Description
Buckeye Candy is a classic, no-bake treat combining creamy peanut butter and powdered sugar rolled into bite-sized balls, dipped in rich semisweet chocolate. Perfect for holidays and gatherings, these delightful candies resemble the nut of the Ohio buckeye tree and offer a sweet, nostalgic indulgence.
Ingredients
Scale
Peanut Butter Mixture
- 4 cups powdered sugar (452 grams)
- 1½ cups creamy peanut butter (405 grams, Jif recommended)
- ½ cup salted butter (113 grams, melted, 1 stick)
- 1½ teaspoons pure vanilla extract (6 grams)
- 1 teaspoon kosher salt (3 grams, use less if using salted peanut butter)
Chocolate Coating
- 12 ounces semisweet chocolate chips (340 grams, 1 package, Ghirardelli recommended)
- 1 tablespoon vegetable shortening (12 grams)
Instructions
- Prepare Baking Sheets: Line 2 baking sheets with parchment paper and set them aside to ensure easy cleanup and proper setting of the candies.
- Mix Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine powdered sugar, creamy peanut butter, melted butter, vanilla extract, and kosher salt. Beat on medium speed until the mixture is creamy and well incorporated, about 2 to 3 minutes.
- Form Balls: Roll the peanut butter dough into approximately 1-inch diameter balls using your hands. Place them evenly spaced on a baking sheet and refrigerate for about 1 hour until firm and chilled.
- Melt Chocolate: In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable shortening. Heat in the microwave on high, stirring every 15 seconds until the chocolate is mostly melted. Remove and stir until completely smooth and glossy.
- Dip Buckeyes: Insert a toothpick into the top center of each chilled peanut butter ball. Dip about two-thirds of the ball into the melted chocolate, letting the excess chocolate drip off. Place the dipped candy back onto the parchment-lined baking sheet. Repeat for all peanut butter balls. If the chocolate thickens, reheat briefly in the microwave to restore smoothness.
- Chill and Set: Refrigerate the dipped buckeyes in a covered container until the chocolate coating is firm, approximately 1 hour. Serve chilled or at room temperature.
Notes
- For best results, use creamy peanut butter and high-quality semisweet chocolate chips.
- If using salted peanut butter, reduce the added kosher salt to prevent oversalting.
- Refrigerating the peanut butter balls before dipping helps the chocolate set quickly and creates a clean finish.
- Store the finished buckeyes in an airtight container in the refrigerator for up to 2 weeks.
- Allow the buckeyes to sit at room temperature for a few minutes before serving to soften slightly.
