Buckeyes
I remember the first time I dipped one of these — the peanut butter center was so silky it almost disappeared into the chocolate. Buckeyes are small, peanut-butter-filled candies partially coated in chocolate so a little circle of peanut butter shows at the top, mimicking the Ohio State mascot’s nut. They’re perfect for holiday platters, game-day snack bowls, bake sales, or a quick no-bake treat when you want something nostalgic and easy.
Why you’ll love this dish
There’s a reason Buckeyes show up at every holiday cookie swap and tailgate. They’re fast, require no oven, are inexpensive to make in big batches, and kids love rolling the centers and watching the glossy chocolate set. Also, because they’re hand-held and rich, a small serving goes a long way — ideal for parties.
“The texture is unbeatable — creamy peanut butter center, thin crisp chocolate shell. I bring these to every holiday party now.” — a satisfied baker
These candies are especially handy when you need a crowd-pleaser on short notice (think last-minute hostess gift or a bowl on the TV room table during a game). They’re also a great make-ahead item: you can refrigerate or freeze them and pull them out as needed.
Step-by-step overview
Before you dive in, here’s the quick process so you know what to expect:
- Mix peanut butter, softened butter, and vanilla until smooth.
- Stir in powdered sugar until a pliable dough forms.
- Roll into balls, chill so they firm up.
- Melt chocolate with a bit of oil for sheen and smooth dipping.
- Dip chilled balls, leaving a small peanut-butter “eye” exposed.
- Chill until the chocolate sets.
This recipe is straightforward and forgiving, so it’s great for beginner bakers or anyone who wants a fast sweet fix.
Gather these items
What you’ll need:
- 1 cup peanut butter (creamy; natural peanut butter can work but may need extra powdered sugar)
- 1/2 cup unsalted butter, softened (room temperature)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (confectioners’ sugar)
- 2 cups chocolate chips (semi‑sweet or milk chocolate)
- 2 tablespoons vegetable oil (or light corn syrup as an alternative for shine)
Notes/substitutions:
- For a lower-sugar center, try using 3 1/2 cups powdered sugar and add a little extra peanut butter until the texture is right. Expect a softer center.
- To make these vegan, swap the butter for vegan margarine and use dairy-free chocolate chips.
- Crunchy peanut butter will add texture but can make rolling a little trickier.
Step-by-step instructions
- In a large bowl, combine the peanut butter, softened butter, and vanilla. Beat until smooth and even.
- Gradually add the powdered sugar. Mix with a spoon or paddle until the mixture comes together into a stiff, rollable dough.
- Scoop and roll the mixture into small balls (about 1 inch). Place them on a baking sheet lined with parchment.
- Insert a toothpick straight into the top of each ball. Freeze the tray for 30 minutes so the centers firm up.
- In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 20–30 second bursts, stirring between intervals, until smooth. Alternatively, melt over a double boiler.
- Holding each frozen ball by the toothpick, dip it into the melted chocolate. Cover completely, then pull out and gently scrape the bottom on the bowl rim. Leave a tiny circle of peanut butter exposed at the top.
- Return the coated Buckeyes to the parchment-lined sheet. Remove the toothpicks and, if desired, use the tip of a knife to smooth the hole. Refrigerate until the chocolate hardens, about 15–30 minutes.
Tips in action: work with cold centers to get a thinner chocolate shell; if chocolate seizes or becomes grainy, warm it gently and stir in a small splash more oil.
Best ways to enjoy it
- Plate a dozen Buckeyes on a small dessert tray with red ribbon for a festive gift.
- Serve alongside coffee, espresso, or a milky hot chocolate — the bitterness of dark coffee balances the sweet and salty candy.
- Add to a holiday cookie assortment or a tailgate snack table with mini pretzels and salted nuts.
- For parties, arrange them on tiered platters or in mini cupcake liners so guests can pick them up cleanly.
How to store & freeze
- Refrigerator: Store in an airtight container in a single layer (or with parchment between layers) for up to 2 weeks.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator for a few hours before serving to prevent condensation on the chocolate.
- Food safety: Because these are no-bake but contain butter and peanut butter, keep them refrigerated if your ambient temperature is above 70°F (21°C) for extended periods.
Pro chef tips
- Chill the dough long enough. If the centers are too soft, the chocolate will sink in. A quick 30 minutes in the freezer usually does the trick.
- Use a cookie scoop for uniform balls. That gives a neat, consistent platter.
- Add oil sparingly to melted chocolate. Two tablespoons for 2 cups of chips creates a glossy, dip-friendly texture without thinning too much.
- Work quickly when dipping. If the chocolate cools and thickens, rewarm gently in short bursts.
- If you want a perfectly smooth finish, remove the toothpick and quickly press a small offset spatula where the hole is to smooth chocolate before it sets.
Creative twists
- Dark chocolate & sea salt: Use 70% dark chocolate and sprinkle a flake of sea salt on top before the shell sets.
- Peanut-butter cup style: Fully enrobe the ball and omit exposing the “eye” for a cleaner look, like a filled truffle.
- Nut swap: Substitute almond butter or cashew butter for a different flavor profile. Adjust powdered sugar to get a similar texture.
- Boozy version: Add 1–2 teaspoons of bourbon or rum to the peanut-butter mixture for an adult twist — reduce tiny amount of butter if too loose.
- Mini Buckeyes: Roll smaller, bite-sized balls for a more snackable version that stretches the yield.
Your questions answered
Q: How many Buckeyes does this recipe make?
A: Expect about 36–48 pieces depending on how large you roll the balls. Using a 1-tablespoon scoop yields roughly 36.
Q: Can I use natural peanut butter?
A: Yes, but natural peanut butter often contains more oil. You may need to add a bit more powdered sugar to reach a firm, rollable consistency.
Q: How do I stop the chocolate from cracking after it sets?
A: Thin chocolate shells are less likely to crack. Chill centers properly, use the little oil to smooth the chocolate, and avoid large temperature swings (don’t go from hot to freezing immediately).
Q: Are Buckeyes safe for people with nut allergies?
A: No. They contain peanuts and are not safe for those with peanut allergies. For allergy-friendly options, use seed butters (like sunflower seed butter) and ensure all ingredients are free from cross-contamination.
Q: Can I make these ahead for a party?
A: Absolutely. You can make them, freeze, and then thaw in the refrigerator the day of your event.
Conclusion
For a classic, no-bake confection that’s ideal for holidays, tailgates, and make-ahead gifting, this Buckeye recipe is hard to beat. If you’d like a slightly different approach or an alternate ingredient list, check out this popular variation at Easy Buckeye Recipe – Sugar Spun Run. Curious about the Ohio connection and game-day culture around these treats? Read more at the Ohio State | Official Athletics Website. For another tested home cook version and user reviews, see Buckeyes Recipe on Allrecipes.
Buckeyes
Ingredients
Method
- In a large bowl, combine the peanut butter, softened butter, and vanilla. Beat until smooth and even.
- Gradually add the powdered sugar. Mix with a spoon or paddle until the mixture comes together into a stiff, rollable dough.
- Scoop and roll the mixture into small balls (about 1 inch). Place them on a baking sheet lined with parchment.
- Insert a toothpick straight into the top of each ball. Freeze the tray for 30 minutes so the centers firm up.
- In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 20–30 second bursts, stirring between intervals, until smooth.
- Holding each frozen ball by the toothpick, dip it into the melted chocolate. Cover completely, then pull out and gently scrape the bottom on the bowl rim. Leave a tiny circle of peanut butter exposed at the top.
- Return the coated Buckeyes to the parchment-lined sheet. Remove the toothpicks and, if desired, use the tip of a knife to smooth the hole.
- Refrigerate until the chocolate hardens, about 15–30 minutes.
