Buckeyes anyone? I have yet to meet someone who can resist these sweet peanut butter balls dipped in chocolate. They’re just so good!
Peanut butter and chocolate, is there a better combination than that? If you like Reese’s Peanut Butter cups, you know what I’m talking about.
Just a casual search on my site will bring you recipes for Peanut Butter Fudge Brownies, No Bake Peanut Butter Bars (just like Reeses), Peanut Butter Cup Blondies, and Peanut Butter Hot Fudge Sauce. Unfortunately my peanut fantasies came to a screeching halt when it was discovered that both of my kids have severe nut allergies. Total bummer!
My mom gladly volunteered her services to test this recipe. Thanks, mom, I know it was a real hardship! I like to think this is the best buckeye recipe but I’ll let you be the judge.
And aren’t these candies kind of cool looking? They look great on a Christmas cookie plate but be prepared with backups because the buckeyes will vanish in a blink of an eye (pun intended).
About this buckeyes recipe
These no-bake treats are easy to make. Involve the family and get some help with the rolling and dipping for a fun shared experience. The reward is a delicious chocolate peanut butter ball!
The process is simple but you’ll need a little extra time for chilling. Once you mix the peanut butter, sugar, and vanilla, that mixture has to chill for 30 minutes before you can shape it into balls.
Once they’re shaped, the 34 little balls have to chill 30 minutes more before dipping.
Poke a toothpick into a ball and dip the ball into melted chocolate, but don’t submerge it completely. A fork is useful to kind of dislodge the ball from the toothpick back on to parchment paper. You can smooth the hole with your finger or a paring knife so everything’s nice and pretty. Give the chocolate a little time to firm up and they’re ready to eat.
You may have thought “buckeyes” referred to the candy’s similarity to the round dark eyes of a male deer. Actually, buckeyes look very similar to and are named for the nut that comes from the buckeye tree. You may know it as a horse chestnut tree or if you live in Great Britain, a conker tree.
The buckeye tree is Ohio’s state tree and Ohio State University fans will readily recognize the team name Buckeyes, as will their rivals. My husband thought we should rename these candies and I know those are probably fighting words!
I mean…when something is this delicious, does the name matter? They’ve been called both, so neither is incorrect. Since they don’t include flour and aren’t baked, I’m more inclined to classify them as a candy.
Yes! If you don’t keep them in the fridge, they will get soft, lose their shape, and get messy.
If you keep them stored in an airtight container in the fridge, they’ll keep for about a week. You can also freeze them for 3-4 months, thaw them in the fridge when you’re ready to enjoy.
What’s in this recipe?
- Creamy Peanut Butter – Unfortunately, we don’t recommend natural peanut butter for this recipe.
- Butter – Do not substitute with margarine! It will affect the flavor and the consistency.
- Pure Vanilla Extract – This will add depth of flavor.
- Powdered Sugar – You can use a little more or a little less, depending on the consistency of your peanut butter mixture.
- Chocolate Melting Wafers – For that yummy chocolate coating!
How to make these your own
- Try using chunky peanut butter instead of smooth. Keep in mind, their appearance will be different!
- For a nut free candy, use sunflower butter. Sunflower butter tends to be a bit thinner in consistency than peanut butter, so you will probably need to add an additional 1/2 cup of powdered sugar.
- Dip the candies in dark chocolate or white chocolate.
- If you prefer, dip the entire ball into chocolate for a chocolate covered peanut butter ball.
Once chocolate has fully hardened, store buckeyes in an airtight container in the refrigerator for up to 7 days or freeze in a freezer bag for up to 3 months.
These sweet treats don’t have to spend any time in the oven! Try:
- The Best Rice Krispies Treats
- Easy Cookies and Cream Fudge
- Biscoff No Bake Cookies
- Fruity Pebbles No-Bake Bars
- Chocolate Tart Recipe with only 4 ingredients!
- Cinnamon Toast Crunch Bars
- Homemade Caramel Corn with Bourbon and Bacon
- Cappuccino Mousse Cups
- 1 ⅓ cup creamy peanut butter, such as Jif
- ½ cup salted butter, softened
- 1 teaspoons vanilla extract
- 3 cups powdered sugar, spooned into measuring cup (see note)
- 3 cups chocolate melting wafers (see note)
- Add the peanut butter, butter, and vanilla to a large bowl or stand mixer and cream together for 30 seconds.
- Sift the powdered sugar into the bowl and beat until smooth. Mixture will be thick and you may have to stir in the last half cup or so of powdered sugar. Consistency should be similar to play-dough.
- Chill the mixture in the refrigerator for at least 30 minutes.
- Line a cookie sheet with parchment paper. Portion the peanut butter mixture out with a one tablespoon scoop and roll into balls. Place them on the cookie sheet and chill in the freezer for 20 to 30 minutes. Do not freeze for more than 30 minutes prior to dipping. Place in the refrigerator if not ready to dip.
- Just before removing the balls from the freezer, melt the chocolate melting wafers in a wide bowl or glass in 30-second intervals, stirring between each, until fully melted. Don’t let the balls sit out too long before dipping because they can start to sweat and it will make it hard for the chocolate to stick.
- Use a toothpick to spear the balls and dip them in the melted chocolate. Push the balls off the toothpick back onto the parchment paper with a fork. Smooth over the hole from the toothpick with your finger or a paring knife.
- Refrigerate until the chocolate hardens. Store in an airtight container in the refrigerator for up to 7 days or freeze in a freezer bag for up to 3 months.
- Spoon the powdered sugar into the measuring cup lightly as you would flour.
- Jif creamy peanut butter was used in this recipe. Using a natural peanut butter may affect your results.
- Chocolate chips may be used in place of the melting wafers. Add ½ teaspoon of coconut oil to every cup of chocolate chips for smoothness.
- There will be excess chocolate remaining since you need to be able to dip these balls almost fully without covering the tops.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.