If I Could Only Make One Candy, This Would Be It (No Joke)
You ever make something for a family party and, before you’ve even set the tray down, someone’s sneaking one? That’s my track record with Buckeye Candy. I remember the first Christmas I brought these to Grandma’s—my cousin tried to hide four of them “for later,” but accidentally left a chocolate finger trail straight to his plate (rookie move). Anyway, Buckeyes are one of those candies nobody ever complains about getting more of. Perfect for gifting or just snacking relentlessly; honestly, the only problem is resisting the urge to eat the peanut butter mix right from the bowl. And hey, if you do, your secret’s safe with me.
Why My Family Goes Absolutely Nuts for These
Look, I make Buckeyes when I want to look like I put in actual effort but don’t really feel like firing up the oven. My family loses their minds for these—”peanut butter AND chocolate, are you kidding me?!” (That was an actual text from my brother.) Plus, these travel well, so they’re my go-to for potlucks. I will admit, the worst bit is when the chocolate decides not to cooperate and you end up with what I call “rustic” Buckeyes, but honestly, nobody’s ever complained about the chocolate being a little lumpy (bless them). If you’re peanut-butter-crazed like I am, you’ll understand.
Here’s What You’ll Need (With My Real-Life Tweaks)
- 1 and 1/2 cups creamy peanut butter (I swear by Jif, but any will do—even crunchy if you’re in a rebel mood)
- 1/2 cup unsalted butter, softened (if you forget to soften it—guilty!—just zap it for a few seconds in the microwave)
- 1 teaspoon vanilla extract (real is fancy, but the store-brand stuff? Totally fine)
- 3 to 3 and 1/2 cups powdered sugar (start with 3; sometimes I throw in a bit extra if it’s sticky—I eyeball this, honestly)
- 1 bag (about 2 cups) semisweet chocolate chips (I sometimes use milk chocolate if I’m feeling sweet, or a mix if I’ve got half-empty bags lying around)
- A tablespoon of shortening or coconut oil (optional, but it makes the chocolate glossier and, well, less like you melted a candy bar in your car)
This Is How I Make Them (Don’t Overthink It)
- In a biggish bowl, mix the peanut butter, butter, and vanilla until creamy. You can use a hand mixer or even just a big spoon—your call, although the hand mixer means less of an arm workout.
- Gradually add the powdered sugar. I tend to dump most of it in at once, but if you want to avoid the feared Sugar Dust Cloud, do it slow-ish. The mixture will get thick, and this is when I start wondering if I added enough. Pro tip: It should roll into balls without gluing itself to your palms.
- Pinch off pieces (I make mine about 1-inch wide, but my aunt always said the smaller, the better—fewer calories? I don’t know). Roll into balls and line them up on a baking sheet covered in parchment or just wax paper. If they look a little lopsided, just say they’re “rustic” and move along.
- This is the ‘take a break’ bit—pop the tray in the fridge for at least 30 minutes so they firm up. Or, if you’re low on time, even 10 minutes in the freezer helps. (I once forgot about them overnight—no harm done!)
- In a microwave-safe bowl, melt the chocolate chips with shortening in 20-30 second bursts. Stir every now and then; otherwise, the chocolate gets cranky and burns.
- Using a toothpick (or a skewer, or, in a pinch, a fork—done that), dip each ball into the chocolate, leaving the very top peeking out. That’s the “buckeye” look! If the chocolate pool gets low, just tip the bowl a bit—don’t get cute and try to microwave more chocolate on top or you’ll end up with sad, overcooked clumps. Trust me.
- Pop ‘em back on the tray, and once you’re done, use your finger (or a teeny bit of warm peanut butter) to smooth over the toothpick holes if you care. I usually don’t; nobody minds.
- Back into the fridge they go for another 15 minutes or until the chocolate feels set. This is where I usually eat one “just to check.”
Little Notes I’ve Picked Up—Mostly by Accident
- If your peanut butter mixture is too sticky, add more powdered sugar a spoonful at a time. Don’t go crazy or they end up too sweet (voice of experience here).
- The toothpick thing is iconic, but honestly, you can use a fork if all the toothpicks suddenly vanish into the void (which happens a lot around here). Still comes out tasty.
- One time I tried melting the chocolate on the stove—in theory, it’s more control. In practice, I spaced out and scorched the whole lot. Oops. Stick to the microwave unless you trust yourself more than me.
Variations For the Adventurous (and the Slightly Bored)
- Switch up the chocolate—white chocolate works okay, but it’s a bit sweeter. I made a batch with dark chocolate once and my dad said, “why is this trying to be sophisticated?” Not sure I’ll do that again.
- Mix in a little graham cracker crumb to the peanut butter mixture for more texture. Actually, I kind of liked this, but the kids complained!
- Mini pretzel topper on each buckeye after dipping—the salty-sweet combo is, as my friend says, “next level,” though purists might grumble.
Equipment? Don’t Sweat It
- Mixing bowl and a hand mixer (or just your arm and a sturdy spoon)
- Baking sheet with parchment (aluminum foil in a pinch, but it’s trickier to pry them off)
- Toothpicks, skewers, or (let’s be honest, I used chopsticks once)
- Microwave-safe bowl for chocolate—if you’re out of clean bowls, a big mug works fine
How to Store (Though Good Luck Needing To!)
Stick Buckeyes in an airtight container, pop them in the fridge, and you’re good for up to a week. I actually think these taste better the next day after the flavors mingle (although, truth be told, they almost never last that long here—someone always raids the fridge late at night!). You can freeze them too, layered between parchment; just let them thaw a bit before biting or you’ll break a tooth (speaking from painful experience).
How We Like to Serve These (Traditions, Good and Odd)
These go out after dinner at family get-togethers, lined up all pretty on my mom’s old floral tray. Sometimes I’ll sneak one into a lunchbox as an edible pick-me-up. On football Sundays they’re just… there, and disappear like magic. My uncle swears they’re best with black coffee but I think a mug of cocoa wins. To each their own, right?
My Pro Tips—AKA, Lessons Learned the Hard Way
- Don’t rush chilling the peanut butter balls. I got impatient once and ended up with buckeyes swimming in a chocolate puddle—not the vibe.
- Let the chocolate cool just a tad before dipping. Super hot chocolate can melt the filling and cause drama (OK, not real drama but you get it).
- Don’t skip the parchment paper! Cleaning melted chocolate off a tray is not my favorite way to spend an afternoon.
FAQ: For Fellow Buckeye-Bakers (And Snackers!)
- Can I use natural peanut butter?
- You can, but it makes the mix a bit oily and less firm, so add extra sugar and maybe chill longer. Honestly, classic peanut butter works best for me.
- My dough is too crumbly—what did I do?
- Probably too much powdered sugar. Just knead in a spoonful of peanut butter. Or, actually, maybe a splash of melted butter (I’ve done both; both work).
- Is there a way to make these vegan?
- Swap dairy-free butter and vegan chocolate. I haven’t tried it, but my college roommate did; she said they’re “basically the same but different.”
- How many does this recipe make?
- Depends how generous you are with the scooping (and with snacking while you roll). I usually get about 30–40, I’d say.
- Can I freeze Buckeyes?
- Yep! Lay them out on a tray, freeze until solid, then switch to a container. Just don’t microwave to thaw, learned that one the hard way.
So that’s my real-life Buckeye Candy routine. If you make ‘em, let me know how it went—or if you ended up eating half the mixture before you got to dipping. I won’t judge, promise.
Ingredients
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups powdered sugar
- 2 cups semisweet chocolate chips
- 2 tablespoons vegetable shortening
Instructions
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1In a large bowl, combine the peanut butter, unsalted butter, vanilla extract, and salt. Mix until smooth and creamy.
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2Gradually add the powdered sugar, mixing until fully incorporated and a stiff dough forms.
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3Shape the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze the balls for 20 minutes to firm up.
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4In a microwave-safe bowl, melt the chocolate chips and vegetable shortening in 30-second intervals, stirring until smooth.
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5Using a toothpick, dip each peanut butter ball about two-thirds of the way into the melted chocolate, leaving the top uncovered to resemble a buckeye. Place back on the baking sheet.
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6Chill the buckeye candies in the refrigerator until the chocolate is set. Remove toothpicks and smooth over the holes if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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