Name: Buckeyes
Prep time: 30 min
Total time: 30 min
Yield: 30 balls
Ingredients: 12 oz Peanut Butter; 1 stick Butter; 1 tsp Vanilla Extract; 16 oz Chocolate (Chips or melted bars); 16 oz Sugar

Dessert,Party Favorites,Recipes

No-Bake Buckeyes

29 November Gary Goodman 12 Comments

4.5 from 2 votes

Buckeyes

These delicious peanut butter balls taste similar to the peanut butter cups we are all familiar with from our youth. Easy to make, and don't require any baking. They are a great recipe for the holidays or you can make them as a fun activity with kids. And they're gluten-free!

Course Dessert

Cuisine American

Keyword Chocolate, Gluten Free, Peanut Butter

Prep Time 30 minutes

cooling time 1 hour

Total Time 30 minutes

Servings 30 balls

Author Gary Goodman

Ingredients

12 oz Peanut Butter
1 stick Butter
1 tsp Vanilla Extract
16 oz Chocolate Chips or melted bars
16 oz Sugar

Instructions

Combine Peanut Butter and Butter into a bowl and beat together. Add in vanilla extract and sugar and combine until you get a nice crumble.
Roll mixture into balls of about 1 heaping tbsp each. Place on baking sheet lined with wax paper or parchment paper.
Insert toothpicks into each peanut butter ball and place in the freezer for 1 hour.
About 20 minutes before removing the peanut butter balls from the freezer, start melting your Equal Exchange chocolate chips in a double boiler or in the microwave. For microwave, heat and stir the chocolate every 30 seconds. Make sure not to overheat. If using a double boiler, you can temper the chocolate to get a shiny surface. Dip each ball into the chocolate leaving a small "eye" of peanut butter at the top.
Place on wax paper to cool.

About The Author

Gary Goodman

12 COMMENTS

Worries | 22nd Apr 20

DEB! HELP! I have tons of filling left! When I was rolling them into balls, my largest was about the size of a ping pong. I made a full batch, but instead of 64, I ended up with at least 100! It just kept multiplying and I thought the bowl of filling would never empty. Now I have half a batch left, and I m not sure I can take anymore buckeyes, delicious as they are. Any other uses for all this peanut butter goodness?
Worries | 22nd Apr 20

I suggest putting the filling in the fridge after they are rolled for about 20 minutes so they firm up and don t fall apart when you skewer them..As some of them did for me. Awesome recipe though! Not too sweet! I used salted butter and didn t add any extra salt and they taste great! This recipe sounds great pretty close to my grandma s traditional peanut butter ball recipe. You want crunchier? Try corn flakes. Sounds crazy, tastes and crunches great.
APKun | 22nd Apr 20

The only thing is, some of them fell apart as I was coating them in chocolate. I think they were a tad too dry to skewer. Maybe I should put a tad more butter in them next time?
APKun | 22nd Apr 20

Hi. I was wondering: if you make the dough (peanut butter center mixture) in advance, and maybe keep it in the fridge for an hour or two before forming it into balls and dipping into chocolate, is that ok? PLEASE HELP! thanks
- Kate Chess | 22nd Apr 20
  
  This seems like it would work! Did you try it?
Expertans | 19th Mar 20

A question: do you use natural peanut butter or the kind processed with sugar and stabilizers? It does make a difference and would be useful information in the recipe itself. And does anyone know how long these keep and whether or not they ship well do they require refrigeration?
- Kate Chess | 20th Mar 20
  
  We used natural peanut butter and the Buckeyes held together well. Because they have butter, we wouldn’t keep them out of the fridge for long.
Behealthiers.Com | 18th Mar 20

Delicious but what a mess! I didnt get a single buckeye to look like the pictures. They fell apart, didnt stay on skewer, didnt get evenly coated, and had holes in them from where the skewer was inserted. That being said, YUM! It wasn t pretty, but they taste awesome. Can I freeze the buckeyes or was it only the peanut butter batter that could be frozen?
- Kate Chess | 18th Mar 20
  
  Thanks for trying them! Once they’re made, we don’t see any reason you couldn’t freeze them — but you’d probably want to thaw them out before eating! 😊
Kathi Hanson | 6th Dec 18

Do you have a recipe that uses baking cocoa instead of the chocolate chips? I’m not sure it’s possible but if so I’d LOVE that recipe as I just bought a big bag of EE baking Cocoa last week!
- Gary Goodman | 10th Dec 18
  
  Hello Kathi. Sorry, but I haven’t tried making these with baking cocoa. If you find a good recipe for making these with baking cocoa, please share with us.
Marie | 6th Dec 18

A similar recipe can be found in the book The Perfect Cookie by America’s Test Kitchen, page 330. Their recipe adds melted white chocolate chips to the peanut butter dough.

No-Bake Buckeyes