This Buckeye recipe is the easiest candy since it does not require a candy thermometer or special equipment. Instead, they are sweet peanut butter balls dipped in dark chocolate for a decadent treat.
Easy Buckeye Recipe
What could be better than an easy candy recipe? No candy thermometer is necessary for this recipe.
Since everyone loves chocolate peanut butter cups, these peanut butter and chocolate candies will delight even the most discerning palate.
Another one of my favorite peanut butter recipes is peanut butter cookies.
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How to Make Buckeye Balls
You probably have most of the ingredients for this recipe in your pantry.
Buckeye Candy Ingredients
- 1 1/2 cups creamy peanut butter
- 1/2 cup butter (room temperature)
- One teaspoon vanilla extract
- 4 cups sifted confectioners’ sugar
- 6 ounces dark chocolate melting wafers
- Two tablespoons coconut oil
Tools and Equipment
Sift Confectioners’ Sugar
After gathering your ingredient and cooking equipment, you are ready to sift the confectioners’ sugar. You do not want to omit this step. I use a simple sifter, place it over a bowl, and measure 4 cups of confectioners’ sugar to be sifted. Once it is sifted, I measure out 4 cups of sifted confectioners’ sugar and set it aside.
Peanut Butter Mixture
The easy peasy way to mix the Buckeye recipe is to use a stand mixer. However, it can be mixed with your hands.
Start by adding 1 1/2 cups of creamy peanut butter to a large bowl (mixer bowl).
What is the best peanut butter for Buckeye balls?
It is best to use peanut butter that does not need to be stirred. For example, you can use crunchy peanut butter instead of creamy.
Add softened butter to a large mixer bowl and combine peanut butter and butter at medium speed.
Note: You can combine with your hands instead of a mixer.
I like to use salted butter since the salt enhances the flavors. However, unsalted butter can be used instead.
Buckeye Balls Recipe
- 1½ Creamy Peanut Butter (or crunchy peanut butter)
- ½ Butter Softened
- 1 teaspoon vanilla extract
- 4 cups Confectioner's sugar sifted
- 6 oz Dark Chocolate wafers (or chocolate chips)
- 1 Tablespoon Coconut oil (or shortening)
- Line 2 baking sheet pans with parchment paper
- Sift confectioner's sugar (do not omit this step)
- In a large mixer bowl, add peanut butter, vanilla extract, and softened butter and cream together.
- Slowly add confectioner's sugar mixing well between each addition.
- Use a cookie scoop to measure out the peanut butter mixture and roll it into a ball.
- Place balls 2 inches apart on parchment-lined baking sheet pans
- Transfer baking sheet with peanut butter balls to the refrigerator for 20 minutes
- Place a few cups of water in the bottom of the double boiler pan. Place the double boiler pan over medium-low heat, bring the water temperature to a simmer.
- Place the top of the double boiler over the simmering water and add chocolate wafers and coconut oil.
- Pour melted chocolate into a cup.
- Place a toothpick in the center of each peanut butter ball and dip into the melted chocolate. Leave a little of the peanut butter uncovered to form the Buckeye's signature look.
- Place the chocolate-dipped peanut butter balls on the parchment paper.
- Use a small spatula to fill the holes left by the toothpick.
- Return the Buckeye balls to the refrigerator.
The mixture is ready when it pulls away from the bowl’s sides and forms a “clay” type of dough.
Forming the Buckeye Balls
Line 2 half cookie sheet pans with parchment paper.
The easiest way to get uniform-sized Buckeye balls is to use a cookie scoop to measure them.
Note: If your scoop is too large, you can cut the ball in half.
Using clean hands, roll the peanut butter mixture into a smooth ball.
Please balls onto a lined cookie sheet about 2 inches apart. Once the pan is full, chill it in the refrigerator for 20 minutes to cool.
Note: You might find it easier to place toothpicks in every ball before refrigerating.
Melting the Dipping Chocolate
I like to use a double boiler to ensure the chocolate melts at a low temperature.
Place a few cups of water in the bottom of the double boiler pan. Over medium-low heat, bring the water temperature to a simmer.
Note: I used Ghirardelli Dark Chocolate melting wafers; however, you can use semi-sweet chocolate for a sweeter result. I do not recommend using milk chocolate.
If you use chocolate chips, add 2 tablespoons of paraffin wax and omit the coconut oil.
Place the top of the double boiler over the simmering water and add chocolate wafers.
I like to add coconut oil to thin the chocolate for dipping. I used only 1 tablespoon for this recipe. However, you can use up to 2 tablespoons.
Some people do want those chocolate rings at the bottom of the candy. Since I am a chocoholic, I think those are beautiful rings of chocolate deliciousness.
If you want to avoid the chocolate rings, add 2 tablespoons of coconut oil to your chocolate.
Covering the Peanut Butter Balls
Carefully pour the melted chocolate into a coffee cup.
Only remove one pan of peanut butter balls at a time from the refrigerator.
Place a toothpick in each peanut butter ball’s center, then dip the ball into the chocolate. Cover the peanut butter balls with melted chocolate and leave the tops uncovered to achieve Buckeye’s signature look.
Place the chocolate-covered balls on the cookie sheet.
The easiest way to remove the dipping toothpick is to hold another toothpick next to it pull it straight up.
How do I store Buckeye Balls?
After the chocolate hardens, the candies can be stored in gift tins or plastic tubs with lids with parchment paper between layers. I like to store buckeye balls in the refrigerator.
You Might Also Enjoy These Recipes
Another peanut butter and chocolate treat are classic Peanut Blossom Cookies.
Super easy saltine toffee is another must-have on my Christmas cookie list.
More Peanut Butter Recipes you Might Enjoy:
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