Buckeye Candy

Buckeye candy have a soft peanut butter fudge-like center dipped in chocolate that resemble the tree nuts from the famed Ohio buckeye tree.

Buckeye candy have a soft peanut butter fudge-like center coated by semisweet chocolate. Buckeye candy are similar to peanut butter balls, but instead of the entire peanut butter center being covered in chocolate, the top of the peanut butter center is left un-dipped. This is how this classic candy got its name; they were named for their resemblance to the tree nuts from the famed Ohio buckeye tree.

This homemade peanut butter candy became known between the 1960’s and 1970’s in the midwestern state of Ohio. This classic candy has become popular around the Holiday season, especially Christmastime. They are a great addition to holiday cookies and candies and the best part is, they are extremely easy to make!

How to Make Buckeye Candy

Buckeye candy are a relatively easy recipe to make and even freeze extremely well – meaning you can make some of your holiday treats in advance! Be sure to read the tips below the recipe for information on freezing this recipe.

Equipment

• Mixing bowls of various sizes and mixer/stand mixer
• Double boiler
• Cookie sheet or sheet pan
• Toothpicks
• Parchment paper, silicone baking mats or waxed paper
• Small cookie scoop

Ingredients

• 1 1/2 cups creamy peanut butter
• 1 cup + 1 Tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 4-6 cups powdered sugar
• 4 cups high quality semi-sweet chocolate or baking chips (I like to use Ghirardelli or Guittard)

Instructions

In a large mixing bowl or bowl of a stand mixer, cream the peanut butter and 1 cup of butter until fluffy. Beat in the vanilla extract and 5 cups of the powdered sugar; continue adding the powdered sugar 1/2 cup at a time until the mixture is firm. The amount of powdered sugar will vary depending on the brand of peanut butter you use.

Using a small cookie scoop, scoop the mixture into small balls about 1 inch in diameter; roll between hands to make uniform. If you don’t have a cookie scoop, you can use a regular spoon to scoop and portion the peanut butter mixture. Place on a lined cookie sheet or sheet pan and place in the freezer until firm (about 30 minutes). Do not let the peanut butter balls freeze, as they will be difficult to dip in the melted chocolate.

Melt the chocolate chips and remaining butter over double boiler and stir until mixture is smooth. You can use a microwave to melt the chocolate, but there is more room for error in overheating the chocolate, which will then cause the chocolate to become hard (use only 50% power). Remove the peanut butter balls from the freezer. Using a toothpick, dip the peanut butter balls into the chocolate, leaving a small portion at the top of the peanut butter ball un-dipped.

Place back onto lined cookie sheet or sheet pan; decorate with additional holiday sprinkles if desired. Place in refrigerator until chocolate has set. Store in refrigerator or freezer; make sure the container is sealed well.

Tips for Buckeye Candy

• Will keep in freezer up to 45 days; make sure they are sealed well. 
• You can substitute crunchy peanut butter in this recipe using the same amount
• You can substitute milk or white chocolate for the semi-sweet chocolate 
• Use a high quality chocolate so that it melts better; I like using Ghirardelli or Guittard

Made this recipe? Comment or rate below or on Pinterest or Instagram!

Want more holiday recipes?