Buckeye Candy

chocolate peanut butter buckeye with a bite taken

This easy buckeye recipe is made with peanut butter balls dipped almost all the way in a crispy chocolate shell. A popular no-bake candy for the holidays!

Prep Time: 15

Chill Time:: 20

Total Time: 35

Servings:

Ingredients

¾ cup creamy peanut butter
¼ cup unsalted butter , softened
¾ teaspoon vanilla extract
1 ¾ cups powdered sugar divided
1 ½ cups semi-sweet chocolate melting wafers

Instructions

Prep. Line a baking sheet with parchment paper and set aside.
Make peanut butter dough. In a medium bowl, mix together 3/4 cup peanut butter, 1/4 cup butter, and 3/4 teaspoon vanilla with an electric mixer. Gradually add in 1 cup powdered sugar and mix until well combined. Add the last 1/2 to 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.
Roll into balls. 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 15 minutes.
Melt chocolate. In a small bowl, melt chocolate chips in a double boiler or in the microwave 60 seconds. Stir until melted and smooth.
Dip into chocolate. 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. Dip 3/4 of the way into the chocolate. Let the excess chocolate drizzle off and place back on the parchment paper. Let set for 1 minute and gently remove the toothpick. Repeat with remaining ingredients.
Chill. Chill 10 minutes to let the chocolate harden. Then stack in a sealed container. Best stored in the refrigerator.

Notes

Storage: This buckeye recipe is 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.

Freezer: 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.

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