckeye tree, making them a nostalgic favorite for many. Easy to make and wonderfully satisfying, they’re perfect for parties or a sweet snack anytime.

Ingredients

• 1/2 cup butter (unsalted, softened)
• 2 cups peanut butter (creamy, not natural)
• 1 teaspoon vanilla extract
• 4 cups confectioners sugar (powdered)
• 1/4 teaspoon sea salt (or kosher)
• 12 oz semisweet chocolate chips (Ghirardelli recommended)
• 11.5 oz milk chocolate chips (Ghirardelli recommended)
• 1 tablespoon coconut oil (or vegetable shortening)

Instructions

1. Step 1: Line a large baking sheet with parchment paper and set aside.
2. Step 2: Cream the softened butter and peanut butter in a bowl using a hand mixer or stand mixer with a paddle attachment until the mixture lightens in color and becomes silky smooth.
3. Step 3: Add the vanilla extract and salt, then mix until well combined.
4. Step 4: Slowly add the powdered sugar in 1/3 cup increments, mixing thoroughly after each addition. The mixture should be thick enough to roll into balls. If necessary, add a little more sugar to reach the right consistency.
5. Step 5: Scoop out tablespoon-sized portions and roll them into balls with clean hands. Place the balls onto the prepared baking sheet.
6. Step 6: Insert a toothpick into the center of each ball and refrigerate for 15 minutes to an hour to firm up.
7. Step 7: While the balls chill, melt both semisweet and milk chocolate chips together with coconut oil in a double boiler or microwave. Stir frequently and be careful not to burn the chocolate.
8. Step 8: Remove the peanut butter balls from the refrigerator. Holding the toothpick, dip each ball into the melted chocolate, covering about 80% of the ball to leave a small circle of peanut butter visible for the signature buckeye look.
9. Step 9: Place the dipped buckeyes back onto the parchment-lined baking sheet until the chocolate sets.
10. Step 10: Once the peanut butter has returned to room temperature, gently twist and remove the toothpicks.
11. Step 11: Cover the small hole left by the toothpick by smoothing the peanut butter gently with your finger.
12. Step 12: Serve immediately, or store in an airtight container in the refrigerator or at room temperature if you prefer a softer peanut butter center.

Tips & Variations

• Use creamy peanut butter for the smoothest texture; natural peanut butter can make the dough less cohesive.
• If the dough feels too sticky, add a bit more powdered sugar to help it roll more easily.
• Try dipping buckeyes in dark chocolate for a richer flavor contrast.
• For a fun twist, sprinkle a tiny pinch of sea salt on top of the chocolate before it sets.
• You can substitute coconut oil with vegetable shortening if preferred for melting the chocolate.

Storage

Store buckeyes in an airtight container in the refrigerator for up to two weeks. They can also be kept at room temperature for a few days if you prefer a softer peanut butter consistency. When ready to serve, you can bring refrigerated buckeyes to room temperature for a few minutes. Reheating is generally not needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Creamy peanut butter is recommended for the smoothest texture and easiest rolling. Crunchy peanut butter may result in a crumbly dough and harder to shape balls.

How do I prevent the chocolate from melting off the buckeyes?

Make sure the peanut butter balls are chilled well before dipping in chocolate. Also, use a gentle dipping motion and allow the chocolate to set completely at room temperature or in the fridge before handling.

Buckeyes Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

Classic Buckeyes are a delightful no-bake treat featuring creamy peanut butter dough balls dipped partially in rich chocolate, mimicking the look of the Ohio buckeye nut. This recipe combines smooth peanut butter, butter, and confectioners sugar for a silky filling, coated in a luscious blend of semisweet and milk chocolate finished with coconut oil for shine and smoothness. Perfect for holidays, parties, or gifting.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: Approximately 36 Buckeyes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Filling

• 1/2 cup unsalted butter, softened
• 2 cups creamy peanut butter (not natural)
• 1 teaspoon vanilla extract
• 4 cups confectioners sugar (powdered sugar)
• 1/4 teaspoon sea salt or kosher salt

Chocolate Coating

• 12 oz semisweet chocolate chips (Ghirardelli recommended)
• 11.5 oz milk chocolate chips (Ghirardelli recommended)
• 1 tablespoon coconut oil or vegetable shortening

Instructions

1. Prepare Baking Sheet: Line a large baking sheet with parchment paper and set aside for the buckeyes to rest on during the process.
2. Cream Butter and Peanut Butter: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter and creamy peanut butter together until the color lightens and the mixture is silky smooth, indicating proper incorporation and texture.
3. Add Flavorings: Mix in the vanilla extract and sea salt until fully combined, adding depth to the filling.
4. Add Confectioners Sugar: Gradually incorporate the powdered sugar in 1/3 cup increments, mixing well between additions, until the dough is firm enough to roll into balls. Add extra sugar if needed to reach this consistency.
5. Form Peanut Butter Balls: Using a tablespoon measure, scoop portions of dough and roll them into smooth balls with clean hands. Place each ball on the prepared parchment-lined baking sheet.
6. Insert Toothpicks and Chill: Insert a toothpick into the center of each ball to facilitate dipping later. Refrigerate the balls for 15 minutes to one hour, allowing them to firm up.
7. Melt Chocolate Mixture: In a double boiler or microwave-safe bowl, gently melt both semisweet and milk chocolate chips together with the coconut oil, stirring frequently to avoid burning and achieve a smooth, glossy chocolate coating.
8. Dip Buckeye Balls: Remove the chilled peanut butter balls from the refrigerator. Holding each by the toothpick, dip it into the melted chocolate covering approximately 80% of the ball to create the traditional Buckeye appearance.
9. Set Coated Buckeyes: Place dipped buckeyes back onto the parchment-lined baking sheet. Repeat for all balls and allow the chocolate coating to set at room temperature or slightly chilled.
10. Remove Toothpicks: Once the peanut butter centers have softened to room temperature, gently twist and remove the toothpicks from each Buckeye, leaving a small hole.
11. Smooth Peanut Butter Surface: Fill and smooth the small holes left by the toothpicks by gently pressing and smoothing with your finger to restore a clean finish.
12. Serve and Store: Serve the Buckeyes immediately or store them in an airtight container either refrigerated or at room temperature if a softer texture is preferred.

Notes

• Ensure peanut butter is creamy and not natural for best texture and sweetness.
• Adjust confectioners sugar to achieve the correct rolling consistency for the peanut butter dough.
• Use good quality chocolate chips like Ghirardelli for an optimal taste and smooth melting.
• If the chocolate thickens while dipping, gently reheat to maintain smoothness.
• You can substitute coconut oil with vegetable shortening if coconut flavor is undesired.
• Store Buckeyes in an airtight container, in the refrigerator for firmer texture or at room temperature for softer peanut butter centers.

Keywords: Buckeyes, peanut butter, chocolate candy, no-bake dessert, holiday treats, confectioners sugar, chocolate dipped