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Buckeye Balls Recipe
If you love creamy peanut butter and silky chocolate, this Buckeye Balls Recipe is the kind of no-bake dessert recipe you’ll want on repeat for holidays, parties, and every “just because” moment in between.
Full Recipe Introduction
Let me explain what we’re making here, because Buckeye Balls are more than “just another” chocolate covered peanut butter balls recipe. They’re a classic Ohio buckeye candy that looks like the nut from the buckeye tree: a round peanut butter center dipped in chocolate so a little golden “eye” peeks through on top.
This Buckeye Balls Recipe gives you that classic flavor—sweet, salty, chocolatey—without turning on the oven. It’s a simple candy recipe made with pantry staples: peanut butter, butter, powdered sugar, vanilla, and chocolate. Nothing fancy, and yet they always feel festive and special.
I’ve been making homemade buckeye balls since my kids were little and we needed easy holiday treats that didn’t leave me exhausted. I’d line them up on wax paper, they’d “help” with sprinkles or taste-testing, and then we’d pack them into gift boxes for neighbors. These days, they show up for my cookie trays, game-day spreads, and quite a few late-night snack runs. Some traditions just stick.
Are they healthy? Let’s be honest—these are peanut butter confections, not health food. But you can absolutely tweak them. Use natural peanut butter, dark chocolate, or reduce the sugar a bit. And because they’re rich and bite size sweets, one or two usually does the trick. Well… most of the time.
If search data and my inbox have anything to say about it, more people look for a “no bake dessert recipe” and “Christmas candy recipe” every December than almost any other month. Buckeyes are one of those treats readers tell me they make ahead, freeze, and bring out for parties, teacher gifts, and cookie swaps. It’s a simple candy recipe that works hard for you.
Why You’ll Love This Buckeye Balls Recipe
- No baking needed – perfect when the oven is already full of cookies.
- Classic buckeye recipe flavor – creamy peanut butter and smooth chocolate, just like you remember.
- Make-ahead friendly – they freeze beautifully for weeks.
- Easy holiday treats – ideal for Christmas candy recipe tins and edible gifts.
- Kid-friendly – fun to roll, dip, and decorate with the whole family.
- Party dessert ideas – bite-sized, neat to eat, and always the first to disappear.
- Flexible ingredients – works with regular or natural peanut butter and your choice of chocolate.
- Simple, budget-friendly pantry ingredients – no fancy equipment or candy thermometer.
- Scales up well – double or triple the batch for bake sales or office parties.
- Reliable texture – firm enough to hold their shape, but soft and fudgy when you bite in.
We’ll walk through it step by step so your peanut butter chocolate candy turns out smooth, pretty, and ready for gifting or snacking.
Ingredients
Here’s everything you need to make this Buckeye Balls Recipe at home.
For the peanut butter centers:
- 1 1/2 cups creamy peanut butter (traditional brands like Jif or Skippy work best)
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt (reduce if your peanut butter is very salty)
- 3–3 1/2 cups powdered sugar, sifted (start with 3 cups, add more as needed for rolling)
For the chocolate coating:
- 2 cups semi-sweet chocolate chips (or chopped bar chocolate for extra shine)
- 2 tablespoons vegetable shortening or coconut oil (helps create a smooth, glossy coating)
Optional garnish:
- Flaky sea salt (for a sweet-salty finish)
- Holiday sprinkles (for Christmas candy recipe trays)
- Crushed peanuts (for extra crunch)
Ingredient Tips & Simple Substitutions
- Peanut Butter: A classic Ohio buckeye candy usually uses regular creamy peanut butter. Natural peanut butter can work, but stir it very well and chill the mixture a bit longer, since it’s softer and oilier.
- Butter: Unsalted gives you more control over the salt level. If you use salted butter, start with just a pinch of extra salt and adjust to taste.
- Powdered Sugar: Sifting helps avoid lumps and gives you smoother peanut butter balls. You might not use the full amount—stop when the dough feels like soft, moldable cookie dough that doesn’t stick badly to your hands.
- Chocolate: Semi-sweet is the classic. Use dark chocolate (60–70%) if you like a deeper flavor, or milk chocolate for a sweeter, milkier finish.
- Shortening/Coconut Oil: This thins the chocolate so you get a cleaner coat on your chocolate covered peanut butter balls. If you skip it, the chocolate will still taste good, just a little thicker and less shiny.
Directions
-
Mix the peanut butter and butter
In a large mixing bowl, beat the peanut butter and softened butter together with a hand mixer (or stand mixer) on medium speed until smooth and creamy, 1–2 minutes. You want it fully blended with no streaks of butter. -
Add vanilla and salt
Beat in the vanilla extract and salt until combined. Taste a tiny bit—this is your chance to adjust the salt so you get that perfect sweet-salty balance in your homemade buckeye balls. -
Add powdered sugar gradually
With the mixer on low speed, add the powdered sugar 1 cup at a time. After 3 cups, stop and check the texture. The dough should be thick, soft, and pull away from the sides of the bowl. If it still feels sticky, add up to 1/2 cup more, a little at a time. It should hold a ball shape without sagging. -
Chill the dough briefly
Cover the bowl and chill the mixture for 20–30 minutes. This makes it easier to roll and helps the buckeye centers keep their shape. If your kitchen is warm, don’t skip this step. -
Roll into bite size sweets
Line a baking sheet with parchment or wax paper. Scoop out about 1 tablespoon of the peanut butter mixture for each ball (a small cookie scoop works great) and roll gently between your palms. Aim for smooth, round balls, then place them on the lined tray. You should get about 36–40 balls. -
Chill the peanut butter balls
Once all the balls are rolled, refrigerate them for at least 1 hour, or freeze for 20–30 minutes. They need to be firm before dipping so they don’t slide off the toothpick or fork. -
Melt the chocolate coating
In a microwave-safe bowl, combine the chocolate chips and shortening or coconut oil. Microwave in 20–30 second bursts, stirring well after each, until the chocolate is smooth and fully melted. Don’t rush this—chocolate burns easily. You can also melt it in a heatproof bowl over a pot of barely simmering water. -
Prepare for dipping
Take a few peanut butter balls out of the fridge at a time and leave the rest cold. Insert a toothpick into the top of one ball. This will be your handle for dipping. If you prefer, you can rest the ball on a fork and use a spoon to pour chocolate over it instead. -
Dip to create the buckeye “eye”
Carefully dip each ball into the melted chocolate, leaving the top center uncovered so it looks like a real buckeye. Let excess chocolate drip off, then place the ball back on the parchment-lined tray. Repeat with the remaining balls, reheating the chocolate in brief bursts if it starts to thicken. -
Smooth the toothpick holes (optional but pretty)
Once the chocolate has started to set but is not rock hard, you can gently smooth over the toothpick holes with a clean fingertip or the back of a small spoon. It’s a small thing, but it makes your peanut butter confections look so polished. -
Chill until set
Refrigerate the tray for about 30 minutes, or until the chocolate coating is firm. After that, you can transfer your buckeye balls to an airtight container, layering with parchment paper so they don’t stick. -
Garnish if you like
For a twist on the classic buckeye recipe, sprinkle a few with flaky salt, crushed peanuts, or seasonal sprinkles before the chocolate fully sets. It gives you a nice mix of simple, classic buckeyes and dressed-up party dessert ideas on the same tray.
Servings & Timing
- Yield: About 36–40 buckeye balls (depending on size)
- Prep Time: 25–30 minutes active time
- Chill Time: 1 1/2–2 hours total (for dough, balls, and finished candy)
- Total Time: About 2–2 1/2 hours, mostly hands-off
You can break the process into chunks: mix and roll one day, dip in chocolate the next. That’s how I usually handle make ahead desserts when December gets hectic.
Variations
You know what? Once you’ve made this Buckeye Balls Recipe once, it’s fun to play around a bit. Here are some easy twists:
- Crunchy Peanut Butter Buckeyes: Use crunchy peanut butter or stir in 1/4–1/2 cup finely chopped peanuts for a little texture.
- Dark Chocolate Sea Salt Buckeyes: Coat with dark chocolate and top with a pinch of flaky sea salt for a grown-up peanut butter chocolate candy.
- White Chocolate Swirl: Dip in semi-sweet, then drizzle with melted white chocolate in thin zigzags.
- Peanut Butter Pretzel Buckeyes: Press each peanut butter ball gently onto a mini pretzel before dipping for a sweet-salty, crunchy base.
- Gluten-Free Friendly: Most ingredients are naturally gluten-free; just double-check your chocolate and decorations.
- Almond Butter Twist: Swap peanut butter for almond butter for friends who prefer it, and use dark chocolate for a slightly less sweet finish.
Storage & Reheating
Okay, let’s talk about how to keep your chocolate covered peanut butter balls fresh and tasty.
- Room Temperature: For a short event, they can sit out at room temperature for 2–3 hours on a cool day. They’ll soften slightly, which many people like, but they’ll still hold their shape.
- Refrigerator: Store buckeye balls in an airtight container in the fridge for up to 2 weeks. Layer them between sheets of parchment or wax paper so they don’t stick together.
- Freezer (for make-ahead desserts): Place the balls on a baking sheet and freeze until solid, then transfer them to a freezer bag or airtight container. They keep well for up to 2–3 months.
Thawing Tips:
- For the best texture, thaw in the refrigerator overnight.
- You can also let them sit at room temperature for 20–30 minutes before serving.
- Avoid thawing them uncovered in a very warm kitchen; condensation can make the chocolate a little “sweaty” on the surface.
There’s no reheating here since it’s candy, but sometimes I like one straight from the freezer, especially during summer. It’s like a peanut butter truffle pop.
Notes
After making this Buckeye Balls Recipe more times than I can count—through toddlers, teen years, and now young adults who raid my freezer—I’ve picked up a few things that really help:
- Texture is everything. If the dough is too soft, rolling will drive you crazy. Don’t be afraid to add that extra bit of powdered sugar. It should feel like a soft play-dough that doesn’t cling too much to your hands.
- Keep things cold. Chilling is your friend, especially if your kitchen runs warm or your hands run warm (mine do). Work with a few balls at a time and keep the rest in the fridge.
- Choose your chocolate wisely. Chocolate chips are handy and work fine, but a chopped bar of good-quality baking chocolate melts smoother. If you’re making these for a wedding shower or fancy event, that little upgrade shows.
- Toothpick or fork? Toothpicks give you that signature buckeye look with the little “eye” on top. A fork, though, can be easier if you don’t care about the classic style and just want full chocolate covered peanut butter balls.
- Don’t stress about perfection. Some will be a little lopsided or have thicker chocolate. Once they’re on a pretty platter, no one cares. In fact, my family has learned that the “ugly” ones are usually taste-tested first.
If you’re tracking things like sugar intake or trying to balance rich treats with lighter meals, a trick I use is to make them slightly smaller. It turns each buckeye into more of a one-bite treat, so people can enjoy the flavor without feeling overstuffed.
FAQs
1. Can I use natural peanut butter in this Buckeye Balls Recipe?
Yes, but mix it very well so the oil is blended back in, and be ready to add a bit more powdered sugar. You’ll also want to chill the dough longer so the balls hold their shape.
2. Why are my buckeye balls sticky and hard to roll?
That usually means there isn’t enough powdered sugar or the butter was too soft or warm. Add more powdered sugar, 1–2 tablespoons at a time, and chill the dough for 15–20 minutes before rolling.
3. My chocolate coating is too thick. What should I do?
Stir in an extra teaspoon or two of shortening or coconut oil and warm it gently again. This thins the chocolate and makes dipping smoother.
4. Can I make these ahead for Christmas or a party?
Absolutely. These are excellent make ahead desserts. Freeze them up to 2–3 months ahead, then thaw in the fridge the night before you need them.
5. How do I prevent the peanut butter centers from cracking?
Cracking happens when the centers are very cold and the chocolate is very hot. Let the chilled balls sit out for 5–10 minutes before dipping, and make sure the chocolate is warm and fluid, not steaming hot.
6. Do Buckeye Balls need to stay refrigerated?
For food safety and the best texture, yes, store them in the fridge, especially if your kitchen is warm. They’re fine on a serving tray for a few hours, though.
7. Can I use white chocolate instead of semi-sweet?
Yes, you can coat them fully in white chocolate or do a half-and-half tray. Just melt white chocolate gently—it scorches faster than dark.
8. How can I package these as gifts without them melting?
Let them chill fully, then pack them in a single layer (or separated by parchment paper) in tins or sturdy boxes. Keep them refrigerated until you’re ready to gift, and mention that they should be stored cool. For longer travel, add a small ice pack in an insulated bag.
Conclusion
This Buckeye Balls Recipe checks all the boxes: easy, no-bake, rich with peanut butter and chocolate, and perfect for everything from Christmas candy recipe trays to casual game nights. They’re the kind of peanut butter chocolate candy that feels nostalgic and special, yet simple enough to make on a weekday afternoon.
If you try these homemade buckeye balls, I’d love to hear how they turned out—tell me if you served them as easy holiday treats, tucked them into lunchboxes, or stashed them in the freezer “for later.” And if you’re in a peanut butter mood, you might also enjoy branching out into peanut butter fudge or peanut butter cup bars next.
Buckeye Balls
Ingredients
- 1 1/2 cups creamy peanut butter traditional brands like Jif or Skippy work best
- 1/2 cup unsalted butter 1 stick, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt reduce if peanut butter is very salty
- 3-3 1/2 cups powdered sugar sifted; start with 3 cups and add more as needed for rolling
- 2 cups semi-sweet chocolate chips or chopped bar chocolate for extra shine
- 2 tablespoons vegetable shortening or coconut oil helps create a smooth, glossy coating
- flaky sea salt optional, for garnish
- holiday sprinkles optional, for garnish
- crushed peanuts optional, for garnish
Instructions
- In a large mixing bowl, beat the peanut butter and softened butter together with a hand mixer or stand mixer on medium speed until smooth and creamy, 1–2 minutes, with no streaks of butter remaining.1 1/2 cups creamy peanut butter, 1/2 cup unsalted butter
- Beat in the vanilla extract and fine sea salt until combined. Taste a small amount and adjust the salt if needed for a sweet-salty balance.1 teaspoon pure vanilla extract, 1/2 teaspoon fine sea salt
- With the mixer on low speed, add the powdered sugar 1 cup at a time. After 3 cups, check the texture: the dough should be thick, soft, and pull away from the sides of the bowl. If it is still sticky, add up to 1/2 cup more, a little at a time, until it holds a ball shape without sagging.3-3 1/2 cups powdered sugar
- Cover the bowl and chill the peanut butter mixture for 20–30 minutes to firm it up and make rolling easier.
- Line a baking sheet with parchment or wax paper. Scoop about 1 tablespoon of the peanut butter mixture for each ball and roll between your palms until smooth and round. Place on the lined tray. You should get about 36–40 balls.
- Refrigerate the rolled balls for at least 1 hour, or freeze for 20–30 minutes, until firm enough to stay on a toothpick or fork without sliding.
- In a microwave-safe bowl, combine the chocolate chips and shortening or coconut oil. Microwave in 20–30 second bursts, stirring well after each, until the chocolate is smooth and fully melted. Alternatively, melt in a heatproof bowl over a pot of barely simmering water.2 cups semi-sweet chocolate chips, 2 tablespoons vegetable shortening or coconut oil
- Remove a few peanut butter balls from the refrigerator at a time, keeping the rest cold. Insert a toothpick into the top of each ball to use as a handle for dipping, or place a ball on a fork and use a spoon to pour chocolate over it.
- Dip each ball into the melted chocolate, leaving the top center uncovered so it resembles a buckeye. Let excess chocolate drip off, then place the ball back on the parchment-lined tray. Repeat with remaining balls, reheating the chocolate briefly if it thickens.
- When the chocolate has started to set but is not fully hardened, gently smooth over any toothpick holes on top with a clean fingertip or the back of a small spoon.
- Refrigerate the tray for about 30 minutes, or until the chocolate coating is firm. Transfer the buckeye balls to an airtight container, layering with parchment paper so they don’t stick together.
- If desired, before the chocolate fully sets, sprinkle some buckeyes with flaky sea salt, holiday sprinkles, or crushed peanuts. Serve chilled or at cool room temperature.flaky sea salt, holiday sprinkles, crushed peanuts
