This no-bake candy consists of creamy peanut butter balls coated with chocolate. It has only 6 ingredients, is easy to assemble, keeps well, and is naturally gluten-free. It's great for gift-giving, taking to potlucks, picnics, or just because you crave the awesome combination of peanut butter and chocolate.
The combination of peanut butter and chocolate is fantastic, and this easy buckeyes candy recipe is one you must make if you're a fan.
It's simple, uses few ingredients, and can be planned as they keep well.
About this recipe
- No-bake: few ingredients and a chocolate coating. That's all there is to this recipe.
- Crowd-pleaser: few combinations of flavors are as popular as peanut butter and chocolate. Take these buckeyes to potlucks, picnics, holiday parties, barbecues, and tailgating. It never fails.
- 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.
Ingredients
- Peanut butter: use thicker commercial type, like Skippy creamy peanut butter.
- Chocolate: you need one that melts easily. I use melting chocolate like Ghirardelli melting wafers or Callebaut chocolate callets. You can use semisweet chocolate chips that you know melt well. I love Ghirardelli premium baking chocolate chips and Nestle toll house semisweet chips.
- Unsalted butter.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
- Powdered sugar: also called confectioners or icing sugar, can easily buy it online. Domino powdered sugar is a very popular one.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
See the recipe card at the end of this post for quantities.
How to make buckeye candy
It's so easy!
These peanut butter balls come together in a few minutes, and all the equipment needed is a large bowl, a spatula, and a saucepan to melt the chocolate.
Make sure you make space in the refrigerator for the cookie sheet.
Beat peanut butter, butter, and vanilla until very smooth.
Add dry ingredients (powdered sugar and salt) and beat until incorporated.
The dough is soft but stiff without being dry.
Make balls and refrigerate until firm enough to coat with chocolate.
Chocolate coating
Melt chocolate and butter in a saucepan on a double boiler over low heat or in the microwave directly in a glass bowl.
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. That way, the coating will not be too thick.
Variations
- Nut butter: you can 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 you might need more powdered sugar for them to hold their shape well.
- Chocolate: use different coatings, like milk chocolate or white chocolate, if you like a sweeter candy.
- Flavorings: add ground cinnamon or almond extract to the peanut butter dough and the vanilla.
Frequently asked questions
It's sweet and somewhat grainy, similar to peanut butter cups. Or chocolate-covered old-fashioned fudge. It can be slightly salty depending on the ingredients.
It's said to resemble the eye of a buck (male deer). It originated in Ohio, known as the Buckeye State.
They keep for 3-4 weeks in the refrigerator and for 2-3 months in the freezer. Always well covered or in airtight containers. Do not store at room temperature.
Keep them in tins or an airtight container. If storing them in two or more layers, put wax paper between them.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, 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.
- Chocolate: you need one that melts easily. I use melting chocolate like Ghirardelli melting wafers or Callebaut chocolate callets. You can use semisweet chocolate chips that you know melt well. I love Ghirardelli premium baking chocolate chips and Nestle toll house semisweet chips.
- Storing: keep them in tins or airtight containers for several weeks in the refrigerator or a few months in the freezer. Storing them at room temperature is not recommended.
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Easy Buckeye Candy
This no-bake candy consists of creamy peanut butter balls coated with chocolate. It has only 6 ingredients, is easy to assemble, keeps well, and is naturally gluten-free. It's great for gift-giving, taking to potlucks, picnics, or just because you crave the awesome combination of peanut butter and chocolate.
- Total Time: 1 hour 30 minutes
- Yield: 30 buckeyes 1x
Ingredients
For the peanut butter balls:
- 1 ¼ cup creamy peanut butter
- 5 tablespoons (70g) 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 peanut butter, butter, vanilla, and salt in a medium mixing bowl. Use an electric mixer, mix on high until well creamed.
- Add powdered sugar slowly while continuing to mix until it’s all well integrated.
- Scoop out 1 tablespoons portions of dough and shape into balls with your hands.
- Place them on a parchment-lined baking or cookie sheet and chill in the freezer for 20-30 minutes.
- Meanwhile, melt chocolate chips or wafer with butter in the microwave or in a double boiler over low heat.
- Transfer to a small bowl for dipping.
- Carefully insert a toothpick into each ball, then dip them into the 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 until all of the peanut butter balls are coated.
- Chill in the fridge for about 60 minutes, or until the chocolate sets.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, 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.
- Chocolate: you need one that melts easily. I use melting chocolate like Ghirardelli melting wafers or Callebaut chocolate callets. You can use semisweet chocolate chips that you know melt well. I love Ghirardelli premium baking chocolate chips and Nestle toll house semisweet chips.
- Storing: keep them in tins or airtight containers for several weeks in the refrigerator or a few months in the freezer. Storing them at room temperature is not recommended.
- Prep Time: 30 minutes
- Refrigeration time: 60 minutes
- Category: Candy - Sweets
- Method: Mixing
- Cuisine: American
Keywords: buckeyes candy
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