These Peanut Butter Buckeye Balls are a traditional no-bake treat made with just 5 ingredients and destined to be a family favorite if they’re not already!
It’d be almost impossible to find a better dessert combination that goes hand in hand better than peanut butter and chocolate, if you love peanut butter cups you’re destined to love these Buckeyes as well!
This easy recipe is similar to my Peanut Butter Balls but without graham crackers which allows this Buckeye Candy to have a more fudge-like texture.
This easy recipe makes roughly 3 dozen rich and smooth buckeye balls, plenty to share or plenty to sneak a treat one by one without anyone noticing!
Why I Love This Recipe
- They Keep Well! Keep them in the refrigerator for up to 7 days or in the freezer for up to 3 months.
- It’s Easy! Only 5 ingredients stand between you and these creamy peanut butter balls!
- Taste & Texture! If you want to know what these taste like, imagine a piece of Peanut Butter Fudge dipped in chocolate, that’s it!
- Make Them Ahead Of Time! If preparing for a Christmas party or building up a dessert stash to put together your yearly treat containers for loved ones, whip these up first then store them, and make your other treats closer to delivery day.
Peanut Butter Buckeyes Ingredients
This easy Buckeyes recipe has a short ingredients list consisting of things you probably already have on hand like powdered sugar, creamy peanut butter, butter, vanilla, and melting wafers.
RECIPE TIP: You can also easily substitute wafers for semi-sweet chocolate chips, just add in a ½ teaspoon of coconut oil for every cup of chocolate chips used to help with smoothness.
How To Make Peanut Butter Buckeyes
Cream together the peanut butter, butter, and vanilla in a large bowl or stand mixer, then sift in the confectioners sugar, beating until smooth.
After the peanut butter mixture chills in the refrigerator for about 30 minutes, roll into balls, then place them on a baking sheet lined with parchment paper to chill for another 20 to 30 minutes in the freezer.
IMPORTANT RECIPE NOTE: Do not freeze these for longer than 30 minutes for dipping or the chocolate could have issues sticky or it could crack. If you need more time between prepping and dipping, place them in the refrigerator until you’re ready to add the chocolate.
I promise this mouthwatering sweet treat is worth every single minute of waiting! Continue on by melting the chocolate just before you take the balls out of the freezer to be dipped using a toothpick.
Once each ball is dipped in chocolate allow them to set up at room temperature until chocolate hardens then waste no time eating the very first buckeye ball!
Frequently Asked Questions
If the peanut butter balls aren’t quickly dipped once they come out from chilling in the freezer the balls begin to sweat and it makes it harder for the chocolate to stick.
Try taking a small batch out of the freezer at a time to be dipped as you go.
Gently cover up the hole using your finger or a paring knife.
I recommend using Jif creamy peanut butter since I have not tested this buckeye recipe with all-natural peanut butter.
Once the chocolate has hardened, place them in an air-tight container or bag, and separate each layer of balls with wax paper.
Buckeye Candy will last up to 3 months in the freezer!
For best results, store the buckeyes in an airtight container in the refrigerator for up to 2 weeks.
More Perfect Peanut Butter Recipes!
- Creamy Peanut Butter Fudge – A classic enjoyed by everyone!
- Peanut Butter Frosting – Once you try this frosting recipe you won’t use any other!
- Oatmeal & Peanut Butter Mug Cake – Get your sweet and salty fix in just 5 minutes!
- Peanut Butter & Banana Doggy Bites – Even a peanut butter treat for your pup!
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- Add the peanut butter, butter, and vanilla to a large bowl or stand mixer and cream together for 30 seconds.
- Sift the powdered sugar into the bowl and beat until smooth.
- Chill the mixture in the refrigerator for 30 minutes.
- Line a cookie sheet with parchment paper and portion the peanut butter mixture out with a medium cookie scoop and roll into balls. Place them on the cookie sheet and chill in the freezer for 20 to 30 minutes.
- Just before removing the balls from the freezer, melt the chocolate melting wafers in a wide glass on 30-second intervals, stirring between each, until fully melted.
- Use a toothpick to spear the balls and dip them in the melted chocolate. Use a fork to help remove the toothpick from the ball and place back on the parchment paper.
- Use your finger or a paring knife to lightly cover the hole from the toothpick.
- Allow to set until the chocolate hardens.
- Store in an airtight container in the refrigerator for up to 7 days or freeze in a freezer bag for up to 3 months.
- Jif creamy peanut butter was used in this recipe and I have never tested it with all-natural peanut butter.
- Chocolate chips may be used in place of the melting wafers. Add ½ teaspoon of coconut oil to every cup of chocolate chips for smoothness.
- There will be excess chocolate remaining since you need to be able to dip these balls almost fully without covering the tops, so you need the chocolate to be deep enough at all times for the balls to sink in.
- Don’t let the balls sit out too long before dipping because they can start to sweat and it will make it hard for the chocolate to stick.
- Do not freeze for more than 30 minutes prior to dipping. Place in the refrigerator if not ready to dip.