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This Buckeye Recipe is the most delicious combination of a creamy peanut butter center and chocolate exterior. Get the steps to make this classic no-bake dessert!
Not only are they incredibly easy to make, they are fun too! We turned our simple buckeye recipe into the cutest little hedgehogs for parties.
Who can resist the combination of peanut butter and chocolate? There’s nothing better!
Is there anything better than the combination of creamy peanut butter and sweet chocolate? In my opinion, there’s very little that can top this classic combo.
These chocolate peanut butter balls are creamy and a little salty… dipped in sweet chocolate that is melted to perfection. (Yes, they are very similar to a peanut butter cup!) I’d say without a doubt, these are a peanut butter and chocolate lover’s dream come true!
While so many of the recipes that feature these flavors involve baking, this sweet little buckeye recipe does not! That’s what I love about making these sweet treats – they are no bake perfection.
Recently, I hosted a baby shower for my niece, where I turned my love of chocolate peanut butter into an adorable feature. Read on for all the details!
Love a decadent chocolate treat once in a while? Don’t skip my Hot Chocolate Bombs, and the spicier Mexican Hot Chocolate Bombs, too!
Why You’ll Love this Buckeye Recipe
- Easy to make
- No bake
- Perfect for gifting
- Prep them ahead of time
What’s the Difference Between Chocolate Peanut Butter Balls and this Buckeye Recipe?
There seems to be just one main difference between chocolate peanut butter balls and buckeyes. While chocolate peanut butter balls are coated entirely in chocolate, buckeyes leave the peanut butter showing at the top.
This way they look like the nuts from the buckeye tree!
For my niece’s shower recently, we turned these buckeyes into the sweetest little hedgehogs, because the peanut butter top is easy to turn into a little face!
They are so simple to make, you’re going to find every excuse to eat them! As always, it’s best for me when I have a “share plan” before I make this buckeye recipe, so that I don’t eat every last one. Chocolate peanut butter treats are probably one of my favorite guilty pleasures of all time!
A Buckeye Recipe Without Shortening Or Paraffin Wax
One of the things that separates this buckeye recipe from others is that we don’t use shortening or paraffin.
I know that many recipes mention the use of shortening or paraffin during the chocolate melting, but I don’t think it’s necessary. I do like to use a little vegetable oil in the melted chocolate, which helps it melt into a creamy dip.
Furthermore, eliminating shortening where it’s not needed also turns these little treats into a gluten-free dessert that all of my guests can enjoy. This is so important when you’re entertaining a variety of people who may be dealing with gluten allergies.
I’ve noticed that my guests appreciate having a few options so that they don’t feel uncomfortable asking about ingredients that aren’t immediately obvious.
Which do you tend to prefer in your kitchen, butter or shortening? This article explains the fundamental differences between the two!
Ingredients and Substitutions
This Buckeye Recipe calls for common ingredients that you’re likely to have in your fridge and pantry right now!
- Confectioners Sugar – also known as powdered sugar. Sifted is ideal, but not required (and rarely happens here).
- Creamy Peanut Butter – do NOT use all-natural, the consistency doesn’t work well. If you like, you can use crunchy peanut butter.
- Butter – melted to help create an amazing consistency.
- Vanilla – just a hint of vanilla adds a lot of flavor to these chocolate peanut butter balls. Learn how to make your own vanilla extract – it’s so easy!
- Chocolate – semi-sweet chocolate chips or wafers (melted) work really well.
- Vegetable Oil – makes the chocolate incredibly smooth.
Variations
- Try a crunchy peanut butter instead of creamy
- Try dark chocolate instead of semi-sweet
How To Make These Buckeyes
The steps might get a little messy, but that’s part of the fun! You’re going to need about 15 minutes of hands-on time. Are you ready for the delicious little morsels you’re about to experience?
- Beat all ingredients except chocolate and oil, until well combined.
- Scoop or roll the peanut butter mixture into 1 inch balls and place on lined baking sheet.
- Freeze 30 minutes.
- Warm chocolate and vegetable oil in 30 second increments, stirring until smooth.
- Dip peanut butter balls into chocolate.
- Optional: dip in sprinkles and place on the cookie sheet.
- Refrigerate another 30 minutes until solid.
- Serve at room temperature.
Tips
- Don’t use natural peanut butter, as the consistency is just not the same.
- Melting wafers tend to work best here, although chocolate chips and bars will work too.
- Line your baking sheet with parchment paper to prevent sticking and allow for easy clean up.
- If dough is a bit too sticky to roll, try adding an extra tablespoon of powdered sugar.
- You can use the gel writing icing to add the face either before or after refrigeration, but I did after just in case there was any bleeding!
- Want to double or triple the recipe for serving or gifting? Use the yield tab in the printable recipe card for calculating more or less servings!
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Buckeye Serving Suggestions
These are so much fun to make, but they are just as much fun to serve! You can work them into the theme of your event, or just serve them in their charming simplest format for a treat your family and guests will love.
- Rolling them in sprinkles can add a little color or charm based on the season or event. I love the idea of red and green sprinkles for Christmas or pastel nonpareils for Easter.
- Perfect on your holiday cookie platters to serve for gatherings.
- Great for gifting. Wrap in cellophane bags or package inside cute boxes.
Frequently Asked Questions
Why are they called buckeye balls?
Buckeyes are a little different from traditional chocolate and peanut butter balls, which are completely covered in chocolate. They resemble the nut of the Ohio buckeye tree, which the state tree of Ohio, hence the name.
How do you dip buckeye balls in chocolate?
Use a toothpick to dip them into the chocolate while holding that, works like a charm!
Dietary Considerations
- Gluten Free
- Vegetarian
How to Store Chocolate Peanut Butter Balls
- Room Temperature – Buckeyes will last up to two days stored on your kitchen counter in an airtight container.
- Refrigerator – Store up to two weeks in the fridge. (However, don’t blame me if they don’t make it through the day! Fair warning!)
- Freezer – You can also freeze this Buckeye Recipe for a couple months in the freezer and pull them out when your family wants a sweet treat. Store in an airtight container for best results.
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Buckeye Recipe
This Buckeye Recipe is the most delicious combination of a creamy peanut butter center and chocolate exterior. Get the steps to make this classic no-bake dessert, and you can even learn how to turn them into charming little hedgehogs!
Yield
Ingredients
- 2½ cups powdered sugar
- 1 cup creamy peanut butter
- 6 tablespoons butter melted
- 1 teaspoon vanilla extract
Chocolate topping
- 8 ounces semisweet chocolate chips or wafers
- 1 teaspoon vegetable oil
For Decorating as Hedgehogs (optional)
- chocolate sprinkles
- Black writing gel icing
Instructions
- In a large mixing bowl, beat powdered sugar, peanut butter, butter and vanilla until well combined.
- Scoop or roll into balls and place on lined cookie sheet. Freeze 30 minutes.
- Microwave chocolate and vegetable oil in 30 second increments and stir until smooth.
- Using a toothpick, dip peanut butter balls into chocolate.
- Optional: dip in sprinkles and place on the cookie sheet.
- Refrigerate 30 minutes until solid. Serve at room temperature.
To Turn into Hedgehogs
- Optional: dip in chocolate sprinkles before chocolate fully sets, and place on the cookie sheet.
- Use chocolate writing gel icing to add eyes and a nose to each buckeye.
Tips
- Use your favorite sprinkles to add a little color and crunch to this tasty candy!
- Don’t use natural peanut butter, as the consistency is just not the same.
- Melting wafers tend to work best here, although chocolate chips and bars will work too.
- Line your baking sheet with parchment paper to prevent sticking and allow for easy clean up.
- If dough is a bit too sticky to roll, try adding an extra tablespoon of powdered sugar.
- You can use the gel writing icing to add the face either before or after refrigeration, but I did after just in case there was any bleeding!
- Want to double or triple the recipe for serving or gifting? Use the yield tab in the printable recipe card for more or less servings!
Nutrition Information
Serving: 1g, Calories: 195kcal (10%), Carbohydrates: 20g (7%), Protein: 3g (6%), Fat: 12g (18%), Saturated Fat: 5g (25%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 8mg (3%), Sodium: 70mg (3%), Potassium: 116mg (3%), Fiber: 1g (4%), Sugar: 17g (19%), Vitamin A: 92IU (2%), Calcium: 12mg (1%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Mickey says
Couldn’t give a minus star or I would! No amounts on the ingredient list!
Julie Blanner says
You didn’t click or scroll to the printable recipe card.
Claudia Poxon says
I love love love this recipe. Ive got a friend who can’t get enough Peanut butter. Mine is too dry, I’m sure it was too much powdered sugar. Ive covered my mixing bowl with plastic wrap. I Havent rolled and put them in freezer yet. Please help.
Thank you
Claudia
Julie Blanner says
Oh no! What kind of peanut butter did you use? Also, were they exposed to air for very long? You can reduce the powdered sugar, but to “fix” these, you can add more peanut butter until they achieve the right consistency.
Mariah Parris says
Hi, I haven’t made these, yet, but a tip I like to use when I’ve made Butter balls/Buckeyes is coconut oil. I use extra virgin cold pressed and oh my, the flavor that couple TBS brings is a step up! It pairs delectably with the chocolate and peanut butter.
Amanda Pierce says
This is super close to my moms recipe–minus the paraffin. I like that you do not use paraffin because it leaves an unappealing texture in my mouth. I also wanted to ask if you have ever added a little sea salt to the top? I think I will try it! I love salted chocolate as much as salted caramel!
Julie Blanner says
Um, yes! I loooooove adding thick flakes of sea salt to just about everything. And I agree, I’ve never been a fan of paraffin for the same reason. Enjoy!
Hayley Chaulk says
Thinking about make these and the hedgehog way ! Did you just use sprinkles for the eyes and nose? ??
Julie Blanner says
I’m not sure I knew there was a hedgehog ? emoji, but now that I do, watch out!
I used black gel icing purchased in a tube in the cake aisle. Sorry I didn’t mention that. Hope you enjoy them, too! The crunch takes them over the top!
Ginger says
What is the yield on this recipe?
Anonymous says
24
Victoria says
Do the eyes and nose go on after refrigeration?
Julie Blanner says
Hi Victoria,
You can do it either way. I try to do them after refrigeration though, just to ensure that there’s no bleeding with the gel icing.
I hope you enjoy these delicious little treats!
Happy Thanksgiving,
Julie
Ella says
Hi
I just wondered how long these can store for ?
Thanks!
Julie Blanner says
Two weeks refrigerated in an airtight container, enjoy!