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a bowl of buckeyes on a silver tray
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5 from 1 vote

Small Batch Buckeyes

These classic Buckeyes feature a smooth, creamy peanut butter center dipped in rich chocolate, leaving a small portion uncovered for the signature look. Easy to make with just a few ingredients, they’re a perfect no-bake treat!
Prep Time1 hour
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: buckeye candies, buckeyes, chocolate buckeyes, chocolate covered peanut butter balls, no bake peanut butter balls, peanut butter balls
Servings: 12 buckeyes
Author: Joanie Zisk

Equipment

Ingredients

  • ½ cup creamy peanut butter
  • 3 tablespoons salted butter -softened
  • ¼ teaspoon vanilla extract
  • 1 cup powdered sugar
  • 4 ounces semi-sweet chocolate -chopped, or use good quality chocolate chips
  • ½ teaspoon avocado oil or coconut oil
US - Metric

Instructions

  • Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and catch any chocolate drips.
  • Make the Peanut Butter Mixture: In a large mixing bowl, beat the peanut butter, softened butter, and vanilla with an electric mixer on medium speed until smooth.
  • Add the Sugar: Mix in the powdered sugar until fully combined.
  • Form the Balls: Scoop about 2 tablespoons of the mixture and roll into smooth balls between your palms. Place them on the prepared baking sheet.
    Pro Tip: Peanut butter brands vary in oil and sugar content. The dough should roll easily without sticking to your hands. If it's too dry and crumbly, add a little more peanut butter. If it's too sticky, mix in more powdered sugar.
  • Chill the Peanut Butter Balls: Cover and refrigerate for at least 20 minutes until firm.
  • Melt the Chocolate: In a microwave-safe bowl, combine the chocolate and oil. Microwave in 20-second intervals, stirring between each, until almost melted. Stir until smooth and let cool to room temperature.
    Alternative Method: Melt the chocolate and oil in a heatproof bowl set over a pan of simmering water, stirring until smooth.
  • Dip the Buckeyes: Insert a toothpick or skewer about ¾ of the way into a peanut butter ball. Dip into the melted chocolate, leaving a small portion uncovered to resemble a buckeye.
  • Remove Excess Chocolate: Let any extra chocolate drip back into the bowl, then place the buckeye on the lined baking sheet. Repeat with the remaining peanut butter balls.
  • Set and Finish: Remove the toothpick and refrigerate until firm. Use the tip of a knife to smooth out any holes.

Notes

  • Read Before You Start: Go through the full recipe, including the Ingredient Notes, to ensure your buckeyes turn out just right. Every detail you need is in the post.
  • Smooth Dough Tip: Beat the peanut butter, butter, and vanilla first, then gradually add the powdered sugar to prevent dry or crumbly dough.
  • Fix Toothpick Marks: Use the tip of a knife to smooth out holes, or lightly dampen your fingertip with water and rub over them for a seamless finish.
  • Save Extra Chocolate: Pour leftover melted chocolate onto parchment paper, let it harden, then break it into chunks for future use.
  • Softening Butter: Let butter sit at room temperature for about 30 minutes before using for the best texture.

Nutrition

Serving: 1buckeye | Calories: 174kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 96mg | Fiber: 1g | Sugar: 13g | Vitamin A: 92IU | Calcium: 12mg | Iron: 1mg

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