Today I have a recipe for a classic candy that’s best known in Ohio – Peanut Butter Buckeyes. It’s called a buckeye because it resembles the nut from the state tree, the buckeye tree. Sweet peanut butter filling is coated in dark chocolate.
If you live in Ohio, you probably see these every Christmas season on every holiday tray. You may even see them produced in local candy shops.
If you live elsewhere you might see these fully coated in chocolate and called “peanut butter balls”. Both versions taste great and they are sure to satisfy your sweet tooth.
For this recipe, you are welcome to fully dip your peanut butter balls if you prefer.
I like to jazz mine up a bit with crushed peanuts or chocolate sprinkles, but they are also delicious plain. If you are a fan of chocolate and peanut butter, this recipe is for you!
The key to dipping these candies is to make sure the balls are COLD before you dip. A nice cold peanut butter ball will not fall apart in warm chocolate, and the chocolate coating will also harden faster.
I like to line a baking sheet with wax paper, roll all of my peanut butter balls, and place toothpicks in the tops. Then, I chill the entire baking sheet for 15-20 minutes.
Once you start dipping, you can place them directly back onto the cold baking sheet. If you would like to add nuts or sprinkles, do so immediately after dipping, before placing on the baking sheet.
Your chocolate will dry fast, so you want to decorate as you go. Once your candy is back on the baking sheet, you can remove the toothpick and use it to gently fill in the hole left by the toothpick.
Peanut Butter Buckeyes
- 3/4 cup peanut butter
- 1/4 cup unsalted butter room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups confectioner's sugar
- 10 ounces dark chocolate melting wafers
- In a bowl, add peanut butter, butter, and vanilla. Stir until combined and creamy. Add salt and 1 cup of confectioner's sugar at a time until all 3 cups are combined. Mixture will be very thick, like a dough.
- Roll dough into one-inch balls and place onto a wax paper lined baking sheet. Transfer baking sheet to refrigerator and allow to chill for 30 minutes (or into the freezer for 15 minutes).
- In a small microwave safe bowl, heat melting wafers in 30 second increments, stirring every 30 seconds, until wafers are melted and smooth.
- Remove peanut butter balls from the refrigerator. Pierce the center of a peanut butter ball with a toothpick, going about halfway though. Dip the ball about 2/3 of the way into the chocolate, leaving a circle of peanut butter exposed on the top. Lift out of chocolate and gently shake off excess chocolate. Place back onto cold baking sheet. Repeat until all balls are coated.
- Allow to harden on the counter top for 30 minutes, or in the refrigerator for 10 minutes. Store in a sealed container in the refrigerator until ready to serve.
- If you'd like to add sprinkles or crushed nuts, do so immediately after dipping into chocolate, before it dries.
- You'll have the best success when your peanut butter balls are cold and your chocolate is hot and melted. If your peanut butter balls begin to warm up before being dipped, place back in the refrigerator for a few minutes. If your chocolate begins to cool, microwave for 10 seconds and stir.