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!
Gradually add powdered sugar, ½ cup at a time until combined.
2½ cups powdered sugar
Scoop and roll into round balls and place onto a parchment lined cookie sheet.
Freeze 30 minutes.
While the peanut butter balls are in the refrigerator, microwave chocolate and vegetable oil in a small bowl in the microwave. Use 30 second increments and stir until smooth.
Take the sheet pan of peanut butter balls from the freezer. Holding a toothpick, spear the ball of peanut butter and gently dip each one into bowl of melted chocolate. Return to sheet pan to dry.
Optional: dip in sprinkles and place on the cookie sheet.
chocolate sprinkles
Refrigerate 30 minutes or until chocolate has hardened for serving. 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.
Black writing gel icing
Notes
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.
Rolling them in sprinkles can add a seasonal touch, or help them coordinate with an event (like our hedgehogs). Try red and green sprinkles for Christmas, or pastel nonpareils for Easter.
Hedgehogs - You can use the gel writing icing to add the faces before or after refrigeration. We added them after refrigeration to prevent any bleeding color.
Substitutions and Variations
Peanut Butter – Do not use natural or homemade peanut butter for this recipe, as the consistency just won’t be the same. Try a crunchy peanut butter instead of creamy if you want a little more texture.
Vanilla – Sub with almond extract if you prefer.
Powdered Sugar – Learn how to make powdered sugar here.
Chocolate Chips – Semi-sweet, dark, milk chocolate or any kind will work! After experimenting we found that Ghirardelli melting wafers work even better than chocolate chips, as they melt perfectly and can be reheated as necessary.
How to Store
Room Temperature - Buckeyes will last up to two days at room temperature, stored in an airtight container.
Refrigerator - Store up to two weeks in the fridge.
Freezer - Freeze for 2-3 months. Store in an airtight container for best results.