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Buckeyes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/buckeyes-recipe/