Buckeye Candy Recipe

Traditional buckeyes are delicious peanut butter balls dipped in chocolate to make the perfect treat. I take them up a notch and stuff them with a crunchy little secret!

I’m going to get a bit personal here.

I want to share a little bit of my past with you that I am not proud of, but I feel that you should know anyway. I didn’t eat peanut butter cups for 12 years.

The reason I gave them up for so long comes down to the day I fell asleep in Physics class. It was mid-morning, I skipped breakfast, and ended up eating 12 packages of them before going to sleep. I had them for a band fundraiser, FYI. I don’t usually carry that many around, LOL.

Needless to say, I wasn’t in the mood for them anymore. But, fast forward quite a few years, and the smell starting making me drool again. I tasted one at Christmas that my friend had made, and I was hooked again. That’s where this recipe comes from.

Only, I add a toasted pecan half in the middle because I love a little extra crunch in mine!

Chocolate and peanut butter are such a classic combination, like in this chocolate peanut butter fudge, these football cookies, these no bake peanut butter bars, and this buckeye snack mix. Especially if you are a fan of The Ohio State!

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

• Sugar – Use 10x or powdered sugar. Be sure to sift it to remove any clumps so you get a smooth mixture. You can not use regular granulated sugar for this recipe. If that is all you have, you will need to run it through a food processor to make it powdered.
• Peanut butter – I like to use creamy peanut butter but you can use crunchy if you want more texture. I haven’t tested this with homemade or natural peanut butters ones but they tend to be more oily and separate so be careful with them.
• Chocolate – Use melting chocolate like wafers or blocks and not chocolate chips if you can. They have stabilizers in them to keep them from melting smooth.
• Butter – Since you add salt, I like to use unsalted butter for these. But you can always taste the mixture and see if you need to add more salt if you use salted butter. Use a European butter for more flavor. It has a higher fat content making them rich and delicious.
• Coconut oil – This helps the chocolate melt smooth and give it that shiny look when it cools. You can also use paraffin but I haven’t tried it with this particular recipe.

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How To Make Buckeyes

1. Combine the peanut butter, butter, vanilla, salt, and powdered sugar.

2. Stir until the mixture is smooth.

3. Scoop into balls and chill for 10-15 minutes in the fridge.

4. Remove and stuff a pecan half into each of the balls. This is totally optional but I love the extra crunch.

5. Melt the chocolate and coconut oil in a bowl or pot until smooth.

6. Using a toothpick, dip the chilled peanut butter balls in the melted chocolate. Be sure to leave that signature spot of peanut butter showing. Chill until set!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage

Buckeyes will last for 2 weeks at room temperature as long as the peanut butter is shelf stable. Personally, I like to keep mine in the fridge because I LOVE them cold.

You can check by seeing if the peanut butter itself requires refrigeration after opening. Usually natural nut butters require refrigeration.

How To Freeze For Later

Once the chocolate is set on the final chill, you can transfer the buckeye balls to a zip-top bag or other airtight container and store in the freezer.

If stored correctly, the peanut butter balls will last for 3 months. This is perfect for getting ahead during the holidays.

How To Dip Buckeyes

When you are ready to dip the peanut butter balls in the melted chocolate, start with a little prep.

1. Melt your chocolate in a deep bowl or tall glass and keep over a pot of simmering water and stir occasionally to keep the chocolate smooth and easy to dip in. If I am making a large batch, I place the bowl of chocolate in a crock pot to keep it warm and smooth.
2. Make sure your balls are chilled completely. This will make it easy to dip and allow the chocolate to start setting instead of running off.
3. Only remove a small batch of balls at a time to keep the peanut butter from warming up before getting dipped.
4. Insert a toothpick far enough in to keep the toothpick from sliding out from the weight of the chocolate.
5. Dip just once making sure to coat most of the peanut butter ball, leaving the small circle on the top open. Feel free to rotate the ball in the chocolate if the bowl is shallow.
6. Be sure to shake off the excess chocolate using a knife edge, or edge of the bowl, or by twirling the ball. Too much chocolate will run down the side and form a pool at the base of the buckeye messing up the “ball” shape.
7. Don’t forget to return the coated Buckeye Balls to the refrigerator to chill for an additional 10 minutes to set the chocolate.

Tapas Tips & Tricks

• Be sure to measure the powdered sugar by spooning it into the measuring cup and leveling off. Then be sure to sift it to remove any clumps.
• Soften the butter before mixing but don’t let it get too warm or it will start to melt and separate.
• Use an ice cream scoop to keep the size uniform.
• Chill them on parchment paper lined baking sheets for easy storage and transport.
• Use dark chocolate or semi sweet chocolate for best results. Milk chocolate can be a little too sweet and melt quicker at room temperature.
• Leave out the pecan half or add in mini M&Ms or your favorite candies.

If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!

These classic Buckeyes are easy to make and fun to take to a party. Everyone loves a chocolate and peanut butter combo and these are perfect for making ahead!

Easy Buckeye Candy Recipe

Classic Buckeyes are given a makeover with some dark chocolate, a hint of spirit in the mix, and a salted, toasted pecan in the middle to make them extra special.

4.68 from 25 votes

Print Pin Rate

Course: Sweets, Desserts and Shooters

Cuisine: American

Prep Time: 10 minutes minutes

Chill: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 60 buckeyes

Author: Jennifer Stewart

Equipment

• Merckens Melting Wafers Chocolate Dark 10 pounds
• Half Sheet Pan – (2)
• Ice Cream Scoop (3) Stainless Steel

Ingredients

For the peanut butter filling

• 1 1/2 cups creamy peanut butter
• 1 cup butter softened
• 1 teaspoon vanilla
• 1 teaspoon kosher salt
• 5 cups powdered sugar
• 1/4 cup bourbon optional!!
• 1 cup Perfectly Toasted Pecans

For the chocolate coating

• 3 cups dark chocolate wafers
• 1/8 cup coconut oil

Instructions

Make the peanut butter filling

• Combine the peanut butter, butter, salt, and vanilla in a mixing bowl until fully incorporated.
• Slowly add the powdered sugar.
• When mixed in, add the bourbon.
• Mix until combined.
• Scoop into 1 inch balls (I use a mini ice cream scoop) and place on a parchment lined baking sheet.
• Chill for 10 minutes.
• Remove and add a pecan half to the ball.

  I push the pecan in slightly and then roll the ball in the palm of my hand. The peanut butter will naturally move over the pecan and cover it.
• Freeze balls for 30 minutes.

Coat your Bourbon Buckeyes

• While the peanut butter balls are chilling, melt your chocolate chips.
• I added my chocolate wafers and oil to a small metal bowl set on a pan of simmering water (double boiler method) but you can melt yours in a microwave at 30-second bursts.
• When the balls are set, insert a toothpick (not deep because of the pecan hidden inside) and dip in chocolate.
• Return the dipped balls to the lined baking sheet and put back into the freezer or refrigerator until chocolate is set.
• Remove toothpick and smooth over the hole with a slightly wet finger.
• Keep stored in the refrigerator until ready to serve.
• Enjoy for up to 1 month if they last that long.

Video

Notes

• Be sure to measure the powdered sugar by spooning it into the measuring cup and leveling off. Then be sure to sift it to remove any clumps.
• Soften the butter before mixing but don’t let it get too warm or it will start to melt and separate.
• Use an ice cream scoop to keep the size uniform.
• Leave out the pecan half or add in mini M&Ms or your favorite candies.

Nutrition

Serving: 1 | Calories: 171kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 101mg | Potassium: 101mg | Fiber: 1g | Sugar: 14g | Vitamin A: 96IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.3mg

{Originally published in 08/04/17. New photos and recipe notes 04/30/25}

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