Description
This classic Buckeye Candy recipe features a creamy peanut butter center coated in rich, smooth chocolate. Perfectly sweet and nutty, these bite-sized treats capture the nostalgic flavor of Ohio’s signature candy. Easy to make and ideal for holiday gatherings or anytime you crave a luscious peanut butter and chocolate combo.
Ingredients
Scale
Peanut Butter Center
- 3/4 cup creamy peanut butter (such as Skippy)
- 4 tablespoons unsalted butter, softened
- 1 1/4 cups powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Coating
- 1 cup chocolate chips (semi-sweet, milk, or dark)
- 2 teaspoons coconut oil
Instructions
- Preparing Peanut Butter Center: In a large bowl, use electric hand mixers to beat together the creamy peanut butter, softened butter, powdered sugar, salt, and vanilla extract until the mixture is completely smooth and well combined.
- Shape & Chill: Using a teaspoon cookie scoop, portion the peanut butter mixture into small balls. Place them on a parchment paper-lined baking sheet and freeze for 20 minutes to firm up.
- Melt Chocolate: In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20-second intervals, stirring well after each, until the chocolate is fully melted and smooth. Be careful not to overheat.
- Dip Buckeyes: Remove peanut butter balls from the freezer. Insert a toothpick into the top of each ball, then dip them into the melted chocolate, leaving a small circle at the top exposed for the signature buckeye look. Place dipped candies back on the parchment-lined tray, smoothing any toothpick marks with your fingertip if desired.
- Set & Serve: Allow the chocolate coating to harden completely at room temperature, or refrigerate the buckeyes to speed up the setting. Once firm, remove toothpicks and serve.
Notes
- For a smoother texture, ensure the butter is fully softened before mixing.
- Use powdered sugar without lumps to avoid gritty texture.
- You can use any type of chocolate chips based on your taste preference – semi-sweet, milk, or dark chocolate all work well.
- Refrigeration helps the chocolate coating firm up faster but allow them to come to room temperature before serving for best flavor.
