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Great recipe. When I am pressed for time, I turn the “dough” out into a 9×13 pan (lined with parchment paper)and spread the chocolate mixture over the top. After chilling until the chocolate is just beginning to get set, I cut into 1 inch squares and then chill some more. Not authentic Buckeyes but just as yummy. This is a great recipe.
Can you use regular chocolate in place of chips?
Hi, Ethel! Yes, you can. Enjoy!
This is the recipe I’ve used for years for my Christmas PB balls. I love how these are only ‘half’ dipped making the buckeye!!
Ps- for an added treat…throw 1/2 cup of Rice Krispies into the peanut butter. Super yummy crunchy addition.
How far in advance can these be made for the holidays? (How long will they stay fresh and not dry out?) If you do freeze them, does it turn the chocolate when you take them out of the freezer?
Hi, Christi! Here’s Irvin’s response to a similar question about freezing buckeyes below: “Just make sure they are in a air tight container, or in a ziplock bag. They have a tendency to absorb odor from their surroundings and you don’t want them to start to smell or taste like freezer. But tightly sealed, they should keep for a couple of months in the freezer.”
In the refrigerator, they’ll keep for several weeks.
Hi, I want to try and make this but my oven is broke, can it be done in a toaster oven?
Hi, Dawn! This recipe doesn’t actually require any baking, so it’s a perfect recipe to make while your oven is broken! Enjoy!
Can you freeze these?
Yes! Just make sure they are in a air tight container, or in a ziplock bag. They have a tendency to absorb odor from their surroundings and you don’t want them to start to smell or taste like freezer. But tightly sealed, they should keep for a couple of months in the freezer.
I love Buckeyes! And love the photography! I followed the recipe exactly but the dough was crumbly, very hard to make into smooth balls. What did I do wrong or how to do it differently next time? Add more butter?
I’m so sorry about that! It’s possible you added too much powdered sugar, which sometimes gets packed down when you measure it in cups (as opposed to weighing it). If that happens again, try a little more melted butter, or you can even add a touch (1 teaspoon) of milk to help smooth out the dough.
The dough, before you chill it, should look like the photograph above – a smooth stiff paste. If it is crumbly, add a little melted butter or milk like I suggested until it gets to that point. You want it firm but not crumbly. I hope this helps!
Oh the other thing to note is to NOT use natural peanut butter. You want the regular grocery store stuff which has added oils to keep the peaut butter from separating. If you are using natural peanut butter it will be drier and might also make the peanut butter filling crumbly.
These are a favorite at holiday parties, for sure, but I’ve always been intimidated to make them for some reason. This post explains it all, and makes them seem easy!
If you are trying to go “low carb” aka “low sugar” could you possibly add a little stevia and maybe corn starch or arrow root powder instead to firm them up?!
I just returned from Ohio, where I had a Buckeye candy for the first time. Vowed I would make some, and then your recipe appeared. Fate. Tomorrow.
Can I use table salt instead of kosher salt? If so, would the measurement be the same?
Hi Kathleen, I would use 1/2 teaspoon of table salt if you don’t have kosher salt. Then just taste it, add more if needed. And, if you are using salted butter, you may not need to add any salt.
What does “not natural” peanut butter mean….I only buy organic peanut butter made with peanuts only, would this not work in this recipe? Does it mean you’d have to use peanut butter with additives like hydrogenated oils that keep the oil from separating out?
Yup, that’s what they mean… Sometimes our healthier choices are wonderful for eating everyday foods, but not for baking/candy making. Skippy & peter pan are two of my favorite PBs to use in this type of recipe.
Hi, what would you suggest as a substitute for the butter to bake these for a lactose intolerant person?
I live near Ohio State University, home of the Buckeyes. I’ve made several versions of these and eaten many! With regard to a substitution for butter: you can use a firm margarine (not in tub). I like butter better, but some can’t eat it or prefer plant-based foods. I haven’t tried solid coconut oil, but it should work–just add extra powdered sugar if needed (1/4 cup or more) to get super-firm dough.
i ran out of butter and used canola oil for the remainder and it turned out just fine! im assuming any neutral flavored oil would work as well
Good to know! Thanks for sharing, Chesney!
A classic and I love that you don’t need to turn on the oven to make them. That’s a big plus in the summer heat.
Exactly! No-bake goodies like this are perfect for the summer.
Magic bars , now these,
Trying to kill me
I love buckeyes, and just recently made them myself. One addition that I did, which took them from delicious to AMAZING, was to add some crushed Rice Crispies cereal into the peanut butter mix – maybe about a cup or cup and a half. It adds some welcome texture variation to the mix.
Your buckeyes look perfect. I was not able to keep the peanut butter balls on my toothpick, so I ended up with fully chocolate coated balls rather than buckeyes, but in the end, it didn’t matter.
I solved the tooth pick problem by inserting them at an angle and holding them that way. It worked just fine. I also kept a part of them in the refrigerator while coating the others. As they warmed up they slid off more easily.
It’s a bit different than I learned as a child, but I always like to try different ones. I was born, schooled and worked as a Buckeye. In answer to the question about the natural peanut butter, it would separate.
I don’t use processed peanut butter. What’s the problem with natural/organic in this recipe?
If I could venture a guess here… In my experience all natural peanut-butter is usually much thinner consistency than processed peanut butter and so it may not setup to the same stiffness that the recipe calls for.
Hi Cherie, natural peanut butters tend to separate.
Too bad! But thanks for the reply! I love your site and recipes. Every recipe I’ve made of yours (and that’s a lot!) has been excellent.
I recently tried natural PB for these buckeyes, and it worked fine, though the dough seemed slightly less manageable. (By the way, we never melt the butter but use soft, room-temp butter.) The biggest challenge with natural PB was guessing how much oil to pour off the top of the PB, and how much sugar to add to get a firm, workable dough that will form balls well–not too soft and not too crumbly.
I have never heard of these before but they look so cute.
BIG time peanut butter cup lover and can’t say as I’ve ever had one of these. Seen lots of photos of them, thanks for inspiring Irvin. Just scared I’d eat them all. :)