Learn how to make classic buckeyes with this easy no-bake recipe! These peanut butter balls dipped in chocolate come together in just over an hour and make for a delicious treat.
Why are they called buckeyes?
The name comes from their resemblance to the nut of the buckeye tree which is brown with a lighter tan patch, similar looking to these treats.
Can I make them nut-free?
Yes, you can substitute seed butters like sunflower seed butter instead of the peanut butter. The flavor will be different but still tasty.
What kind of chocolate should I use?
I recommend using real chocolate chips or melting chocolate wafers instead of candy coating. Candy melts don’t set up as nicely.
Can I freeze them?
It’s best not to freeze the full assembled buckeyes. But you can freeze the uncoated peanut butter balls for up to 3 months, then thaw overnight in the fridge before dipping in chocolate.
What do I do if they start to sweat?
If you see moisture beads on the surface after they’re dipped, the kitchen is likely too humid. Try to store them in a cooler, less humid environment like the fridge.
Yield: 30 balls
Prep Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
- 1 cup peanut butter (250 grams)
- 5 tablespoons unsalted butter, softened (70 grams)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (250 grams)
- 2 cups semisweet chocolate chips (350 grams)
- 2 teaspoons coconut oil
- Line a baking sheet with parchment paper and set aside. Spray a large bowl with nonstick baking spray.
- Add the peanut butter and softened butter to the prepared bowl. Beat together using a hand mixer until well combined.
- Add in the vanilla extract and 1 cup of powdered sugar. Beat again until incorporated. Scrape down the sides of the bowl.
- Add the remaining 1 cup powdered sugar and beat again until a thick, clay-like dough forms that pulls away from the sides of the bowl.
- Scoop out rounded tablespoon-sized amounts (about 20 grams) and roll into balls between your palms. Place on the prepared baking sheet. Wash hands as needed if they get too sticky.
- Place the baking sheet with the balls in the refrigerator for 30 minutes to chill and firm up.
- Meanwhile, make the chocolate coating. Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between intervals, until almost melted. Remove and stir until completely smooth.
- Line a second baking sheet with parchment. Dip the chilled peanut butter balls one at a time into the melted chocolate, turning to coat. Lift out with a fork, allowing excess chocolate to drip off.
- Place back onto the clean baking sheet. If needed, use a small spatula to smooth over any holes.
- Refrigerate the dipped buckeyes for another 20-30 minutes before serving to allow the chocolate coating to firm up again. Enjoy!
- For rolling, lightly dust your hands with powdered sugar if the peanut butter mixture gets too sticky.
- Use high quality chocolate chips for the best flavor and texture. Good brands include Guittard, Ghirardelli, Callebaut, and Valrhona.
- Buckeyes will keep for up to 1 week stored in an airtight container in the refrigerator. Allow to come to room temperature before serving for the best texture.
- You can substitute almond butter or any other nut butter for the peanut butter if someone has an allergy.
- For gifting, place in mini paper baking cups inside a gift box or tin.