Buckeyes- Creamy peanut butter candies dunked in smooth chocolate. A quick shortcut makes these classic treats easy, but, just as delicious!
Buckeyes: Peanut butter balls that are partially dipped in chocolate. They closely resemble a nut from the Ohio buckeye tree. Thank you Wikipedia. 🙂
There are several recipes online for classic buckeyes. However, this one takes a bit of a shortcut. Don’t worry, they are still delicious and really addicting. You will not be able to eat just one!
- Peanut butter baking chips
- Vanilla frosting
- Chocolate candy melts
Peanut Butter Baking Chips: You can find these in the same section as chocolate chips in your grocery store. If not, check out the recipe card for the brand I like.
Vanilla Frosting: Grab a can of your favorite store bought vanilla frosting. Stick with vanilla and make sure it’s 16 oz in size. But otherwise, any brand will work.
Chocolate Candy Melts: I like to use Wilton candy melts for these (see recipe card). I can usually find these at Walmart in the same aisle as their wedding cake decorations. If you can’t locate them, regular melting chocolate, such as Ghirardelli, from the baking section of your grocery store, will also work.
Can I Use Chocolate Chips? Yes, in a pinch. However, a smooth chocolate that easily melts will work better.
How to Make Buckeyes:
- First, line a large flat rimmed baking sheet with parchment paper.
- Next, in a saucepan over low heat, melt the peanut butter baking chips. While melting, stir constantly to prevent burning. If desired, you can microwave them. Be sure to do this in 30 second intervals and again, stir each time, to prevent burning.
- Remove from the heat and stir in the vanilla frosting. Mix until fully combined and smooth.
- Let your mixture sit for 20-30 minutes. It’s hot! You want it to be cooled enough to handle.
- Once ready, roll a piece of batter into a 1 inch ball and place it on your prepared baking sheet. Continue until all the dough is gone.
- Refrigerate the peanut butter balls for about 15 minutes. In the meantime, melt your chocolate.
- In a saucepan over medium heat, melt chocolate until smooth. Again, you can do this in your microwave. Just be sure to cook in 30 second intervals.
- Pierce a peanut butter ball with a toothpick. Then, dip in the melted chocolate. Do not coat the entire thing. Leave a portion at the top of the exposed. Continue with remaining peanut butter balls.
- Place them in the refrigerator to set. This could take anywhere from 15-30 minutes, depending on your weather.
- Keep any leftovers in the refrigerator. If it is really hot/humid in your area, you can even store them in the freezer.
When do I remove the toothpicks? I used a separate toothpick for each peanut butter ball. After dipping them in chocolate, I left the toothpick inserted until the chocolate set. Then, removed the toothpicks before serving. This is completely up to you and what works best. If you wish to use just one toothpick for all the peanut butter balls, that will work too. If you are worried about the tiny hole left in the candy from the toothpick, don’t worry. You can easily remove it by smoothing the hole with your finger.
More Candies to Try:
- Cream Cheese Candies
- Cracker Toffee
- Peanut Butter Cups
- Three Ingredient Chocolate Bites- No Refined Sugar
- White Chocolate Dulce de Leche Swirled Fudge
- 16 oz vanilla frosting
- 10 oz peanut butter baking chips
- 12 oz light cocoa candy melts
- Line a large flat rimmed baking sheet with parchment paper.
- In a saucepan, melt peanut butter baking chips over low heat. Stir constantly until chips are fully melted and smooth. Remove from heat and stir in frosting. Mix until fully combined and smooth.
- Let mixture cool for 20-30 minutes or until cool enough to handle.
- Once ready, roll a piece of dough into approx 1 inch size ball and place on prepared baking sheet. Continue with remaining dough.
- Place in freezer for 15 minutes. In the meantime, melt chocolate.
- In a saucepan over low heat, melt chocolate until smooth. Pierce a peanut butter ball with a toothpick. Then, dip into chocolate. You don't have to coat the entire thing. Leave a space at the top to show exposed peanut butter. Place on prepared baking sheet.
- Continue with remaining peanut butter balls.
- Refrigerate until set. Keep leftovers in a covered container in refrigerator.
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Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 65mgCarbohydrates: 17gFiber: 2gSugar: 9gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate