Buckeye Candy
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This Buckeye Candy recipe is an American favorite! Only a few ingredients are required to make this super-easy classic Buckeye recipe of creamy peanut butter balls dipped in rich chocolate! It’s the perfect Christmas candy!
Peanut Butter Buckeyes are an irresistible no bake truffle treat like these Cookie Butter Truffles and these 3 White Chocolate No-Bake Festive Candy Recipes! Everybody loves them!
What Are Buckeyes?
Buckeyes are peanut butter bon bon candies that look just like buckeye nuts and are a popular Christmas candy! You can’t eat them, they are more like a seed.
Ohio, the Buckeye State, received its nickname because of the many buckeye trees that once covered its hills and plains. The Ohio State University has buckeyes as their mascot and according to folklore, the Buckeye resembles the eye of a deer and carrying one brings good luck.
We actually had a buckeye tree in our yard when we were kids. Buckeye seeds resemble edible chestnuts, but Ohio buckeye fruits are not edible and can be toxic. We used to make jewelry out of them and pelt them at each other, like kids do!
These Peanut Butter Buckeyes are the perfect premium chocolate Christmas candy gift to share with friends and family over the holidays! They’re also a nostalgic treat from my childhood that were as fun to make as they were to eat! Well, the eating part was the best if we’re being honest…ha!
If you’re a peanut butter and chocolate lover, these no bake truffle candies will definitely have your attention! If you love Reese’s peanut butter cups, then of course, these candies are right along those lines of yumminess as well!
Ingredients
- creamy peanut butter
- unsalted butter, softened
- powdered sugar
- salt
- vanilla extract
- or melts, like Ghirardelli or semisweet chocolate chips
- coconut, vegetable or canola oil, optional – for thinning out chocolate
How to Make Buckeyes Candies
- Using mixer, cream the peanut butter and butter together with the vanilla extract.
- Add powdered sugar and mix on low until combined.
- Using a tablespoon small cookie scoop or using your tablespoon, pinch off tablespoon sized pieces and roll into balls.
- Arrange on a parchment-lined baking sheet and refrigerate until firm, 1 to 2 hours.
- In a small heatproof bowl, microwave chocolate and oil in 20-second intervals, stirring between each, until melted and smooth.
- Use a skewer or toothpick to dip the peanut butter balls into the chocolate. Leave a bit of the peanut butter exposed so the buckeye candies look like actual buckeyes when they’re all finished.
- Refrigerate buckeyes until firm, 1 to 2 hours more.
- To remove the holes left from the toothpicks, run a small knife or spatula over the tops.
- Refrigerate.
What Kind of Peanut Butter Should I Use to Make Buckeyes Candies
- For best results use a smooth and creamy peanut butter for your buckeyes. I like using Jif.
- If you use a salted peanut butter, no need to add salt to the ingredients list. I like the sweet and salty vibe, so I love adding a little salt to cut the sweetness a little. Either way, they will be amazing!
- If you’re using a natural peanut butter, make sure to mix it up really well after opening the jar. Most likely, it will have oil on top, and if it’s not mixed up well, the buckeyes will turn out too runny.
- Peanut Butter Substitutions: If you have a peanut allergy, try substituting cookie butter
with the peanut butter!
What Kind of Chocolate Should I Use to Cover the Peanut Butter Buckeyes?
- I like to use Ghirardelli Chocolate Melts, but you can use your favorite brand of chocolate chips or candy melts to dip the peanut butter balls.
- Chocolate Bars are also a great choice for this Christmas candy too! Just melt them down and dip away!
Buckeye Candy Tips
- Add additional powdered sugar if the dough is too sticky. You don’t want the dough to be too sticky or they won’t roll very well.
- Add more peanut butter if the dough is too crumbly.
- Reduce 1 tablespoon of butter if you want firmer buckeye candies.
- Add some rice krispies or use crunchy peanut butter if you want some crunch to your buckeyes for a fun twist!
Storing, Freezing & Prepping Ahead Buckeye Candy
- These buckeyes will keep in the fridge for up to two weeks, just make sure they’re sealed and covered completely so they don’t dry out.
- Undipped buckeyes can be made 1 day ahead. Transfer to an airtight container and refrigerate, then dip in chocolate. Place back in fridge to set until ready to serve in airtight container.
- Freeze individually on baking sheet until firm, then transfer to an airtight container and freeze up to 3 months.
Buckeyes are such a classic homemade candy that is super popular at Christmas but also delish anytime of year! Enjoy this easy buckeye candy recipe using 5 easy ingredients!
More Peanut Butter & Chocolate Desserts!
- Buckeye Pie
- Easy Buckeye Fudge
- Rich n’ Gooey Buckeye Bars
- Awesome Peanut Butter Buckeye Rice Krispies
- OMG Peanut Butter Cup Brownies
- Healthy Banana Peanut Butter Brownies
Buckeye Candy Recipe
Ingredients
Peanut Butter Filling
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter softened
- 2 cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Coating
- 2 cups semisweet chocolate chips or melts or chocolate flavor of choice
- 2 teaspoons coconut oil, vegetable or canola oil, optional
Instructions
Peanut Butter Filling
- Using mixer, cream the peanut butter and butter together with the vanilla extract.
- Add powdered sugar and mix on low until combined.
- Using a tablespoon small cookie scoop or using your tablespoon, pinch off tablespoon sized pieces and roll into balls.
- Arrange on a parchment-lined baking sheet and refrigerate until firm, 20 minutes to 2 hours.
Chocolate Coating
- In a small heatproof bowl, microwave chocolate and oil in 20-second intervals, stirring between each, until melted and smooth.
- Use a toothpick to dip the peanut butter balls into the chocolate by leaving a bit of the peanut butter exposed so the buckeye candies look like actual buckeyes.
- Refrigerate buckeyes until firm, 1 to 2 hours more.
- To remove the holes left from the toothpicks, run a small knife or spatula over the tops.
