Peanut Butter Buckeye Candy

Close up of prepared peanut butter buckeyes in a bowl.

5 from 11 votes

With a creamy peanut butter ball partially coated in rich chocolate, this easy Buckeye recipe delivers the ultimate homemade candy with minimal effort.

Prep Time10

Chilling30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Parchment Paper

Ingredients

1¾ cups powdered sugar
1 cup peanut butter creamy, shelf-stable
5 tablespoons unsalted butter room temperature
2 cups chocolate chips semi-sweet, milk chocolate, or dark chocolate
1 tablespoon coconut oil

US Customary - Metric

Instructions

Line a baking sheet with parchment paper.
In a large mixing bowl, use a hand held mixer to cream together 1 cup peanut butter with 5 tablespoons unsalted butter (softened) until smooth and creamy.
Add 1¾ cups powdered sugar, ½ cup at a time, beating after each addition. The mixture should be crumbly but hold together. If too dry, mix in 1 tablespoon of peanut butter at a time; if too wet, add powdered sugar 1 tablespoon at a time until the right consistency is reached.
Using a generous tablespoon of the peanut butter mixture per candy, roll into a ball and place onto the prepared baking sheet. Repeat the process until all the candies are shaped and then place into the freezer for 20 minutes.
When ready to dip the in chocolate, place 2 cups chocolate chips into a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until the chocolate is melted. Add 1 tablespoon coconut oil to the chocolate and stir until fully combined.
Using a toothpick, dip the peanut butter balls about ¾ of the way into the melted chocolate. Gently tap on the side of the bowl to remove any excess chocolate, and then place back onto the baking sheet. Repeat the process until all the peanut butter balls are dipped into chocolate.
Let sit at room temperature for several hours until the chocolate has hardened or place into the fridge for 15-30 minutes to speed up the process.

Video

Notes

Peanut Butter: Shelf-stable creamy peanut butter is best. If unsalted, add a pinch of kosher salt to the peanut butter banana mixture.

Chocolate: If your chocolate starts to feel thick in the process of dipping, add a touch more coconut oil to the chocolate and heat it for about 10-15 seconds. Stir and continue dipping.

Store: Store the candies in an airtight container in the refrigerator for up to 7 days.

Freeze: Place the candies on a baking sheet and pop into the freezer for an hour. Once frozen solid, transfer the candies to a freezer-safe bag or container separated by layers of parchment between if needed. Store in freezer for up to 1 month. Defrost overnight in the refrigerator. Before serving, place them on a paper towel to absorb any condensation that may have formed.

Nutrition