Buckeye Balls
Classic no-bake Ohio buckeye candy: creamy peanut butter centers dipped in chocolate. Perfect make-ahead treat for holidays, parties, or gifting.
Ingredients
- 1 1/2 cups creamy peanut butter about 380 g; not natural-style; brands like Jif or Skippy work well
- 1/2 cup unsalted butter 1 stick / 113 g, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt skip if peanut butter is very salty
- 3–3 1/2 cups powdered sugar 360–420 g; sifted; start with 3 cups and add more as needed
- 2 cups semi-sweet chocolate chips about 12 oz / 340 g; or chopped baking chocolate
- 1–2 tablespoons vegetable shortening or coconut oil to thin chocolate and help it set with a soft shine
- Flaky sea salt optional, for sprinkling on top
- Crushed peanuts optional, for rolling the bottoms
- Holiday sprinkles optional, for decorating
Instructions
- In a large mixing bowl, beat the peanut butter and softened butter together with a hand mixer on medium speed until completely smooth and creamy, about 1–2 minutes. You can mix by hand with a sturdy spatula if preferred.1 1/2 cups creamy peanut butter, 1/2 cup unsalted butter
- Beat in the vanilla extract and salt until well combined. If your peanut butter is already very salty, you can omit the added salt.1 teaspoon pure vanilla extract, 1/4 teaspoon fine salt
- Add 3 cups of powdered sugar, about 1 cup at a time, mixing on low after each addition. The mixture will change from glossy and sticky to a soft, moldable dough. If it still feels very sticky, add up to 1/2 cup more powdered sugar, a little at a time, until you can roll it into balls that hold their shape.3–3 1/2 cups powdered sugar
- Line a baking sheet with parchment or wax paper. Scoop about 1 tablespoon of dough per ball (a small cookie scoop works well) and roll between your palms to form smooth balls. Place them on the lined baking sheet; you should get around 36–40 balls.
- Refrigerate the tray for at least 30 minutes, or freeze for 15–20 minutes, until the balls are firm. The colder the balls, the easier they are to dip.
- Place the chocolate chips and 1 tablespoon of shortening or coconut oil in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until smooth and fully melted. If the chocolate seems too thick, stir in up to 1 more tablespoon of shortening or oil.2 cups semi-sweet chocolate chips, 1–2 tablespoons vegetable shortening or coconut oil
- Working with one peanut butter ball at a time, insert a toothpick into the top and dip about 3/4 of the ball into the melted chocolate, leaving a small circle of peanut butter showing at the top. Let the excess chocolate drip off, then place the ball back on the lined tray.
- If desired, gently press the toothpick hole closed with a fingertip for a smoother finish. Chill the tray in the refrigerator until the chocolate is fully set, about 20–30 minutes. Once set, transfer the buckeye balls to an airtight container.
- Before the chocolate fully sets, you can sprinkle flaky sea salt, add holiday sprinkles, or press the bottoms into crushed peanuts for extra flavor and texture.Flaky sea salt, Crushed peanuts, Holiday sprinkles
Notes
Storage: Store buckeye balls in an airtight container in the refrigerator for up to 2 weeks, layering with parchment if stacking. For longer storage, freeze on a baking sheet until solid, then transfer to a freezer-safe container or bag for 2–3 months. Thaw in the refrigerator to avoid condensation on the chocolate. For a softer bite, let them sit at room temperature 10–15 minutes before serving. Tips: If the dough is too soft to roll, add more powdered sugar or chill longer. If it cracks, knead in a teaspoon or two of peanut butter. Keep melted chocolate fluid by reheating briefly in the microwave as needed. Natural peanut butter can be used but will yield a softer, slightly oily center; compensate with extra powdered sugar.
Nutrition
Calories: 120kcal
Love this recipe?Follow us at @thenandnowspace for more