Buckeyes are smooth, creamy peanut butter balls dipped most of the way into semisweet chocolate, with a little circle of peanut butter left showing on top. This buckeyes recipe makes a big batch for Christmas tins, football parties and cookie exchanges, with no baking at all.
How to make buckeyes: Beat powdered sugar, creamy peanut butter, melted butter, vanilla and salt until blended. Shape into 1-inch balls and chill until firm. Melt semisweet chocolate chips with a tablespoon of butter. Dip three-quarters of each ball in the chocolate on a toothpick, leaving the top bare, smooth the hole and chill until the chocolate is firm.
Why You’ll Love It
- No oven and no candy thermometer. The chocolate melts in the microwave.
- Six pantry ingredients. Peanut butter, powdered sugar, butter, vanilla, salt and chocolate chips.
- A very big batch. One batch gives about 60 candies.
- Peanut butter and chocolate. A soft, sweet center with a firm chocolate shell.
Buckeyes vs. Peanut Butter Balls
They start out the same. The difference is the dip. A peanut butter ball is covered all the way in chocolate. A buckeye is dipped only about three-quarters of the way, so a round patch of peanut butter stays visible on top. That bare spot is what makes it a buckeye.
Ingredient Notes
Peanut butter. One and a half cups of creamy peanut butter.
Powdered sugar. Three and three-quarter cups. It turns the peanut butter into a firm dough you can roll.
Butter. A 1/2 cup, melted, goes into the filling. One more tablespoon of unsalted butter goes into the chocolate. All-vegetable shortening can be used in place of that tablespoon.
Vanilla extract and salt. One teaspoon of vanilla and 1/2 teaspoon of salt.
Semisweet chocolate chips. One 12-ounce package, which is 2 cups.
Ingredients
- 1 1/2 cups peanut butter, creamy
- 3 3/4 cups powdered sugar
- 1/2 cup butter, melted, for the filling
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 package semisweet chocolate chips (12 ounces, or 2 cups)
- 1 tablespoon butter, unsalted, for the chocolate
How to Make Buckeyes
1. Line the trays. Line 2 trays with parchment or wax paper.
2. Mix the filling. Beat the powdered sugar, peanut butter, melted butter, vanilla and salt in a large bowl with a mixer on medium speed until blended.
3. Shape and chill. Shape the mixture into 1-inch balls and chill until firm.
4. Melt the chocolate. Microwave the chocolate chips with the remaining tablespoon of butter, or the shortening, in a medium microwave-safe bowl on HIGH for 45 seconds. Stir until smooth. If needed, microwave in additional 15-second intervals, stirring until completely melted and smooth.
5. Dip the buckeyes. Insert a toothpick into the top center of a peanut butter ball. Dip three-quarters of the ball into the melted chocolate, leaving the top uncovered. Let excess chocolate drip into the bowl and place the buckeye on a prepared tray. Remove the toothpick and smooth over its hole with a clean finger. Repeat with the remaining balls. If the chocolate thickens, microwave it in 10-second intervals until melted and smooth again.
6. Chill until firm. Chill the buckeyes until the chocolate is firm.
How to Make Smooth Buckeyes
A smooth buckeye comes from five small habits, one at each stage.
| Stage | What to do |
|---|---|
| Mixing | Beat the filling until fully blended. Scrape down the bowl so no dry sugar hides at the bottom. |
| Before dipping | Chill the rolled balls until firm |
| Dipping | Dip three-quarters of each ball and leave the top bare |
| After dipping | Hold the ball over the bowl and let the extra chocolate drip off |
| Finishing | Pull out the toothpick and smooth the hole with a clean finger |
If your filling feels dry and hard to roll, the fix is in how the sugar goes in. Adding the powdered sugar gradually keeps the mixture manageable.
Keep an eye on the chocolate as you work through 60 balls. When it starts to thicken, give it 10 seconds in the microwave and stir. Thick chocolate leaves ridges. Fluid chocolate leaves a smooth shell.
Tips for Success
How long do the balls need to chill?
Until firm. The recipe gives no number of minutes. Give them enough time in the refrigerator that they feel solid when you pick one up.
How big should the balls be?
One inch across. At that size the batch makes about 60.
How do I melt the chocolate without burning it?
Microwave on HIGH for 45 seconds, then stir. If it is not smooth, go on in 15-second intervals, stirring each time.
How do I hide the toothpick hole?
Take the toothpick out once the buckeye is on the tray and smooth over the hole with a clean fingertip.
Can I use shortening in the chocolate?
Yes. All-vegetable shortening can replace the tablespoon of butter that is melted with the chips.
How Long Does It Take?
About 92 minutes for the whole batch: 62 minutes of prep and 30 minutes listed as cooking. The balls and the finished candies also have to chill until firm, and the recipe does not give a time for either chill.
Storage & Reheating
Buckeyes are not reheated. Keep them covered in the refrigerator, where they keep for up to two weeks. Do not leave them sitting out for hours: USDA FSIS says perishable food left at room temperature for more than 2 hours should be discarded. Set out what you need and keep the rest cold.
What to Serve With It
For a tin of homemade candy, add pecan pie balls and homemade Amish caramels. For more peanut butter and chocolate, there are chocolate peanut butter balls with Rice Krispies, which are dipped all the way, and chocolate peanut butter Rice Krispie cups. For other peanut butter treats, try cornflake peanut butter cookies or the slow cooker Amish peanut butter pie.
Frequently Asked Questions
What are the ingredients for buckeyes?
Creamy peanut butter, powdered sugar, butter, vanilla extract, salt and semisweet chocolate chips.
What is the difference between buckeyes and peanut butter balls?
Buckeyes are dipped only partway in chocolate, so peanut butter shows on top. Peanut butter balls are fully coated.
What are some tips for making smooth buckeyes?
Blend the filling well, chill the balls until firm, let the extra chocolate drip off and smooth over the toothpick hole.
How many buckeyes does this make?
About 60 candies.
Final Notes
I rewarm the chocolate for 10 seconds whenever it starts to drag, because fluid chocolate gives the smoothest shell. If you make them, leave a comment to tell me how they turned out or ask a question.
Peanut Butter Buckeyes
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 1/2 cups peanut butter creamy
- 3 3/4 cups powdered sugar
- 1/2 cup butter melted, for the peanut butter filling
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 package semisweet chocolate chips 12 ounces, or 2 cups
- 1 tablespoon butter unsalted, for the chocolate; all-vegetable shortening is an alternative
Instructions
- Line 2 trays with parchment or wax paper.
- Beat the powdered sugar, peanut butter, melted butter, vanilla and salt in a large bowl with a mixer on medium speed until blended.
- Shape the mixture into 1-inch balls and chill until firm.
- Microwave the chocolate chips with the remaining tablespoon of butter, or the shortening, in a medium microwave-safe bowl on HIGH for 45 seconds. Stir until smooth. If needed, microwave in additional 15-second intervals, stirring until completely melted and smooth.
- Insert a toothpick into the top center of a peanut butter ball. Dip three-quarters of the ball into the melted chocolate, leaving the top uncovered. Let excess chocolate drip into the bowl and place the buckeye on a prepared tray. Remove the toothpick and smooth over its hole with a clean finger. Repeat with the remaining balls. If the chocolate thickens, microwave it in 10-second intervals until melted and smooth again.
- Chill the buckeyes until the chocolate is firm.
