These no-bake chocolate-dipped peanut butter balls are the easiest candy you can make. And incredibly delicious! they have only 6 ingredients, are easy to assemble, keep well, and are naturally gluten-free.
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Unparalleled flavor combo
The combination of peanut butter and chocolate is fantastic, and these traditional buckeyes are one you must make if you're a fan.
Creamy peanut butter balls are encased in semisweet chocolate. It's simple, uses few ingredients, and can be planned as they keep well.
- No-bake: few ingredients and a chocolate coating. That's all there is to this recipe.
- Make ahead: they last several days and can be frozen.
- Easy holiday candy: it's a great project to make with kids and for gift-giving.
If you don't want to bother with individual candies, you can try the easy buckeye fudge, a simple recipe that is similar and easier to assemble.
Besides Christmas, these are popular for potlucks, tailgating, or just because you crave the awesome combination of peanut butter and chocolate.
FAQ
They're sweet and somewhat sandy, similar to peanut butter cups or this 2-ingredient fudge. Or old-fashioned chocolate peanut butter fudge. It can be slightly salty, depending on the ingredients used.
Keep them in tins or an airtight container. Wait until they're completely dried. If storing them in two or more layers, put wax paper between them to prevent sticking.
They keep in the refrigerator for 3-4 weeks and in the freezer for 2-3 months. Always well covered or in airtight containers. Do not store at room temperature.
Ingredient Notes
- Peanut butter: use thicker commercial type; it has the right consistency. Natural or homemade peanut butter is usually less firm, and the buckeyes might not hold well.
- Chocolate: you need one that melts easily. I use melting or candy chocolate. But you can use chocolate bars or semisweet chocolate chips that you know melt well. They might have a less shiny finish.
- Powdered sugar: also called icing or confectioners' sugar, depending on where you are.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Nut butter: use almond butter interchangeably, as long as it's similar in texture and not all-natural, which tends to be more fluid. Cashew butter or tahini can also be used, but they tend to be more fluid (like natural peanut butter), so you might need more powdered sugar to hold their shape well.
- Crunchy buckeye balls: use crunchy peanut butter or add finely chopped peanuts to the dough.
- Chocolate: use milk chocolate or melted white chocolate if you like a sweeter candy.
- Flavorings: add ground cinnamon or almond extract to the peanut butter dough and the vanilla.
Steps to make homemade buckeyes
It's pretty simple to assemble these peanut butter balls.
No special equipment is needed. A large bowl, a spatula, a saucepan to melt the chocolate, a toothpick and a baking sheet with parchment paper.
Make sure you make space in the refrigerator for the cookie sheet.
- Use an electric mixer; it's easier than mixing by hand. Sift the dry ingredients for easier incorporation.
- The dough is soft but stiff without being dry.
- Make walnut-sized balls and refrigerate until firm enough to coat with chocolate.
- If using chocolate chips, melt them with the butter so it's more fluid.
If using candy or melting wafers, you don't need the butter.
- Insert a toothpick in each peanut butter ball and dip until coated a little above the halfway mark.
- Cool in the refrigerator on wax or parchment paper, chocolate side down, until dry enough to grab.
Vintage Kitchen Tip
Use chocolate that melts easily, such as good chocolate chips or melting wafers (also called candy chocolate). That way, the coating will be less messy and not too thick.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Peanut butter: use thicker commercial type, like Skippy creamy peanut butter. The balls might lack consistency if you use the more fluid all-natural ones.
- Butter: regular or non-dairy butter, both work for this recipe. I use unsalted and add salt, but you can use salted butter.
- How to store buckeyes: keep them in tins or airtight containers for several weeks in the refrigerator or a few months in the freezer (use a freezer-safe container or freezer bag). Storing them at room temperature is not recommended.
Related recipes you might like:
Easy Buckeye Candy
Ingredients
For the peanut butter balls:
- 1 ¼ cup creamy peanut butter
- 5 tablespoons unsalted butter, softened
- ¾ teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 cups powdered sugar
For the chocolate coating:
- 1 cup semi-sweet chocolate chips or melting chocolate wafers
- ½ tablespoon butter
Instructions
- Beat 1 ¼ cup creamy peanut butter, 5 tablespoons unsalted butter, ¾ teaspoon vanilla extract and ⅛ teaspoon salt in a medium mixing bowl until creamy. Use an electric mixer.
- Add 3 cups powdered sugar slowly and continue mixing until it's all well integrated.
- Scoop tablespoons of dough and shape them into balls with your hands.
- Place them on a parchment-lined baking sheet and freeze for 20-30 minutes.
- Melt 1 cup semi-sweet chocolate chips or melting chocolate wafers with ½ tablespoon butter in the microwave or a double boiler over low heat. See notes below.
- Carefully insert a toothpick or small wooden skewers into the chilled peanut butter balls, and dip them into the melted chocolate mixture to coat a little above half of the ball. Let the excess chocolate drip.
- Transfer each ball to the cookie sheet, chocolate side down, and to the fridge to set. Repeat with the remaining peanut butter balls until they're all coated in chocolate.
- Chill in the fridge for about 1 hour, or until the chocolate sets. Remove the toothpicks before serving.
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