These buckeyes have a smooth, creamy peanut butter center that’s dipped in chocolate, with just the right balance of nuttiness and sweetness. This no-bake recipe is super easy to make, with a short ingredient list, and they are great for making ahead. The perfect treat for gifting – or football watching. Good luck eating just one!
Buckeyes, aka no-bake peanut butter balls, are a classic candy that I’ve been making for years. They’re especially popular around the holidays, though they satisfy that chocolate-peanut butter craving year-round. I love to gift these with other candy favorites, like my easy chocolate fudge and homemade caramels.
A LOT of trial and error went into perfecting this buckeye recipe! We played around with varying amounts of peanut butter, butter, and powdered sugar. I’m confident we finally got it just right! These buckeyes are not too sweet but also not too heavy on the nuttiness. Texture-wise, they are also a little on the slightly softer side, as opposed to being too dry, and are super smooth and creamy. So good!
Why This Buckeyes Recipe Is My Very Favorite
- That creamy, dreamy center. The filling is smooth, rich, and just the right amount of soft. I’ve had buckeyes that are dry and crumbly, but not these. The texture is melt-in-your-mouth good, and they hold together beautifully when dipped.
- Chocolate + peanut butter magic. If you’re a chocolate-peanut butter lover, you’ll LOVE these! And they have just the right balance of nutty and sweet.
- Easy to make. These buckeyes are the ultimate no-bake treat. No baking, no chilling between steps, no complicated tools. All you need is a mixer, a couple of bowls, and a microwave.
- Great to make ahead. They last in the fridge for up to 2 weeks and can be frozen, making them perfect for prepping ahead.
Recipe Ingredients
Here’s an overview of the simple ingredients needed the make this no-bake treat (the exact measurements are in the recipe card below).
- Peanut butter – I recommend using a processed creamy peanut butter. All-natural peanut butter often separates and will make these buckeyes a bit too oily.
- Unsalted butter – I use unsalted butter and add salt separately, but you could also use salted butter and leave out the added salt.
- Vanilla extract – Adds to their great flavor in a subtle, but necessary way.
- Powdered sugar – The powdered sugar sweetens and stabilizes the peanut butter balls. I tested this recipe with various amounts of powdered sugar. You can add a bit more powdered sugar than I do in the recipe, but then they get fairly sweet. Too much sugar starts to overpower the peanut butter flavor a bit.
- Semi-sweet chocolate chips – For melting and dipping the peanut butter balls. A chopped bar of semi-sweet chocolate would also work. You could also use chocolate melting wafers in place of chocolate chips and shortening.
- Vegetable shortening – Helps make the chocolate the right consistency for dipping and prevents it from seizing when microwaved. Coconut oil also works. If you use a candy coating or chocolate melting wafers, you won’t need the shortening or coconut oil.
How To Make Buckeye Candy
This no-bake treat comes together in just a few easy steps. Here’s an overview. The printable steps can be found in the recipe card below.
Beat the peanut butter and butter until light and fluffy. Mix in the salt and vanilla.
Gradually add the powdered sugar. Mix until no lumps remain.
Scoop and roll tablespoon-sized balls of the mixture. Chill for 20-30 minutes in the fridge.
Microwave the chocolate chips and shortening in 15-20 second intervals. Use a toothpick to dip the peanut butter balls into the chocolate.
Place the balls on parchment paper and allow them to dry.
Tips for the Best Buckeye Candy
- Use regular peanut butter. All-natural peanut butter will change the texture of the filling and may make it too runny or oily to work with.
- Add the powdered sugar gradually. The biggest issue I see with this buckeye recipe is adding the powdered sugar too quickly, which can result in a gritty or lumpy mixture. Add it slowly, mixing fully in between each addition, and taking care to scrape down the sides of the bowl.
- Chill if needed. If the peanut butter mixture is a bit too soft to work with, feel free to pop it in the fridge for about 30 minutes to an hour. It’ll be firmer to work with, but still easy to roll.
- Don’t overheat the chocolate. When melting the chocolate, microwave in 15-20 second intervals and be sure to stir well each time. Heat just until fully melted and smooth. Overheating can cause it to seize, even with the vegetable shortening.
- Hide the toothpick hole. Use your fingers or an offset spatula to smooth the peanut butter mixture over the toothpick hole.
Frequently Asked Questions
Why are they called Buckeyes?
They are actually named after the buckeye nut, which has a similar appearance. It’s dark color with a light tan spot they say resembles a deer’s eye. It’s the state tree in Ohio, so while these aren’t named after the team, they are a fan favorite.
What peanut butter should I use?
I suggest a regular, creamy peanut butter, not an all natural one. The natural ones can separate and give you an oily mess.
Why is mx mixture dry and crumbly?
It could be that the powdered sugar was added too quickly. Add it slowly, mixing fully in between each addition, and taking care to scrape down the sides of the bowl. If it’s still crumbly, keep mixing and it should come together. Another possibility is that you over measured your powdered sugar and accidentally added too much. I always recommend a food scale, but you can also stir up your powdered sugar and spoon it into the cup loosely. Do not pack it into the cup.
Proper Storage
One of the things I love about this candy recipe is that it stores so well!
- Room temperature: You can store these at room temperature for 2-3 days, if you’d like. They will be a little softer at room temperature.
- Fridge: My preferred way to store these is in the fridge. They’ll stay fresh in an airtight container for up to 2 weeks (though they rarely last that long in my house!).
- Freezer: For longer storage, keep the buckeyes in a freezer-safe container in the fridge for up to 3 months. This is a great option if you’re making them ahead for the holidays! Just thaw on the counter for a few hours and enjoy.
More Chocolate Peanut Butter Recipes
Buckeyes
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Ingredients
- 1 ½ cups (420g) peanut butter (not an all-natural one)
- ¾ cup unsalted butter (room temperature)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 ½ cups (403g) powdered sugar
- 2 cups (338g) semi-sweet chocolate chips
- 1 tablespoon vegetable shortening (or coconut oil)
Instructions
- Add peanut butter and butter to a large mixer bowl and beat together until light and fluffy, 2-3 minutes. Add the salt and vanilla extract and mix until well combined.
- Gradually add the powdered sugar and mix until well combined, and no lumps remain.
- Scoop tablespoon-sized pieces (about 20g) and roll into balls. The mixture is somewhat soft, but should still be plenty firm to roll. You can also chill the mixture for an hour, if you’d like them to be a little firmer for rolling. Place balls on a parchment lined baking sheet and chill in the freezer until firm, about 20-30 minutes.
- Add the chocolate chips and shortening (or coconut oil) to a microwave safe bowl and heat in the microwave in 15-20-second intervals, stirring well between each, until chocolate is smooth and melted. Pour into a deep bowl or cup for dipping.
- Use a toothpick to dip each peanut butter ball into the chocolate. Leave a bit of the peanut butter showing on top for the classic buckeye look.
- Place the buckeyes back onto the parchment paper to dry. You can refrigerate them to speed it up, if you’d like. Cover the holes from the toothpick by smoothing them over with your fingers or an offset spatula.
- Serve and enjoy! Buckeyes can be stored at room for 2-3 days, in the fridge for up to 2 weeks, or frozen for up to 3 months.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
