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Loading...These chocolate-dipped peanut butter balls are Ohio's most beloved homemade candy, named for their resemblance to the buckeye nut. With a creamy peanut butter center and a glossy chocolate shell that leaves a peek of peanut butter on top, they're an irresistible no-bake treat perfect for holidays and gifting.
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Servings36
Yield36 buckeyes
Nutrition Facts
Per serving (estimated)
- 150 kcalCalories
- 10 gFat
- 4 gSaturated Fat
- 13 gCarbs
- 1 gFiber
- 11 gSugar
- 3 gProtein
- 55 mgSodium
- 80 mgPotassium
- 10 mgCalcium
- 0.5 mgIron
- 0 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the peanut butter centers
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 3 cups powdered sugar, sifted
For the chocolate coating
- 2 cups semi-sweet chocolate chips
- 2 tablespoons shortening or paraffin wax
Directions
- In a large mixing bowl, beat the creamy peanut butter, softened butter, vanilla extract, and salt together with an electric mixer until light and fluffy, about 2 minutes.
- Gradually add the sifted powdered sugar, mixing on low speed until a thick, smooth dough forms and no white streaks remain.
- Scoop the dough by rounded tablespoons and roll between your palms into 1-inch balls. Place on parchment-lined baking sheets and refrigerate for at least 30 minutes, or until firm.
- Melt the chocolate chips and shortening together in a double boiler over simmering water, stirring frequently until completely smooth. Alternatively, microwave in 20-second intervals, stirring between each burst.
- Insert a toothpick into the top of each chilled peanut butter ball and dip it into the melted chocolate, leaving a small circular patch of peanut butter exposed on top to mimic a real buckeye.
- Place each dipped ball back on the parchment paper and gently smooth over the toothpick hole with your fingertip. Repeat until all balls are coated.
- Refrigerate the buckeyes for 20-30 minutes until the chocolate shell is completely set and firm to the touch.
- Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Cook’s Notes
- Use a toothpick or dipping tool to hold each ball while dipping — this keeps your fingers clean and makes the exposed buckeye top easy to control.
- Paraffin wax (sold in the canning aisle) gives a glossier, snappier shell than shortening, but shortening is the easier everyday option.
- Chilling the peanut butter centers before dipping is essential — warm centers will melt the chocolate and cause it to slide off.
- For a thicker chocolate shell, let the first coat set in the fridge for 10 minutes, then dip a second time using the same toothpick method.
- Naturally gluten-free and make ahead friendly — these ship well when packed in tins with wax paper between layers.
