What do buckeyes taste like?

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.

How long can you keep them?

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.

How do you store buckeyes?

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.

Easy Buckeye Candy Recipe (peanut butter chocolate)

Ingredients

Units

For the peanut butter balls:

1 1/4 cup creamy peanut butter
5 tablespoons (70g) unsalted butter, softened
3/4 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar

For the chocolate coating:

1 cup semi-sweet chocolate chips or melting chocolate wafers
1/2 tablespoon butter

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Instructions

Beat peanut butter, butter, vanilla, and salt in a medium mixing bowl until creamy. Use an electric mixer.
Add the 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 chocolate wafers or chips with the butter in the microwave or in 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.

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.

Author: Paula Montenegro
Prep Time: 30 minutes
Refrigeration time: 60 minutes
Category: Candy - Sweets
Method: Mixing
Cuisine: American