Hi Anthony, by any chance were you using natural peanut butter? (natural peanut butter is often drier and less stable) or did you dump half the powdered sugar in all at once vs adding it gradually? (this can sometimes overwhelm the mixture and make it harder to combine)

I’ve been making buckeyes most of my life, and the recipe is older than I am. That said, if they still seem too dry, depending on the climate where you are, you can sometimes salvage it by adding moisture back in gradually. Add 1–2 tbsp peanut butter and mix it in. Keep mixing — it should turn into a soft dough that holds together when pressed.

I’m so glad you like the buckeyes!

I’m thrilled that you love them!

Try coconut oil

Sherri, thanks for the coconut oil idea. I used to make these buckeyes as many as 30 years ago with paraffin because it worked so well for shipping to family and friends. But we aren’t shipping anywhere this year, and I really like the idea of using healthy coconut oil to thin the chocolate. Clever idea with the dish towel, by the way.

I use a little coconut oil in my chocolate.  It’s solid at room temperature so the chocolate sets up nicely and it doesn’t change the taste.  My husband doesn’t like coconut,  but says he can’t tell.  Also, I use a coffee cup to melt the chocolate in the microwave.  To keep from having to reheating the chocolate, I take a dish towel and wet it, then put it in a mixing bowl forming kind of a nest and nuke it for a minute (careful, it will be hot).  Then set your cup of melted chocolate in the bowl with the hot towel.  It will stay the perfect temperature for dipping.  As your chocolate cools just lift the cup out and nuke the bowl and towel again.  This will also melt the chocolate. When the level of chocolate drops,  you can add some to the cup and it will melt in a couple minutes.  I like the idea of using a mini crock pot.  Maybe I’ll look into getting one.

You should get 36-40 candies from this recipe, Jessica.