Description
This Buckeye Candy recipe creates the perfect no-bake peanut butter balls dipped in a rich chocolate coating, mimicking the look of the Ohio state tree nut. Creamy, sweet, and salty with a delicious chocolate-peanut butter balance, these candies are ideal for holidays, parties, or anytime you want a nostalgic treat.
Ingredients
Scale
Peanut Butter Ball Mixture
- 1/4 cup butter (softened)
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1 cup peanut butter (not natural, use Jif or Skippy)
- 3 tablespoons dry roasted salted peanuts
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
Chocolate Coating
- 1 cup semi sweet chocolate chips (high quality)
- 1 cup dark chocolate chips (high quality)
- 1 1/2 to 2 tablespoons shortening
Optional Decorations
- Sprinkles
- Chopped peanuts
- Melted peanut butter (for drizzling)
Instructions
- Prepare the Work Surface: Line a baking sheet with wax paper or parchment paper to place the buckeyes after they are formed.
- Make the Base Mixture: In a large bowl or stand mixer, beat 1/4 cup softened butter until smooth and creamy, scraping down the sides as needed.
- Add Initial Sugar and Flavoring: Mix in 1/2 cup powdered sugar and 2 teaspoons vanilla extract, beating until the mixture resembles smooth frosting.
- Incorporate Peanut Butter and Additional Sugar: Add 1 cup powdered sugar and 1 cup peanut butter. Beat until the mixture is smooth, scraping sides to combine well.
- Process Peanuts: Using a food processor, pulse 3 tablespoons dry roasted salted peanuts until they are finely ground and begin to clump together.
- Add Crumbled Peanuts and Dry Ingredients: Add the processed peanuts, 1/4 cup all purpose flour, and 1/2 teaspoon kosher salt to the bowl. Beat well until the mixture is very thick and cohesive.
- Form Buckeye Balls: Using a cookie scoop or spoon, portion out dough into balls about 1 to 1 1/2 inches in diameter (15-20 grams). Roll the dough with your palms to smooth into round shapes.
- Insert Toothpicks: Place each ball on the lined baking sheet and insert a toothpick into the center of each peanut butter ball all the way down. This is easier before chilling.
- Chill the Balls: Freeze the buckeye balls for about 30 minutes or chill in the refrigerator for at least 1 hour until firm.
- Melt the Chocolate: In a microwave-safe glass measuring cup, combine 1 cup semi sweet and 1 cup dark chocolate chips with 1 1/2 to 2 tablespoons shortening. Microwave in 30-second intervals, stirring after each, until mostly melted and smooth. Avoid overheating to prevent scorching.
- Dip the Buckeyes: Remove half of the peanut butter balls from the freezer. Dip each ball into the melted chocolate, covering about two-thirds, leaving a small peanut butter peak visible for the traditional look. Let excess chocolate drip off and scrape bottom edge against the cup. Place dipped buckeyes back on the lined baking sheet to set.
- Continue Dipping: If the balls fall off toothpicks during dipping, chill them again. Dip the remaining balls, keeping extras chilled until the last moment.
- Add Optional Decorations: Immediately after dipping, optionally dip buckeyes into sprinkles or crushed peanuts for extra texture and visual appeal. Press gently to adhere, then place back on the baking sheet.
- Drizzle for Presentation: For a decorative touch, drizzle melted peanut butter or more melted chocolate over the cooled buckeyes using a spoon.
- Set the Chocolate: Return the pan to the refrigerator or freezer for about 10 minutes or longer to allow the chocolate to harden completely.
- Remove Toothpicks and Heal Marks: Once firm, pull out all toothpicks. Use a fingertip or a small spoon/paring knife warmed by your hand to smooth and fill the holes left behind. Alternatively, cover the mark with a dab of melted chocolate for a playful touch.
- Serve: Serve chilled or at room temperature. If served at room temp, allow time for condensation to evaporate by letting buckeyes sit in a single layer after removing from the fridge.
- Storage: Store buckeyes at room temperature up to 24 hours in a tightly sealed container. For longer storage, refrigerate in single layers with parchment between for several days or freeze for 2-3 months.
- Freezing & Thawing: To freeze, place completely chilled buckeyes in a ziplock bag and freeze up to 3 months. Thaw overnight in the refrigerator and then allow them to come to room temperature before serving for best texture.
Notes
- Use regular peanut butter (such as Jif or Skippy) because it’s smoother and contains oils that help with texture.
- Do not overheat chocolate; warm in short intervals and stir to prevent scorching.
- Dip the peanut butter balls quickly in chocolate to prevent melting.
- The toothpick inserted before freezing makes dipping easier and cleaner.
- For best texture and flavor, allow buckeyes to come to room temperature before serving, despite condensation.
- Decorations like sprinkles or chopped peanuts are optional but add nice variety.
- Storage in the refrigerator can dry out the peanut butter mixture faster, so freezing is preferred for longer keeping.
