An easy small batch buckeye recipe featuring peanut butter balls dipped in chocolate. Buckeyes require just a few ingredients and are easy no-bake treats.
Peanut butter and chocolate are a wonderful combination! This small batch buckeye recipe reminds me of a peanut butter cup, smooth and creamy peanut butter covered in chocolate - truly one of my favorite dessert treats!
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What Are Buckeyes?
Buckeyes fall from the American buckeye tree which is the state tree of Ohio. The trees bear fruit that contains a large dark brown nut with a tan patch. Buckeye is also the official nickname for Ohio State University.
Why are they called buckeyes? The buckeye also lends its name to a popular candy. Buckeyes are peanut butter bonbons that are partially dipped in chocolate and look nearly identical to the nut from the buckeye tree.
Why This Recipe Works
- Incredibly delicious: We happen to think this is the best buckeye recipe! The balls are not overly sweet which makes them the perfect peanut butter-chocolate treat.
- Easy to roll: By briefly refrigerating the dough, the balls are much easier to roll.
- Made with easy-to-find ingredients: There are no fancy ingredients needed in our easy buckeye recipe. Many of the ingredients you may already have in your pantry.
- Recipe doubles well: This small batch buckeye recipe yields 12 peanut butter buckeyes. If you'd like to double or triple the recipe, simply double or triple the ingredient amounts.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Peanut butter: The best peanut butter for buckeyes is one of the standard mainstream brands like Peter Pan, Jif, or Skippy. I recommend using smooth peanut butter. I don't recommend using natural peanut butter because it has a higher oil content.
- Butter: Butter is essential for creating a rich, creamy texture. I use salted butter but you can use unsalted instead, just add a pinch of salt.
- Vanilla: Pure vanilla extract gives these homemade peanut butter candies a little extra flavor.
- Powdered sugar: Also called confectioners' sugar or icing sugar in the UK and in Canada. This ingredient allows us to form the buckeyes into balls and adds a wonderfully sweet flavor.
- Chocolate: Semi-sweet chocolate chips work well in this recipe but you can use dark chocolate, milk chocolate, or bittersweet if you prefer. Some brands of chocolate chips do not melt well so use good-quality chocolate chips. My favorite brands of chocolate to use are Guittard and Ghirardelli. You may find that chocolate in bar form or melting wafers are easier to melt. If using melting wafers, there is usually no need to use oil.
- Oil: A small amount of oil is helpful when melting chocolate. It makes the chocolate smooth and easy for dipping. I prefer using avocado oil or coconut oil. You can use vegetable oil or canola oil instead.
How To Make Buckeyes
See the recipe box below for ingredient amounts and full recipe instructions.
- Gather your ingredients. Read through the Ingredient Notes section to learn about possible ingredient substitutions.
- Line a baking sheet with parchment paper or use a silicone baking mat.
Pro Tip: Lining the baking sheet keeps the peanut butter balls from sticking and helps catch the dripping chocolate.
- Combine the peanut butter, softened butter, and vanilla in a large mixing bowl and mix with an electric mixer on medium speed until evenly combined.
- Add the powdered sugar and beat until well combined.
- Scoop approximately 2 tablespoons of the dough. Form balls by rolling them between your palms. Arrange the peanut butter balls on the prepared baking sheet.
Pro Tip: Every brand of peanut butter contains different amounts of oil and sugar. Depending on the brand of peanut butter you use, you may have to adjust the recipe slightly. When you roll the peanut butter mixture into a ball, the batter should not stick to your hands and you should not have a problem rolling it into a smooth ball. If the batter is crumbly, add a small amount of additional peanut butter. If the batter is too sticky, add powdered sugar.
- Cover and refrigerate the balls until firm, at least 20 minutes.
- In a medium-sized microwave-safe bowl, combine the chocolate and oil. Microwave in 20-second intervals, stirring in between until the chocolate is almost completely melted.
- Remove the bowl from the microwave and stir until the chocolate has completely melted. Set the bowl aside to cool to room temperature.
Pro Tip: Alternatively, you can melt the chocolate by combining the oil and chocolate in a medium-sized glass bowl placed over a pan of simmering water on a stove. Stir until the chocolate has completely melted.
- Insert a toothpick or skewer about ¾ the way into a peanut butter ball. Dip the peanut butter balls into the melted chocolate leaving a small amount of the top uncovered so that the candy resembles a buckeye.
- Allow the excess chocolate to drip back into the bowl and then place the buckeye on the lined baking sheet. Repeat with the remaining peanut butter balls.
- Remove the toothpick and refrigerate until firm. Use the tip of a knife over the tops to smooth out the holes.
Expert Tips
- To avoid crumbly, dry dough: Mix together the peanut butter, butter, and vanilla first, and then mix in the powdered sugar.
- To avoid toothpick holes: Use a knife or lightly dampen your fingertips with water and rub it over the toothpick holes.
- If you have leftover melted chocolate, pour it onto a clean sheet of parchment to harden, then simply peel the hardened chocolate off, break it into pieces, and store it for another use.
- The best way to soften butter is to put it out on the kitchen counter for a half hour before you want to use it.
Frequently Asked Questions
Buckeyes can be frozen, stored in the refrigerator, or kept at room temperature if you're going to be eating them within 2 days. My preference is to refrigerate them in an airtight container. They keep well for 2 weeks in the refrigerator and up to 3 months when stored in the freezer.
Try using cookie butter or sunflower butter (Sunbutter) instead of peanut butter.
Not allowing the peanut butter enough time to chill and firm up in the refrigerator makes them hard to work with. If your peanut butter balls are too soft, leave them in the refrigerator longer until they are firm enough to easily dip into the melted chocolate.
Buckeye Variations
Although I love these buckeye balls just as they are, you might like to consider these buckeye variations:
- Dip the chocolate-covered buckeyes into candied sprinkles or chopped nuts for a festive flair.
- Use white chocolate to dip the peanut butter balls into.
- Make buckeye bars by pressing the peanut butter/powdered sugar mixture firmly into a 5x7-inch baking dish lined with parchment paper. Make sure the sheet of parchment paper is long enough so that you can grab the ends to remove the bars from the pan. Spoon the melted chocolate over the peanut butter layer and spread it evenly across the pan. Refrigerate for about an hour to set. Remove the bars from the pan by lifting up the parchment paper. Place on a cutting board and slice into squares.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this chocolate buckeye balls recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Peanut Butter: Peanut Butter Blossoms, Peanut Butter Pie, Peanut Butter Fudge, Peanut Butter Cookies, Peanut Butter Balls
- Powdered sugar: Mini Texas Sheet Cake, Apple Fritters, Ricotta Cookies, Chocolate Scones, Two Vanilla Cupcakes
- Vanilla: Vanilla Ice Cream, Carrot Cake Cupcakes, Vanilla Pudding, Mini Boston Cream Pie, Coffee Cake
- Chocolate: Oatmeal Chocolate Chip Cookies, Deep Dish Chocolate Chip Cookie, Mini S'mores Dip, Deep Dish Brownie, Chocolate Chip Muffin
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Recipe
Small Batch Buckeyes
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- toothpicks
Ingredients
- ½ cup creamy peanut butter
- 3 tablespoons salted butter , softened
- ¼ teaspoon vanilla extract
- 1 cup powdered sugar (also called confectioners' sugar or icing sugar)
- 4 ounces semi-sweet chocolate , chopped or use good quality chocolate chips
- ½ teaspoon avocado oil or coconut oil
Instructions
- Line a baking sheet with parchment paper or use a silicone baking mat.
- Combine peanut butter, softened butter, and vanilla in a large mixing bowl and mix with an electric mixer on medium speed until evenly combined.
- Add the powdered sugar and beat until well combined.
- Scoop approximately 2 tablespoons of the dough. Form balls by rolling them between your palms. Arrange the peanut butter balls on the prepared baking sheet.Pro Tip: Every brand of peanut butter contains different amounts of oil and sugar. Depending on the brand of peanut butter you use, you may have to adjust the recipe slightly. When you roll the peanut butter mixture into a ball, the batter should not stick to your hands and you should not have a problem rolling it into a smooth ball. If the batter is crumbly, add a small amount of additional peanut butter. If the batter is too sticky, add powdered sugar.
- Cover and refrigerate the balls until firm, at least 20 minutes.
- In a medium-sized microwave-safe bowl, combine the chocolate and oil. Microwave in 20-second intervals, stirring in between until the chocolate is almost completely melted.
- Remove the bowl from the microwave and stir until the chocolate has completely melted. Set the bowl aside to cool to room temperature.Pro Tip: Alternatively, you can melt the chocolate by combining the oil and chocolate in a medium-sized glass bowl placed over a pan of simmering water on a stove. Stir until the chocolate has completely melted.
- Insert a toothpick or skewer about ¾ the way into a peanut butter ball. Dip the peanut butter balls into the melted chocolate leaving a small amount of the top uncovered so that the candy resembles a buckeye.
- Allow the excess chocolate to drip back into the bowl and then place the buckeye on the lined baking sheet. Repeat with the remaining peanut butter balls.
- Remove the toothpick and refrigerate until firm. Use the tip of a knife over the tops to smooth out the holes.
- Refrigerate in an airtight container. Buckeyes keep well for 2 weeks in the refrigerator and up to 3 months when stored in the freezer.
Notes
- To avoid crumbly, dry dough: Mix together the peanut butter and butter first, and then mix in the powdered sugar.
- To avoid toothpick holes: Use a knife or lightly dampen your fingertips with water and rub it over the toothpick holes.
- If you have leftover melted chocolate, pour it onto a clean sheet of parchment to harden, then simply peel the hardened chocolate off, break it into pieces, and store it for another use.
- The best way to soften butter is to put it out on the kitchen counter for a half hour before you want to use it.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
J. Hegyi says
These are DEFINITELY TERRIFIC!