Creamy peanut butter buckeye balls dipped in chocolate. This easy no-bake candy is a peanut butter lover’s dream come true!
Creamy Peanut Butter Buckeyes
I was first introduced to buckeyes when I moved to Ohio 6 years ago. They are sold everywhere there! My favorite ice cream shop (Mr. Freeze) had the BEST buckeye sundae. My life was changed for the better.
Over the years I’ve made a few buckeye desserts like my buckeye brownies and buckeye bark, but I just realized I never posted the classic recipe. It’s basically peanut butter balls dipped in chocolate. I mean, how could you go wrong!
What is a Buckeye Candy?
If you haven’t tried a buckeye, it’s basically just a peanut butter ball partially dipped in chocolate to leave a circle on the top. They resemble the nut from the Ohio state tree. So cute and tasty!
5 Simple Ingredients
The best part about these buckeyes (other than their delicious taste) is that you only need 5 ingredients to make them! Scroll down for specific measurements for each ingredient.
- Peanut butter: Make sure to use creamy peanut butter in this recipe. You won’t get the same result with a natural, drippy type.
- Butter: Use unsalted butter for the best taste. Also make sure it’s been softened before getting started.
- Vanilla: A boost of vanilla adds the perfect touch to these buckeyes. Pure vanilla extract will give you the best flavor.
- Powdered sugar: This helps sweeten them up, while adding a thick texture.
- Chocolate: Semi sweet chocolate is my favorite, however dark chocolate would taste delicious too. I prefer to use chocolate melting wafers because of their extra smooth consistency when melted, but you can also use chocolate chips if that’s what you have on hand.
How to Make Buckeyes
- Combine peanut butter mixture. Mix together peanut butter, butter and vanilla with an electric mixer. Gradually add in 1 cup powdered sugar and mix until well combined. Add the last 1/2-3/4 cup powdered sugar and mix with your hands until all the sugar is gone. The consistency should be thick. If it’s too sticky, add more powdered sugar.
- Form into balls. Shape dough into 1-inch balls and roll until smooth. Place on a parchment-lined baking sheet and freeze for 15 minutes.
- Melt the chocolate. Melt the chocolate in the microwave for 60 seconds or in a double broiler. Stir until smooth.
- Dip in chocolate. Remove from freezer and stick a toothpick in the center (don’t go too far down or it will be hard to get out). Dip the buckeye ball 3/4 of the way into the melted chocolate. Allow the chocolate to drizzle off and then place back on the parchment paper. Let set for a minute and then gently remove the toothpick. Repeat.
- Chill. Place in the refrigerator for 10 minutes so that the chocolate hardens. Best stored in the refrigerator.
Tips for Success
- I use a small cookie scoop to evenly form my buckeyes. Then roll them in my hands to create a super smooth texture.
- I prefer using longer toothpicks when dipping my buckeyes into chocolate. They’re easier to hold and less messy.
- If you don’t want to see the toothpick hole, just press down gently once they are set and they will close. I like to keep them there, because that’s how the ones that are sold in Ohio look.
Storing + Freezing
These buckeye balls are best stored in the refrigerator so that they keep their shape and texture. Simply place them in an airtight container or bag and store in fridge for up to 1 week.
If you’d like to freeze the buckeyes, I’d recommend flash freezing them first so that they don’t stick together. Place them on a baking sheet and freeze for about 30 minutes, or until hard. Then place in a freezer container and store for up to 2 months.
5 star review
“Love love love these! They are sooo good! I hide them so I can have more than everyone else. Thank you for sharing the recipe!“– Lisa
More Easy Candy Recipes:
- Mix together peanut butter, butter and vanilla in a medium-sized bowl with an electric mixer. Gradually add in 1 cup powdered sugar and mix until well combined. Add the last 1/2-3/4 cup powdered sugar and mix with your hands until all the sugar is gone. It should be a thick consistency. Add more powdered sugar if it's too sticky.
- Line a baking sheet with parchment paper and set aside. Shape dough into 1-inch balls and place on baking sheet. I like to use a small cookie scoop and then roll them in my hands. Freeze baking sheet for 15 minutes.
- In a small bowl, melt chocolate chips in the microwave for 60 seconds or in a double broiler. Stir until melted and smooth.
- Remove from the freezer and place a toothpick in the center (don't go too far down or it will be hard to get out). I like to use the longer toothpicks. Then dip 3/4 of the way into the chocolate. Allow the chocolate to drizzle off and then place back on the parchment paper. Let set for a minute and then gently remove the toothpick. Repeat.
- Place pan with truffles in the refrigerator for 10 minutes to allow the chocolate to harden. Then you can stack in a sealed container. Best stored in the refrigerator.