To me, nothing screams the holidays are here more than buckeye candy! This peanut butter and chocolate confection is a Christmastime staple at my house and so easy to make, too! I’ve yet to meet anyone who doesn’t love these candies, and I get asked for the recipe all the time, so here it is!
Buckeye Candy Recipe
Made with just 7 ingredients, this buckeye candy recipe couldn’t be easier. I simply mixed peanut butter, butter, powdered sugar, vanilla, and salt to create the candies. Melted chocolate chips and a bit of butter help create that shiny chocolate coating. My secret ingredient is just a touch of espresso powder, which enhances the chocolate flavor without imparting a coffee taste. Espresso powder is great to have on hand for any chocolate recipe to pump up the volume!
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How to Store
Store leftover buckeye candy in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. Let thaw at room temperature before enjoying.
Tips for Success
- Use a handheld or stand mixer to combine the peanut butter ball ingredients. You want to make sure the mixture is smooth.
- Grease your hands before rolling the peanut butter mixture into balls.
- You can keep the peanut butter balls in the freezer for 15-30 minutes to allow them to get cold, making it easier for the chocolate to stick to them.
- Be sure to use a fork when dipping your peanut butter balls in the chocolate so that you can leave room for the top to remain open!
Buckeye Candy Recipe
Ingredients
Peanut Butter Confection:
- 4½ cups powdered sugar
- 2 cups creamy peanut butter
- 1 ⅔ cups unsalted butter room temperature (3 sticks + 3 tablespoons)
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
Chocolate Coating:
- 4½ cups chocolate chips
- 2 tablespoons unsalted butter
- 1½ teaspoons espresso powder
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- Hand Mixer (optional)
Instructions
- Add all of the ingredients for the peanut butter confection to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 3 minutes. At this point, you can either go ahead and roll the peanut butter into 2-tablespoon-sized balls and dip, or you can roll the peanut butter balls and place them into the freezer to freeze for ease of dipping.4½ cups powdered sugar, 2 cups creamy peanut butter, 1 ⅔ cups unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
- To make the chocolate coating, place the chocolate chips and butter into a large heat proof bowl. Heat them in the microwave in 30 second increments, stirring between, until melted. This will take about 2 minutes. Once completely melted and smooth, stir in the espresso powder.4½ cups chocolate chips, 2 tablespoons unsalted butter, 1½ teaspoons espresso powder
- To dip, if you have chosen to dip the peanut butter balls at room temp, use a fork to lower the ball into the chocolate just until only the top of the ball is visible. Pull the ball out and let any excess chocolate drip off before placing onto a parchment lined baking sheet. Let set until hardened. You can place them into the fridge to chill.
- If you have chosen to freeze the balls before dipping, press a toothpick halfway into the top of each ball. Hold the toothpick and lower the ball into the chocolate until only about a penny sized circle of peanut butter is visible on top. Pull the ball out of the chocolate and let any excess chocolate drip off before placing onto a parchment lined baking sheet. To remove the toothpicks, simply twist the toothpick between your thumb and index finger and it will pull right out. Use a warm finger to smooth the hole out on top.
Notes
How to Make Buckeye Candy Step-by-Step
Mix the Peanut Butter: Add 4½ cups of powdered sugar, 2 cups of creamy peanut butter, 1⅔ cups of unsalted butter, 1 teaspoon of pure vanilla extract, and ½ teaspoon of kosher salt to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 3 minutes. At this point, you can either go ahead and roll the peanut butter into 2-tablespoon-sized balls and dip, or you can roll the peanut butter balls and place them into the freezer to freeze for ease of dipping.
Melt the Chocolate: Place 4½ cups of chocolate chips and 2 tablespoons of unsalted butter into a large heat-proof bowl. Heat them in the microwave in 30-second increments, stirring between, until melted. This will take about 2 minutes. Once completely melted and smooth, stir in 1½ teaspoons of espresso powder.
Dip the Buckeyes: To dip, if you have chosen to dip the peanut butter balls at room temp, use a fork to lower the ball into the chocolate just until only the top of the ball is visible. Pull the ball out and let any excess chocolate drip off before placing it onto a parchment-lined baking sheet. Let set until hardened. You can place them into the fridge to chill.
Dip Frozen Buckeyes: If you have chosen to freeze the balls before dipping, press a toothpick halfway into the top of each ball. Hold the toothpick and lower the ball into the chocolate until only about a penny-sized circle of peanut butter is visible on top. Pull the ball out of the chocolate and let any excess chocolate drip off before placing onto a parchment-lined baking sheet. To remove the toothpicks, simply twist the toothpick between your thumb and index finger and it will pull right out. Use a warm finger to smooth the hole out on top.
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