If you’re a fan of the classic combination of chocolate and peanut butter, Buckeyes are about to become your new favorite treat! These no-bake delights are creamy, satisfyingly rich, not-too-sweet, and incredibly easy to make. They’re the ultimate go-to for holidays, parties, or anytime you’re craving a sweet and indulgent snack!
What are Buckeyes?
Buckeyes are a no-bake treat, named for their resemblance to the nut of the Ohio buckeye tree. These bite-sized sweets feature a smooth, creamy peanut butter filling partially dipped in chocolate, leaving a signature circle of peanut butter exposed at the top. They have a similar flavor to Reese’s Peanut Butter Cups, but with a slightly different texture! The peanut butter filling in Buckeyes is typically softer and creamier, while Reese’s has a firmer, more uniform filling.
This easy buckeye recipe is simple, rich, and a beloved treat in many households, especially during the holidays (or even for events like the Super Bowl!).
For another popular peanut butter recipe, check out my super moist peanut butter cake!
How to Make Buckeyes
You can find the full list of ingredients for this buckeyes recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
In a large bowl combine peanut butter and unsalted butter. Using a hand or stand mixer on a medium speed, mix until well combined and smooth.
Add the powdered sugar and vanilla, then mix until well combined. The mixture should form a thick, dough-like batter that doesn’t stick to your fingers.
Place tablespoonfuls of the peanut butter mixture on a large baking sheet lined with parchment paper. Chill for 10-15 minutes to firm up the batter slightly, then roll into small balls. Place the balls back into the fridge for atleast 30 minutes to firm up.
Once the peanut butter balls are firm, melt your semisweet chocolate. Use a thin, narrow cup for easy dipping and to minimize chocolate waste. Add the chocolate and 1 tablespoon of oil to the cup. Melt the mixture in the microwave in 15-second bursts, stirring between each burst, until fully melted (alternatively, you can use a double boiler). Be careful not to burn the chocolate. Test the consistency—if it’s thin and runny, it’s ready. If it’s still a bit thick, add an extra tablespoon of oil and stir to thin it out.
Insert a toothpick into a peanut butter ball and dip it into the melted chocolate, leaving a small portion at the top exposed to create the signature buckeye look. Gently tap off any excess chocolate and place the ball back onto the parchment paper. Repeat with the remaining balls. If the balls start to fall off the toothpick, chill them in the fridge a bit longer. If the chocolate begins to thicken, reheat it slightly.
Once all the buckeyes are dipped, use your finger or a knife to smooth over the tops to remove the toothpick marks. Place them in the fridge to allow the chocolate to fully set before serving.
How to Store Buckeyes?
Store buckeyes in an airtight container to keep them fresh. They can be kept at room temperature for 3-5 days, but I prefer storing them in the fridge, where they’ll last for up to 2 weeks. If you store them in the refrigerator, but prefer a softer texture, just let them sit at room temperature after taking them out of the fridge before eating.
Easy Buckeyes (Peanut Butter Balls)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1¼ cups (300 g) smooth peanut butter - I use unsweetened
- 6 tbsp (85 g) unsalted butter - room temperature
- 2½ cups (300 g) powdered sugar - also known as icing/confectioners' sugar
- 1 tsp vanilla extract/essence
- 1 cup (170 g) semi-sweet chocolate melts or melting wafers - chocolate chips work okay too
- 1-2 tbsp unflavored vegetable oil or coconut oil - I use canola oil
Instructions
- In a large bowl combine peanut butter and unsalted butter. Using a hand or stand mixer on a medium speed, mix until well combined and smooth.
- Add the powdered sugar and vanilla, then mix until well combined. The mixture should form a thick, dough-like batter that doesn't stick to your fingers.
- Place tablespoonfuls of the batter on a large tray lined with parchment paper. Chill for 10-15 minutes to firm up the batter slightly, then roll into balls (see note 1 if batter is sticky). Place the balls back into the fridge for atleast 30 minutes to firm up.
- Once the peanut butter balls are firm, melt your chocolate. Use a thin, narrow cup for easy dipping and to minimize chocolate waste. Add the chocolate and 1 tablespoon of oil to the cup. Melt the mixture in the microwave in 15-second bursts, stirring between each burst, until fully melted (alternatively, you can use a double boiler). Be careful not to burn the chocolate. Test the consistency—if it’s thin and runny, it’s ready. If it’s still a bit thick, add an extra tablespoon of oil to thin it out.
- Insert a toothpick into a peanut butter ball and dip it into the melted chocolate, leaving a small portion at the top exposed to create the signature buckeye look. Gently tap off any excess chocolate and place the ball back onto the parchment paper. Repeat with the remaining balls. If the balls start to fall off the toothpick, chill them in the fridge a bit longer. If the chocolate begins to thicken, reheat it slightly.
- Once all the buckeyes are dipped, use your finger or a knife to smooth over the tops to remove the toothpick marks. Place them in the fridge to allow the chocolate to fully set before serving.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
1 Comment
These are super easy and SOOOOOOO good! In Florida, when I made them for a church event, people were amazed I would “dare to try making those in Florida!” (I’m not sure why? The heat? Humidity? I was just visiting!) Goodness, after one person ate one, the entire pile disappeared “faster than the devil can fly!” Highly recommend these. I have made them several times, and find making them about 1/2 the size and popping them in my freezer, I can curb a craving in one quick bite! Thank you for making me seem like a better baker / cook than I am!!