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.
Recipe Variations:
- 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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Recipe
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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.
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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.
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Meanwhile, melt the chocolate, melting wafers, or chocolate almond bark according to package instructions.
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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.
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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.
Recipe Variations:
- 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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