This Buckeye recipe is simple and produces smooth, silky candies with no baking required. Perfect for family gatherings, holiday treats, or an easy homemade gift.
I’m a big fan of no-bake desserts, and these Buckeyes are irresistible. If you enjoy treats that come together quickly without an oven, try the other no-bake favorites in your collection.
Classic Buckeye Recipe
Buckeyes are addictive little candies featuring the perfect peanut butter and chocolate combination. They’re easy to make, require no baking, and are a fun project to do with kids during the holidays.
I often make batches to give away at Christmas or to bring to parties. They’re a crowd-pleaser — many people say they taste like homemade versions of Reese’s cups, but more affordable when made in large quantities.
I prefer to serve them chilled straight from the fridge so the peanut butter center is a bit firmer. These bite-sized treats are great for gifting, sharing, or keeping in the freezer for whenever a chocolate-peanut butter craving hits.
What is a Buckeye?
These candies are simple: a peanut butter center rolled into balls, chilled, and dipped in melted chocolate so about three-quarters of each ball is coated. The look is inspired by the buckeye nut — dark brown outside with a tan center — which gives the candy its name.
How to make Buckeyes
- Prepare the peanut butter mixture: In a large bowl, combine peanut butter, softened butter, and vanilla. Beat until smooth. Gradually add powdered sugar on low speed until the mixture is tacky but not dry. Chill in the freezer for about 20–30 minutes to firm up.
- Roll: Portion the mixture with a small cookie scoop or tablespoon and roll into uniform balls. Place each ball on a parchment-lined baking sheet and insert a toothpick or skewer into the center of each.
- Melt the chocolate: Melt semisweet chocolate chips with a little coconut oil in the microwave, stirring after one minute and then in 30-second increments as needed until smooth. Let the chocolate cool slightly but stay fluid.
- Dip: Holding each ball by the toothpick, dip it into the melted chocolate so about three-quarters of the ball is coated. Allow excess chocolate to drip back into the bowl. Optionally, sprinkle chopped peanuts on the chocolate before it sets.
- Finish: Place the dipped candies back on the tray to chill until the chocolate firms. Remove the toothpick and smooth the small hole with a knife or the tip of a spatula. Keep refrigerated, frozen, or stored in an airtight container.
What kind of chocolate is best to use?
Pick chocolate that melts smoothly. High-quality chocolate bars or chips without stabilizers work well because they melt into a rich, pourable texture. Chocolate chips are convenient and still give great results. For variations, try white chocolate, milk chocolate, or a drizzle of contrasting chocolate with crushed peanuts on top.
Do Buckeyes need to be refrigerated?
Refrigeration is recommended to keep the centers firm and the chocolate set, but you can store Buckeyes at room temperature for a few days if kept in an airtight container. For longer storage, freeze them for several months.
How long do Buckeyes last?
Stored in an airtight container at room temperature, they stay fresh for a few days. In the refrigerator, they keep about a week. In the freezer, they can last for several months and up to a year if properly sealed and kept at a stable temperature.
More Peanut Butter Recipes:
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- Instant Pot PB Cheesecake
- Homemade PB Eggs
- No-Bake PB Fudge
- PB Blondies
Recipe Tips
- When freezing, place Buckeyes in freezer bags and remove as much air as possible to prevent freezer burn.
- Chill peanut butter balls just before dipping. If they warm and sweat, the chocolate may not adhere properly.
- Stirring in rice crispies gives a pleasant crunch to the center.
Buckeye Recipe
Ingredients
- 1 cup peanut butter smooth
- 5 tablespoons unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 2 tablespoons coconut oil
Instructions
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Add the peanut butter, butter, and vanilla to a large bowl, and beat with an electric mixer until combined.
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Add powdered sugar and mix on low speed until incorporated, scraping down the bowl as needed.
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Portion about one tablespoon of the mixture and roll into balls.
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Place balls on a parchment-lined baking sheet and chill until firm, at least 20–30 minutes.
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Melt chocolate and coconut oil in the microwave, stirring after one minute and again in 30-second intervals until smooth. Let the chocolate cool slightly.
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Dip each chilled peanut butter ball by the skewer or toothpick so a little more than half is coated in chocolate.
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Chill until the chocolate sets. Smooth any holes and enjoy.
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