These soft, peanut-buttery candies dipped in chocolate — named for their resemblance to Ohio buckeye nuts — are a holiday staple and a weekend baking joy. I’ve made dozens of batches for parties and potlucks; they’re quick to assemble, forgiving, and always disappear first. If you’re planning a party menu that spans sweet to savory, I like to pair these with a main brined for flavor using a simple 3-ingredient smoked chicken brine to keep the menu interesting.
Why Make This Recipe
- Rich, nostalgic flavor: the classic peanut butter + chocolate combo hits that comfort-food sweet spot.
- Fast and convenient: active prep is short (about 20 minutes), and most of the time is chilling.
- Crowd-pleaser for holidays and bake sales — they travel and plate well.
- Easy to scale: double or halve the batch without changing technique.
- Personal insight: I love this recipe because it’s forgiving — small temperature or consistency hiccups are easy to fix, so home cooks rarely waste ingredients.
Recipe Overview
- Prep time: 20 minutes active (plus chilling)
- Cook time: 10 minutes (melting chocolate)
- Total time: about 1 hour 20 minutes (including chilling)
- Servings: about 30–36 buckeyes (1-inch balls)
- Difficulty: Easy
- Method: No-bake peanut butter filling chilled, then dipped in melted chocolate (microwave or double boiler). Use a cookie scoop and parchment-lined sheet pan for efficient shaping.
My Experience Making This Recipe
I tested this recipe several times to get the filling texture right — firm enough to hold shape but soft when you bite into it. The biggest discovery was chilling: a quick freeze for 15–20 minutes makes dipping far neater and prevents the balls from absorbing too much chocolate.
How to Make Buckeye Recipe
Start by creaming together creamy peanut butter, softened butter, vanilla, and a pinch of salt, then work in sifted powdered sugar until the mixture holds together and you can roll it into 1-inch balls. Chill the rolled balls for at least 20 minutes so they firm up, then melt semi-sweet chocolate with a bit of shortening or coconut oil to smooth it. Dip each ball leaving a circle of peanut butter at the top (the signature “buckeye”), set on parchment, and chill until the chocolate is firm.
Expert Tips for Success
- Measure powdered sugar by scooping and leveling; sifting prevents clumps and ensures a smooth filling.
- Chill the dough thoroughly (15–30 minutes) before shaping to reduce oiling out and make rolling neater.
- Melt chocolate gently: aim for 115–120°F when melting and keep it slightly below that while dipping, or add 1 tsp vegetable shortening to keep the chocolate fluid. A candy thermometer helps.
- Use a 1-tablespoon cookie scoop for uniformly sized candies so they set at the same rate.
- Work in batches and keep unused filling refrigerated if you dip slowly; room temperature will make it too soft.
How to Serve Buckeye Recipe
- Classic platter: arrange on a parchment-lined tray with a sprinkle of flaky sea salt on top of each candy.
- Party pairing: serve alongside fresh fruit and a savory main for balance, or add a festive spread that includes an amazing Christmas pizza wreath for holiday gatherings.
- Gift boxes: place 8–12 per small box with tissue paper for neighbor gifts — they travel well.
- Occasions: perfect for potlucks, cookie exchanges, game-day snacks, or after-dinner treats.
Storage and Reheating Guide
- Refrigerate: store in an airtight container in a single layer (or with parchment between layers) for up to 2 weeks.
- Freeze: flash-freeze on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator for a few hours before serving.
- Reheating: don’t microwave whole buckeyes. If chocolate has dulled, let candies sit at room temperature 20–30 minutes before serving; for a glossy finish, briefly warm the container over a bowl of hot water (not touching) to soften the surface, then chill again.
Recipe Variations
- Peanut-free: substitute sunflower seed butter 1:1 and use dairy-free chocolate to make allergy-friendly buckeyes.
- Dark-chocolate or white-chocolate coating: swap semi-sweet for dark for less sweetness, or use white chocolate for a sweeter finish.
- Buckeye bars: press the filling into an 8×8 pan, chill, and drizzle or coat with chocolate for sliceable bars. Inspired spin: try a spoonful of this flavor profile inside an apple cinnamon French toast casserole for a weekend brunch twist.
- Flavor add-ins: fold 1–2 teaspoons espresso powder or 1/4 cup crushed pretzels into the filling for a grown-up twist.
Nutritional Highlights
- High in protein and healthy fats from peanut butter; good for a quick energy boost in small portions.
- Calorie-dense: expect roughly 90–130 calories per piece depending on size and chocolate used; enjoy in moderation.
- Allergen info: contains peanuts; may contain dairy and soy from butter and chocolate — substitute accordingly for allergies. Aim for 1–2 pieces as a standard portion.
Troubleshooting Common Issues
- Too sticky to roll: chill the dough 20–30 minutes and dust hands lightly with powdered sugar; if still sticky, add 2–4 tablespoons more powdered sugar.
- Chocolate seizes (becomes grainy): a tiny splash of neutral oil (½–1 teaspoon) and gentle reheating usually smooths it; if water touched the chocolate, start with fresh chocolate.
- Peanut butter filling oozes oil: use a well-stirred commercial creamy peanut butter or chill the mixture longer; avoid natural peanut butters with separate oil unless you account for extra chilling.
Frequently Asked Questions
Q: Can I temper the chocolate for a shiny, snappy finish?
A: Yes — tempering produces the best snap and shine. For semi-sweet chocolate, melt to 115–120°F, cool to about 88–90°F while stirring, then keep warm around 88°F for dipping. For most home cooks, adding 1 teaspoon of vegetable shortening per 4 ounces of chocolate and keeping it warm is faster and still gives a smooth, glossy coating.
Q: How far in advance can I make buckeyes?
A: You can make the filling and refrigerate it up to 48 hours before shaping and dipping. Fully dipped buckeyes keep well refrigerated for up to 2 weeks, or freeze for up to 3 months. Thaw in the fridge to avoid condensation on the chocolate.
Q: Can I use natural peanut butter?
A: You can, but natural peanut butter has separated oil and yields a looser dough. Stir thoroughly and chill the mixture longer; you may need to add extra powdered sugar (2–4 tablespoons) to reach the right firmness.
Q: How do I get the perfect exposed “eye” (little circle of peanut butter)?
A: Chill the balls well, and when dipping, use a toothpick or candy fork inserted off-center, then rotate the ball just to coat the sides and bottom. Gently dab the top with the tip of the toothpick to remove excess chocolate and leave the center exposed. Place on parchment immediately and refrigerate to set.
For a slightly different dessert companion, try using these flavors in a warm crumble alongside an apple crisp recipe for family-style serving — the sweet-tart apples play nicely with the peanut-chocolate bite.
Buckeye Candies
- Total Time: 80 minutes
- Yield: 30-36 servings 1x
- Diet: Vegetarian
Description
Soft peanut-buttery candies dipped in chocolate, resembling Ohio buckeye nuts. A holiday staple and perfect for parties.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar, sifted
- 2 cups semi-sweet chocolate chips
- 2 teaspoons shortening or coconut oil
Instructions
- Cream together peanut butter, softened butter, vanilla, and salt.
- Work in sifted powdered sugar until the mixture holds together.
- Roll into 1-inch balls and chill for at least 20 minutes.
- Melt chocolate with shortening or coconut oil until smooth.
- Dip each ball, leaving a circle of peanut butter at the top.
- Set on parchment and chill until chocolate is firm.
Notes
For best results, chill the dough thoroughly before shaping and dip quickly to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg