Peanut Butter Buckeye Balls are a rich and creamy candy that just melts in your mouth! With just 6 ingredients, they are a perfect sweet treat anytime.
During the holiday season, I love whipping up quick candies like peanut butter rice crispy balls and saltine cracker candy to go with my Christmas cookies. This easy buckeye recipe is definitely going into the regular rotation!
Why are they called buckeyes?
Ohio’s state tree is the buckeye tree, and it has a round nut that is dark brown with a light brown spot on one end. The Ohio State University mascot is even a buckeye.
These candies look so similar to the buckeye nuts, people refer to these chocolate peanut butter balls as “buckeyes”.
Although these candies are especially popular in Ohio, you definitely don’t need to live in the Midwest to enjoy them!
HOW TO MAKE HOMEMADE BUCKEYES
- BEAT – In a large mixing bowl, beat the butter, peanut butter, vanilla, and salt with a hand mixer until very smooth. Add half of the powdered sugar and beat well, scraping down the sides of the bowl. Then add the remaining powdered sugar and mix well.
- FORM – Roll the dough into 1-inch balls and place on a parchment-lined cookie sheet. I recommend using a cookie scoop to portion them!
- CHILL – Freeze the balls for 20-30 minutes, or until firm. (I like to use my rimmed cookie sheet with this lid.)
- PREPARE CHOCOLATE – Melt the chocolate over a double boiler over low heat, or in a glass bowl in the microwave, stirring every 20-30 seconds. (I like to melt the chocolate in two batches so it doesn’t set up before I’m done dipping.)
- DIP – Remove a few peanut butter balls from the freezer. Insert a toothpick in the top of each one. Dip into the bowl of melted chocolate using the toothpick as a handle. Don’t forget to leave a small circle at the top of the ball! Repeat until all the balls are dipped.
- SET – You can either let the buckeye balls sit at room temperature for a few hours, freeze them for 20 minutes, or chill them for about 45 minutes. You want the chocolate to be completely hardened.
- SERVE – After the chocolate is set, you can serve the buckeye candies at room temperature, or chilled. I even enjoy them frozen!
BUCKEYE BALLS RECIPE TIPS
- For the best buckeyes, don’t use natural peanut butter. You need to use a shelf-stable peanut butter that doesn’t separate. Make sure you use creamy peanut butter, not chunky peanut butter.
- If you use unsalted butter, add an extra pinch of salt to the peanut butter mixture.
- When rolling the balls, you can coat your hands with butter or confectioners’ sugar if they are sticking to your palms.
- Make sure you freeze (or chill) the balls before dipping them so that they will hold their shape.
- Instead of dipping them in milk chocolate, you can use dark chocolate, semi sweet chocolate, or a combination of chocolate.
- If you can’t find the Ghirardelli melting wafers, you can use milk or semisweet chocolate chips. They don’t melt as well, so you will need to add a teaspoon or two of coconut oil or vegetable oil.
- For Christmas or any other holiday, sprinkle some colorful festive sprinkles on the chocolate while it is still wet.
- While it isn’t traditional, you can always dip your peanut butter center in melted white chocolate wafers or white chocolate chips.
MORE NO-BAKE CANDY RECIPES:
- Microwave Caramels
- White Chocolate Peppermint Pretzels
- Pastel Butter Mints
- Andes Mint Cookie Crunch
- Homemade Turtles
- 1/2 cup salted butter, softened
- 1 3/4 cups creamy peanut butter
- 1 tsp vanilla extract
- 1/8 tsp salt
- 3 1/2 cups powdered sugar, divided
- 14 oz Ghirardelli milk chocolate melting wafers (or dark chocolate)
- Combine butter, peanut butter, vanilla, and salt in a large bowl. Beat with an electric mixer for about 2 minutes, or until smooth and creamy.
- Add 1 1/2 cups of the powdered sugar, and beat until smooth. Add the remaining peanut butter and mix until smooth, scraping the sides of the bowl occasionally. The mixture should be fairly stiff.
- Use a small cookie scoop to portion the dough into 1 tablespoon (.6oz) sizes. Roll the peanut butter mixture into 1-inch balls in the palms of your hands.
- Place balls in a single layer on a cookie sheet lined with parchment paper or silicone liner. Freeze for about 20 minutes, or until firm.
- Pour half of the chocolate into a small microwave-safe bowl. Melt at half power in 20-second intervals, stirring every time you remove it.
- Remove a few peanut butter balls from the freezer and insert a toothpick into each one. Using the toothpick as a handle, dip each ball into the melted chocolate, leaving an uncoated spot at the top.
- Let the excess chocolate drip back into the bowl, then place the ball on wax paper. Repeat with the remaining balls, melting the rest of the chocolate when needed.
- Let the peanut butter buckeye balls sit for several hours until the chocolate hardens. (Or place them in the refrigerator for 45 minutes, or the freezer for 20 minutes.)
- Once the chocolate has set, remove the toothpicks. If desired, you can cover the toothpick hole by smudging it with a wet finger, or a butter knife.
- You can store the buckeye candy in an airtight container at room temperature for a week, in the refrigerator for a month, or in the freezer for 3 months. Place waxed paper between the layers.
-Make sure you use regular peanut butter, not natural peanut butter.
-One peanut butter ball is a serving.
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Amount Per Serving: Calories: 157Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 78mgCarbohydrates: 16gFiber: 1gSugar: 13gProtein: 3g
With their creamy peanut butter center and crispy chocolate coating, these are some of the best peanut butter candies you will ever eat! They quickly became a family favorite at our house, and I bet they will at yours too. 🙂