Buckeyes Candy Recipe

5 from 4 votes

Buckeyes are an easy, no-bake classic confection that tastes better than Reese’s and look like dipped truffles. This simple recipe makes a delicious chocolate coated candy dressed as Ohio’s official tree nut.

Prep Time30

Chill Time1 20

Total Time1 50

Course: Dessert

Cuisine: American

Servings: Buckeye Candies

Calories: 148kcal

Author: Jennifer Fishkind

Ingredients

½ cup creamy peanut butter
4 ounce (½ 8-ounce package) cream cheese softened
½ tsp vanilla
½ tsp salt
2 cups powdered sugar
1½ cups dark chocolate chips
1 tbsp vegetable oil

Instructions

Use a stand or hand mixer to blend together the peanut butter, cream cheese, vanilla and salt in a medium sized mixing bowl until fully combined and fluffy, about 3-5 minutes.
Gradually beat in the powdered sugar, using a spatula to scrape down the sides of the bowl as needed. You should have a light, tan, soft dough.
Cover a baking sheet with parchment paper.
Form 1 inch balls out of the dough and place them on the cookie sheet. The dough will be slightly soft but it should hold its shape once formed.
Place a toothpick in the top of each ball and place them in the freezer for 20 minutes.
When you are ready to coat the Buckeyes, prepare a second baking sheet by lining it with parchment paper.
Melt the chocolate chips and oil together in a shallow bowl in the microwave. Microwave in 20 second increments, stirring between each cooking time, until completely melted. It should take 1-2 minutes to melt all of the chips.
Remove about 6 Buckeyes from the freezer and place them on the prepared baking sheet. Dip them, one by one, in the melted chocolate, using the toothpick.
Give them a little swirl in the chocolate to cover all but a small circle of the filling, allow the excess to drip off and then place them back on the baking sheet.
Remove another 6 Buckeyes from the freezer and repeat steps 8 and 9. Continue until all Buckeyes have been dipped in chocolate.
Remove the toothpicks from the tops of the Buckeyes and smooth over the hole using a toothpick, an offset spatula or your finger.
Return the Buckeyes to the freezer until set, up to 1 hour, and then place in a covered container in the refrigerator until ready to serve.
Buckeyes can be served straight from the refrigerator or at room temperature.

Notes

Storage:

To Store: These Buckeyes keep best when they are chilled. If stored in an airtight container they will last in the refrigerator for 2 weeks.
To Freeze: You can keep these Buckeyes in the freezer for up to 2 months and simply place them in the refrigerator overnight before serving.

Tips:

It is important to scrape the bowl down after adding the powdered sugar, otherwise the top will be super firm but the bottom of the bowl will be super soft.
Vegetable oil or coconut oil helps thin the chocolate so it’s easier to dip your Buckeyes, but you can use shortening if that’s what you have on hand.
For best results use a smooth, salted peanut butter for your Buckeyes. If you’re using a natural peanut butter without stabilizers make sure to mix it really well after opening the jar. The oil heavy top of the jar will make very runny Buckeyes.

Nutrition