This easy Buckeye Recipe produces the best peanut butter balls, dipped in chocolate and made with just 5 ingredients. They are a quick, no-bake treat loved by all.
If you love homemade candy, don’t miss these Homemade Almond Joys, Oreo Balls, Brownie Truffles, and Chocolate Covered Marshmallows!
Why I love these treats:
- Quick and No Bake – They’re an easy treat to make all year long without heating up the house, and we can make a batch in 30 minutes. The leftovers freeze great!
- Gift Friendly – They fun to load in cute cello bags during the Christmas season, or any time of year, to give neighbors, friends and teachers.
- Nostalgia – Our good family friends (Hey, Jolley fam!) brought Buckeye’s each year to our Christmas Eve party when I was a kid, so I have such special memories attached to these delicious treats.
Ingredients for Buckeyes:
How to make Peanut Butter Balls:
Combine Filling Ingredients: Cream butter and peanut butter until smooth. Slowly add the powdered sugar until they reach a smooth consistency, then mix in the vanilla.
Freeze Peanut Butter Balls: Form the mixture into small balls and allow them to harden in the freezer for at least 30 minutes.
Dip in Chocolate: Dip each peanut butter ball in melted chocolate.
Serve: Allow buckeye balls to cool on parchment paper then enjoy! Or store them in the refrigerator or freezer.
Make Ahead And Freezing Instructions:
To Make Ahead: Make buckeye recipe 1 day in advance then store in the refrigerator or freeze for up to for several months.
To Freeze: To freeze Buckeye candy, allow them to cool completely then freeze in a freezer bag or container for up to 3 months.
- Paraffin Wax: For a more glossy finish, or to preserve it longer at room temp, you can use paraffin wax. Melt some with semi-sweet chocolate.
- Fully Dipped: You can cover the peanut butter balls completely in chocolate like traditional peanut butter balls or leave some peanut butter showing so they imitate buckeye nuts from a buckeye tree.
- Add Candy: You can add mini M&M’s or other chopped candies (or nuts!) to the peanut butter filling before dipping in chocolate.
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Use electric beaters to cream together the butter and peanut butter. Slowly add the powdered sugar until you get a smooth consistency. Add the vanilla and mix.
Scoop about 5 dozen small peanut butter mounds onto a baking sheet and place in the freezer for about 30 minutes. Once cold, they will be easier to handle and roll into smooth balls.
Meanwhile, melt the chocolate, melting wafers, or chocolate almond bark according to package instructions.
Use a toothpick to dip and coat each peanut butter ball in chocolate. Allow excess to drip off and then place them on a parchment covered baking sheet and allow them to set.
Store in an airtight container in the fridge or freezer.
Freezing Instructions: Once the chocolate has set, store them in a freezer safe container or bag and freeze for up to 3 months. Thaw in the fridge before serving.
- Paraffin wax: for a more glossy finish or to preserve it longer at room temp, you can use paraffin wax. Melt some with semi-sweet chocolate.
- Fully dipped: you can cover the peanut butter balls completely in chocolate like traditional peanut butter balls or leave some peanut butter showing so they imitate buckeye nuts from a buckeye tree.
- Add candy: You can add mini M&M’s or other chopped candies (or nuts!) to the peanut butter filling before dipping in chocolate.
Calories: 101kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 43mgPotassium: 41mgFiber: 0.4gSugar: 9gVitamin A: 96IUCalcium: 5mgIron: 0.3mg
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I originally shared this recipe December 2018. Updated December 2020 and October 2023.
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