desserts

Best Ever Buckeyes

These Best Ever Buckeyes are a beloved RizzieFarms holiday treat — creamy peanut butter centers dipped in smooth chocolate to resemble the nut of the Ohio buckeye tree. With their rich peanut butter filling, silky chocolate shell, and irresistible bite-sized shape, these candies taste even better than Reese’s Cups. Perfect for parties, gifting, and freezer-stocking, this classic no-bake confection is simple to make and dangerously addictive!

Servings: 40–50 buckeyes
Total Time: 60 min
Pan: Baking sheet lined with wax paper

Ingredients

Peanut Butter Centers
  • 1 1/2 cups peanut butter
  • 1/2 cup margarine or butter, softened
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract
Chocolate Coating
  • 1 1/2 cups chocolate chips
  • 2 tablespoons Crisco (or solid shortening)
Best Ever Buckeyes

Instructions

  1. Mix the peanut butter filling In a large mixing bowl, combine **1 1/2 cups peanut butter**, **1/2 cup softened margarine or butter**, **1 pound powdered sugar**, and **1 teaspoon vanilla**. Stir until the mixture forms a smooth, thick dough.
  2. Shape into balls Roll the peanut butter mixture into 1-inch balls. Place the 40–50 shaped balls on a wax-paper-lined baking sheet.
  3. Chill Refrigerate the peanut butter balls for at least 20 minutes so they firm up before dipping.
  4. Melt the chocolate coating In a double boiler, melt **1 1/2 cups chocolate chips** with **2 tablespoons Crisco**. Stir constantly until smooth. (See detailed chocolate-handling tips in the Notes section.)
  5. Dip the buckeyes Insert a toothpick into each chilled peanut butter ball and dip it into the melted chocolate, leaving a small circle of peanut butter exposed on top to resemble a buckeye nut. Let excess chocolate drip off, then place each dipped candy back onto wax paper.
  6. Cool and store Allow the buckeyes to cool and harden completely. Store them in the refrigerator or freezer.

Notes

  • Remove chilled peanut butter balls from the refrigerator about 10 minutes before dipping to prevent cracking.
  • To melt chocolate without burning, place the chocolate and Crisco in a 2-cup bowl. Set this bowl inside a larger bowl of very warm water (100–110°F). Stir constantly until melted — do not let any water enter the chocolate.
  • If chocolate becomes too thick, place the bowl back into warm water briefly to thin.
  • If chocolate "seizes" (becomes grainy), fix it by stirring in 1 teaspoon shortening for every 2 ounces of seized chocolate.
  • Chocolate may also be melted in a double boiler over very low heat.

Tags

dessert candy no bake peanut butter holiday chocolate