This no bake buckeye candy recipe is a staple in my kitchen every Christmas! Made with a rich peanut butter filling and dipped in melted chocolate, these buckeye balls look just like the nut from the Ohio buckeye tree (which is how they got their name). This classic chocolate-coated treat is one of the easiest sweets to whip up!
Buckeye Peanut Butter Balls
I’ve been making these buckeye peanut butter balls for over a decade, and they’re always the first thing to disappear from our dessert table. They come together with just 7 ingredients and no oven required. The filling is a simple mix of creamy peanut butter, softened butter, powdered sugar, vanilla, and salt. I dip each candy in smooth melted chocolate, leaving just the tops exposed for that signature “buckeye” look.
What sets my version apart? A small spoonful of espresso powder in the chocolate. It won’t taste like coffee, but it deepens the chocolate flavor and balances the sweetness. It’s one of my favorite tricks for making these buckeyes really pop!
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Chill for Easier Dipping
If your peanut butter mixture feels too soft to roll into balls, pop it in the fridge for 20-30 minutes. Chilling firms it up just enough to shape easily without sticking to your hands or losing its shape when dipping in chocolate.
Buckeye Candy Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer or Stand Mixer
- 2-Tablespoon Cookie Portion Scoop (optional)
- Baking Sheet
Ingredients
For the Peanut Butter Centers
- 4½ cups powdered sugar
- 2 cups creamy peanut butter *
- 1⅔ cups unsalted butter room temperature (3 sticks + 3 tablespoons)
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
For the Chocolate Coating
- 4½ cups chocolate chips **
- 2 tablespoons unsalted butter
- 1½ teaspoons espresso powder optional
Instructions
- Add all of the ingredients for the peanut butter centers to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 3 minutes.4½ cups powdered sugar, 2 cups creamy peanut butter, 1⅔ cups unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
- 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.
- 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.4½ cups chocolate chips, 2 tablespoons unsalted butter
- Once completely melted and smooth, stir in the espresso powder.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. If you have chosen to freeze the balls before dipping, press a toothpick halfway into the top of each ball and do the same.
- 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.
- 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
- Use a handheld or stand mixer to combine the peanut butter ball ingredients. You want to make sure the mixture is smooth.
- I like to use a cookie scoop to portion the peanut butter mixture evenly.
- Grease your hands before rolling the peanut butter mixture into balls.
- I find 2 tablespoons to be the perfect size for snacking, but you can make them larger or smaller if you prefer.
- 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.
- Stir a teaspoon of coconut oil or shortening into the chocolate for extra smoothness and shine. It also helps the chocolate set faster without cracking.
- Be sure to use a fork or toothpick when dipping your peanut butter balls in the chocolate so that you can leave room for the top to remain open!
- Let excess chocolate drip off the fork over the bowl for a clean finish, and tap the fork gently on the side of the bowl to prevent pools at the base.
- You can lightly warm a butter knife or fingertip to smooth the hole left from the toothpick for a polished look.
- Serve chilled or at room temperature. Buckeyes are less likely to sweat if served straight from the fridge.
How to Store and Freeze
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.
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