December 7, 2022

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The Food Universe

Buckeyes

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Easy to make and even easier to eat, buckeyes are peanut butter bonbons dipped in dark chocolate.

Buckeyes, or buckeye candies, are peanut butter bonbons dipped in chocolate that resemble the nut of the Ohio state tree, the buckeye. According to folklore, the nut resembles the eye of a deer, and if you carry one in your pocket, it will bring you good luck. (If you carry one of these bonbons in your pocket, however, you will just end up with a messy pocket!) Buckeyes are a no-bake treat that taste almost identical to Reese’s peanut butter cups. They are easy to make, and even those who are artistically-challenged can make them look professional. Buckeyes are also fun to make with young kids, as the peanut butter filling has the consistency of play dough. They can even be made spooky-cute for Halloween — just add googly candy eyes and drizzle chocolate over top to make buckeye mummies.

What You’ll Need To Make Buckeyes

buckeyes ingredients

For best results, do not use natural peanut butter; it doesn’t contain stabilizers and is prone to separating. I like Skippy Natural Creamy peanut butter, which isn’t truly natural peanut butter; it is called “natural” because it is made with palm oil rather than hydrogenated vegetable oils.

Step-by-Step Instructions

Line a baking sheet with parchment paper. In the bowl of an electric mixer, combine the peanut butter and butter.

peanut butter and butter in bowl

Beat until evenly combined.

whisking peanut butter and butter

Add the confectioners’ sugar, vanilla, and salt.

adding confectioners sugar to peanut butter mixture

Beat until well-combined — the mixture will seem dry and crumbly, and you should be able to knead it like play dough.

crumbly buckeye batter

Scoop 2-teaspoonful mounds of dough, roll into balls, and arrange on the prepared baking sheet. Cover and refrigerate until firm, 30 minutes or overnight.

rolling the peanut balls for buckeyes

In a medium microwave-safe bowl, combine the chocolate and oil. (Buckeyes need to be stored in the refrigerator, which can dull the finish of the chocolate coating. Adding a bit of vegetable oil to the melted chocolate keeps the chocolate nice and shiny once chilled.)

chocolate and oil in bowlMicrowave in 30-second increments, stirring in between, until the mixture is about 75% melted, then remove from the microwave and stir until completely melted and smooth. The residual heat in the bowl should be enough to melt the chocolate completely, but if not, place the bowl back in the microwave and heat for 10 seconds or so, then stir again (it’s very important not to overheat chocolate, or it will seize up). (Alternatively, if you don’t have a microwave, combine the butter and chocolate in a heat-proof bowl and set over a pan of simmering water. Stir occasionally until melted.)

melted chocolate

Transfer the melted chocolate to a smaller bowl so that the chocolate is deeper; this makes it much easier to dip.
Stick a toothpick into the top center of each peanut butter ball. Dip the balls into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet.

dipping buckeyes in melted chocolate

Repeat with the remaining peanut butter balls and chocolate. Chill the buckeyes until firm, about 30 minutes. Remove the toothpicks and smooth out the hole with your pinky finger.

chilled buckeyes

Serve the buckeyes at room temperature or chilled. The buckeyes will keep in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 3 months; defrost in the refrigerator before serving.

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Buckeyes

Easy to make and even easier to eat, buckeyes are peanut butter bonbons dipped in dark chocolate.

Ingredients

  • 1 cup creamy peanut butter, such as Skippy Natural Creamy (do not use natural peanut butter)
  • 6 tablespoons unsalted butter, softened
  • 2¼ cups confectioners’ sugar
  • ½ teaspoon vanilla extract
  • Heaping ¼ teaspoon salt
  • 8 oz semisweet chocolate, chopped or broken into small pieces
  • 1 teaspoon vegetable oil

Instructions

  1. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, beat together the peanut butter and butter until evenly combined. Add the confectioners’ sugar, vanilla, and salt and beat until well-combined — the mixture will seem dry and crumbly, and you should be able to knead it like play dough. Scoop 2-teaspoonful mounds of dough, roll into balls, and arrange on the prepared baking sheet. Cover and refrigerate until firm, 30 minutes or overnight.
  3. In a medium microwave-safe bowl, combine the chocolate and oil. Microwave in 30-second increments, stirring in between, until the mixture is about 75% melted, then remove from the microwave and stir until completely melted and smooth. The residual heat in the bowl should be enough to melt the chocolate completely, but if not, place the bowl back in the microwave and heat for 10 seconds or so, then stir again (it’s very important not to overheat chocolate, or it will seize up). (Alternatively, if you don’t have a microwave, combine the oil and chocolate in a heat-proof bowl and set over a pan of simmering water. Stir occasionally until melted.) Transfer the melted chocolate to a smaller bowl so that the chocolate is deeper; this makes it much easier to dip.
  4. Stick a toothpick into the top center of each peanut butter ball. Dip the balls into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate. Chill the buckeyes until firm, about 30 minutes. Remove the toothpicks and smooth out the hole with your pinky finger. Serve the buckeyes at room temperature or chilled.
  5. Make-Ahead/Freezer-Friendly Instructions: The buckeyes will keep in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 3 months; defrost in the refrigerator before serving.

Nutrition Information

Powered by Edamam

  • Per serving (30 servings)
  • Serving size: 1 buckeye
  • Calories: 144
  • Fat: 9 g
  • Saturated fat: 4 g
  • Carbohydrates: 16 g
  • Sugar: 14 g
  • Fiber: 1 g
  • Protein: 2 g
  • Sodium: 22 mg
  • Cholesterol: 6 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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