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This post was originally published in December 2014. I’ve updated it with a ton of information based on questions I was getting. Scroll to the bottom of the post for the recipe.
I grew up in Ohio, so I consider myself somewhat of a buckeye expert. Buckeyes have been a classic and absolute favorite for my family for Christmas ever since I can remember. I’ve updated this post in a FAQ style to answer all your buckeye questions. Consider this your ultimate guide to making buckeye candy.
Where does Buckeye Candy come from?
In Ohio, the state tree is the buckeye, and the nuts from the tree (Which are actually poisonous if eaten raw) look exactly like these candies. The first Christmas my east-coast husband and I spent together, I asked him if he wanted a buckeye. He looked at me funny, but I soon found out they were one of his favorites too, only he knew them as peanut butter balls.
What is the difference between buckeyes and peanut butter balls?
In most recipes, the only difference is how they are dipped in chocolate. Buckeyes are only partially dipped in chocolate, leaving the peanut butter showing on the top. That way they look like the nuts from the buckeye tree. Peanut Butter Balls are traditionally covered in chocolate. (see the picture below.) This was one I messed up on and dipped the entire peanut butter ball in chocolate. Sometimes, peanut butter balls are made with rice krispies. I have a recipe for those on my site too.
How to make Buckeye Candy
The actual process in simple, cream the peanut butter and butter until smooth. Then beat in the powdered sugar and vanilla. Roll into balls. Chill. Dip in Chocolate. Chill and enjoy. But there are a few handy tips I can give to make the process a bit easier.
First, use a heavy duty mixer. It makes beating the powdered sugar in much easier. I’m eyeing a Bosch Mixer like my mom has, which was the best. A Kitchen Aide is what I have and will do the trick with the cookie paddle. I’ve also used a large bowl, wooden spoon and some arm muscle with good results.
Why are my buckeyes dry and crumbly?
First, carefully measure the ingredients to get the correct ratios. This recipe is tried and true for thousands, so don’t try and change it. The trick is to keep beating it until it’s smooth. Don’t quit too early. It can take 5-10 minutes of beating, depending on your mixing method to completely combine the peanut butter and powdered sugar, so keep beating it and it will probably come together.
The humidity and quality of ingredients can also make a difference, so if it isn’t smooth after beating well, add a tablespoon of peanut butter at a time until it is smooth.
Why are my buckeyes sticky?
This could be because it’s a very humid day or the brand of the ingredients. To fix this, add more powdered sugar, 1/4 cup at a time until it is firm and dry enough to roll between your palms.
Do you have any tips for dipping buckeyes in chocolate?
Freeze your peanut butter balls before dipping. It makes them much easier to work with and keeps them from melting when dipped in the warm chocolate. Also, have everything set up with plenty of space before you begin.Have a cookie sheet lined with wax paper to set the buckeyes on after dipping.
How to melt chocolate for buckeyes
There are several ways to melt the chocolate and dip the buckeyes. You can melt the chocolate in the microwave in 15-second intervals, stirring in between until smooth. Or you can use a double boiler to melt the chocolate on the stove over low heat.
Or my favorite method is to use a crockpot little dipper melting pot. This melts the chocolate in 20 minutes and keeps a consistent temperature the whole time you are dipping. It’s also a fairly narrow and deep container, which allows you to use less chocolate.
Also, be sure to chill your peanut butter balls or even freeze them before dipping. This keeps them from melting when they are dipping in the warm chocolate. Much easier to work with.
How to dip buckeyes in chocolate
My favorite way is with a toothpick. Simply stab each ball with a toothpick and dip in chocolate. This works best if the peanut butter balls are frozen first. Otherwise, they will tend to fall off the toothpick when pulling them out of the chocolate.
This method does make holes in the top of the buckeyes. But after the chocolate has set on the buckeyes, you can pinch the holes closed if you care.
How to dip buckeyes in chocolate without toothpicks
I’ve used a fork with moderate success. Simply place the peanut butter ball on the fork and lower into the chocolate. however, it’s hard to get the right amount of chocolate coverage for buckeyes. I’ve heard some people use a fancy chocolate dipping set with good results, but I’ve never tried it. Let me know in the comments if you do.
Is this a Buckeye recipe with paraffin wax?
Yes, paraffin helps the chocolate melt smoothly and set up nice and firm. You can make the buckeyes without if you prefer. I’ve done it lots of times, but the paraffin does make it easier and doesn’t affect the taste at all.
How should I store buckeye candy?
Some people say buckeyes are sugary enough to leave on the counter. However, for food safety, I prefer storing them in refrigerator or freezer. They will keep in the refrigerator for up to a week or in the freezer for several weeks.
Do Buckeyes need to be refrigerated?
Yes, storing them in the fridge is best. After dipping, let them set and the move them to a tightly covered container before placing in the fridge. They will keep up to a week.
Can I freeze Buckeyes?
Yes, they will keep several weeks in the freezer. Simply, let the chocolate set, and then move them to a tightly sealed container in the freezer. They will keep longer, but the quality starts to decline after several weeks.
How long to Buckeyes stay fresh?
A day or two on the counter. Up to a week in refrigerator. Or up to two months in the freezer. They are a great make-ahead Christmas candy because they store so well.
Let me know if you try this buckeye candy recipe and how it turned out. They are a family favorite for us.
Buckeyes, also known as Peanut Butter Balls have a smooth peanut butter center and are dipped in chocolate for a fun treat. In the bowl of a mixer, beat peanut butter and butter. Stir in vanilla. Add powdered sugar and beat on low speed until smooth. This may take several minutes Roll into 1 inch balls and place in the freezer for at least 1 hour. Place the chocolate and paraffin wax in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted. (you can also use a double boiler or chocolate melting pot to melt the chocolate). Dip the chilled peanut butter balls three fourths of the way into the melted chocolate and place on a wax paper lined cookie sheet until chocolate is set. Store in the fridge or the freezer.
Buckeyes (Peanut Butter Balls)
Ingredients
Instructions
Nutrition Information:
Yield: 40
Serving Size: 1 buckeye
Amount Per Serving:
Calories: 127 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 6mg Sodium: 22mg Carbohydrates: 19g Fiber: 1g Sugar: 18g Protein: 1g
I have several other fun buckeye inspired treats on my blog. Be sure to try these too!
Peanut Butter Pretzel Buckeyes
Chocolate Peanut Butter Acorns, just like buckeyes, only shaped like acorns!
For more peanut butter and chocolate recipes check out:
Peanut Butter Stuffed Rice Krispie Treats – How fun!
This delicious Chocolate Peanut Butter Cake
and these totally addicting Chocolate Peanut Butter Bars
Amber @ Dessert Now, Dinner Later! says
These are one of my favorite holiday candies! So easy, and totally addicting!
Megan says
Good recipe however I only needed 2 1/3 cups of powdered sugar 🙂
Kelli Alverson says
Hi Mallory! These are one of my favorite treats as well. I have been making making them for years, but never thought of putting them in the freezer. I’m just wondering how you dip the peanut butter balls in the chocolate? Yours look so perfect, and there are no toothpick holes or fingerprints. Also, how do you get your peanut butter balls to come out so uniform in size?
Jessica says
I just made these and for me after they came out of the freezer I stuck a toothpick in them and dipped them then after you put them on the sheet you just use your finger to move the peanut butter around a little bit to cover up the hole.
Arthur says
That’s what I do also, IF I can stop from eating them
Denise says
I roll them out on wax paper. Put chocolate on them and cut them in square s
Nancy says
I am wondering exactly what Kelli is wondering……how you dip without making a hole? your cookies are PERFECT!
Olivia says
I’m hoping to make these for Thanksgiving dessert! But I have a 3 hour drive, will they hold up okay?
Mallory says
Yes. They should. You could pack them with ice just to be sure
Zarina says
Is there a way I can melt the chocolate without using a microwave?
Mary Haroldsen says
My mom used to use a double boiler in the bottom pot water in the top she’d put the chocolate chips. Seems to work the same. I never knew you could use the microwave.
Tari Herron says
I learned to make them in the early 70’s using a Double Boiler to melt chocolate! No microwaves then! Blessings! Microwave would be less messy!! ?
Deb says
Once you dip the buckeye in chocolate, wait for them to set and then you simply go over the toothpick hole with another toothpick.
dominic Grillo says
I use same recipe to make peanut butter EASTER EGGS . ( All SIZES ) BEEN doing it for years . Tried many different Chocolate coatings, and found one few years ago at BATH and BEYOND which works great. FOUNTAIN FORMULA Ready Microwaveable. Dominic Grillo Dunedin Fl.
Mallory says
Thanks for the tip Dominic
Lisa says
Have you ever used shortening to thin the chocolate? I’ve seen this used a few times, but I never have when making truffles (and this is so similar!) What are your thoughts?
Mallory says
Yes. I have done that too.
Jeni says
My Grandma taught me to use a bit of paraffin to thin the chocolate.
Kim says
Yes me too is give it a lil shine. Love making these it just brings back the fun memories of helping grandma every holiday
Maggie Sanford says
Can you tell me how to use parrifin to smooth out chocolate, and what kind of parrifin?
Tari Herron says
I learned to make them in the early 70’s using a Double Boiler to melt chocolate! No microwaves then! Blessings! Microwave would be less messy!! ?. I used the parroting also. Helped the chocolate to stick on the Peanutbutter Balls too!
Gina Isoldi says
I made this recipe. Big hit!! Where do you store after and how long are they good for after?
Christie says
My mixture came out very powdery. Any tips?
Julie says
I have used shortening to thin the chocolate and it wasn’t good. It changed the flavor of the chocolate and no one in my office would eat them. We pitched most of them. 🙁 I haven’t made them since and that was 5 years ago. I’m trying again this year this recipe. Hope it turns out better.
Jenn McCarty says
I’ve been making them for years. I put about a 1/2 teaspoon of vegetable oil in the chocolate and it makes them super smooth and shiny, also doesn’t change the taste.
Lisa says
Hi Mallory, how do you store these and for how long? Thank you ~ 🙂
Mallory says
The can be stored for a few days in the refrigerator. But to keep them longer (up to a few weeks) I freeze them.
lia says
my mix turned out too sticky to form balls. what do you recommend?
Mallory says
Hi Lia. I would add enough powdered sugar until you can handle them enough to roll
Sarah says
About how many buckeyes does this make?
I am in a cookie exchange and will need to make about 6 dozen cookies!
Smith says
This recipe needs more peanut buttter and more butter or less powered sugar.
1 pound is like 3 1/2 – 4 cups. That’s a lot compared to other recipes. I had to add a couple more spoons of peanut butter and a half a stick more of butter. The combination just doesn’t work out. Probably could have used 2 sticks of butter, like others I found.
Just add the powdered sugar slow an d stop when it gets clumpy. It taste good, but all peanut butter and chocolate does!!!
Brenda says
My centers turned out very soft. I probably didn’t add enough powdered sugar. My sugar was in a storage container (not the original bag) and I don’t have a scale so I had to estimate. Can you tell me about how many cups the 1 pound would be?
Karen says
I thought I would try these since the recipe looked so simple. Needless to say I was disappointed. I followed the recipe word for word and just ended up frustrated and actually tossed them out. The chocolate wax way to thick when I tried to dip the peanut butter balls they fell apart. I even made my peanut butter balls up last night and left them in the refrigerator over night.
peggy says
My peanut butter balls are in the freezer waiting fir chocolate. I so hope they turn out.
Marcia Loftin says
I found the easiest way to dip candy was not with a toothpick but with a plastic fork, ( you break the center two prongs off, leaving the two outside prongs, set candy ball on fork and dip, the extra coating will drip back into the bowl. then just set it on waxed paper. (NO HOLE) It also works good for dipping pretzels, you can hook the pretzel over a prong. I make bon bons this way too.
Peggy Hathcock says
That is an awesome idea! I have had problems in the past trying to cover them with chocolate. This will alleviate the headaches.
Brittany says
I agree with some of the other comments, the ratios were not right. My mix ended up way too powdered almost like sand. So I decided to press it into the pan and see if it will make bars. Also, the peanut butter texture could make a difference, or melting the butter might help.
Ginger K. says
I have made these for years. I have used a different recipe of 1 lb butter, 2 lbs peanut butter, and 3 lbs of confectioners sugar. It comes very close to perfect every time except when the humidity is high. One person asked about a 6 dozen batch, this will do it. For those too sticky, ass more sugar and if it is crumbly, you’ve added too much sugar. Also when you melt your chocolate, melt paraffin was with the chocolate. This gives it a beautiful gloss and does not change the flavor. Hope this helps.
Maggie Sanford says
What kind of paraffin did you use? How nuch?
Shirley Baird says
Well what is your recipe. Whole thing. I absolutely can’t afford to waste money on bad recipes. I am using these for gifts
Patty Fisher says
I just made the balls, and the mixture was very powdery. I had to really work to form a ball. What did I do wrong?
Gloria M says
Your story is funny because I have a brother who married somebody from the Buckeye State and he’s from New England and we have of course called them peanut butter balls I guess that happens more often than not. It is definitely one of our favorites
Dgreen says
Do you melt or soften the butter before mixing it with the peanut butter?
Mallory says
I soften it.
Sabrina says
These are a Christmas staple for us to have around the house but I really don’t want to wait that long this year! Too good!
Julie Blanner says
Such a classic treat! I love the sweet and salty combo!
Alli says
These look epically delicious. I was just craving these yesterday and I’m 100% making this recipe!
Sarah Walker Caron says
I love peanut butter anything and I have seen recipes for Buckeye Balls all over but I love how you’ve taken the time to explain so much about the process and best practices. Thank you!
Aimee Shugarman says
These are a holiday favorite.
Amy Locurto says
These are always a hit at the party!
Kara says
These are so easy and sinfully delicious! I didn’t have paraffin, so I added a little coconut oil instead. Worked perfectly!
Anna says
I make these every year for the holidays! So good!
Amanda says
This recipe ratio is way off… I follow the measurements exactly and still have crumbs.. Adding peanut butter has not helped.. UGHH! Just wasted money…
Mallory says
A couple questions for troubleshooting, did you measure your ingredients by weight or volume? And did you use a stand mixer, like a kitchen aid?
Lrs says
In your post, under “Do Buckeyes need to be refrigerated?” You said they will keep several weeks in the fridge, but under “How long do Buckeyes stay fresh?” You said up to a week in the refrigerator. Which is right? Thanks!
Mallory says
It should be a week in the refrigerator and several weeks in the freezer. I updated the post. Thanks for catching.
Kitchie says
Where on the package does it say paraffin is edible?
Mallory says
You’ll want to get the food grade paraffin wax. They often sell it by the canning supplies.
Cindy veness says
I don’t use Hershey chocolate bars, nor paraffin. I use merckens chocolate wafers , it has the paraffin it
Rebecca Orr says
Mine are headed for the freezer right now! I was following the recipe exactly until I was adding the powdered sugar in gradually and realized I wasnt going to need 4 cups. I am pretty aure I used 2 1/2 cups or maybe 3. They rolled up great. Not too sticky and crumbly at all. I will be adding a bit coconut oil to my chocolate when I melt it instead of parafin wax. But that is just a personal preferance.
Janice Head says
I couldnt find the recipe for the buckeye balls on the site, can u give me the link?
Candy says
I had to use less powdered sugar…around 3 cups or a little less.
Nancy C says
I just finished the Buckeyes. I used a candle warmer to heat the chocolate and paraffin. It worked well for me. Better than the dance with the microwave. I used my newly acquired scale to weigh the paraffin but I think I will reduce the amount by a small amount next time. The coating seemed a little to waxy. My peanut butter mix really worked my mixer but I had no trouble rolling the first balls. As I got to the last of the bowl they didn’t want to be smooth so I held the ball in the palm of my had to warm it a little and it did the trick, nice and smooth. I did double dip in the chocolate with some of the larger balls so the chocolate ratio would be more like the smaller ones. I found that the toothpicks that were tapered worked best with the larger end in the p-nut ball. The one with the thinner end fell off the toothpick as I dipped them.
Thank you for this recipe. I lived in Ohio for many years but had never made Buckeyes because so many other people made them I didn’t have to.
Valarie M says
Can you use the extra crunchy peanut butter in place of creamy?
Mallory says
It will change the texture, but it should work. You may need to add a bit more peanut butter.
Christine says
Waaaaay too much confectioners sugar. Need them for tonight and they are ruined. Find a better recipe.
Mallory says
Hi Christine, did you try adding a a couple more tablespoons of peanut butter? That can help. See the post for more instructions. I also recommend using a stand mixer, because most of the time when I get complaints that they are too dry it is a simple matter of them needed more mixing time.
Chelsea Shepherd says
These turned out super well!
I tempered the chocolate by heating 2/3rds of the chocolate in the microwave at intervals until all smooth & melted and then added the remaining 1/3rd (finely chopped) chocolate until that melted, which helps bring down the temperature so your cold PB balls aren’t compromised, plus it won’t get the white bloom/streaks after it hardens and cools. No paraffin wax needed (though I did add about a tsp of coconut oil).
The recipe ratio amounts were perfect (just the right amount of chocolate to pb balls).
For those who are addicted to their kitchen scales to make sure all the balls are the same size, a 1 inch ball mentioned (that comes out with approximately 40 balls total) weighs 20 grams each.
Thanks for the tasty & easy recipe!
Meaghan says
Really glad I tried the paraffin wax. I hate when you see homemade treats leaving chocolate splotches all over your guests’ fingers and hands. Little bit of wax makes it like a professional candy that ppl can pick up. Just wanted to leave a comment b/c the cake decorating store I bought it from had food grade paraffin wax Beads and I really couldn’t find a conversion online from the wax cake to the beads. 2-3 Tbsp seemed right. It was $8 at a high end store and will make 8-10 batches I’d guess. The texture of the balls with that amount of sugar worked but I might try to see if I can get away with a little less and still roll em, just for more peanut butter flavor. Thanks for the recipe and making my first Buckeye-making experience a success!
Sharon says
I use graham cracker crumbs in my Buckeyes…without them the peanut butter part is way too sweet