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Best Buckeye Recipe

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★★★★★

5 from 12 reviews

This simple recipe for homemade buckeyes is the perfect combination of chocolate and peanut butter. Buckeyes are sure to become a often requested family favorite!

Ingredients

Units Scale
  • 1 cup butter
  • 1 jar (15 ounces) smooth peanut butter
  • 4 1/2 cups powdered sugar (4.5-5 cups, adjust as necessary)
  • 1 1/2 cups semi-sweet Ghiradelli chocolate chips (12 oounce bag)
  • 1/3 bar paraffin

Instructions

  1. Place the butter and peanut butter in a large glass bowl. Microwave for 1 minute and 30 seconds, and stir together. Continue microwaving in 30 second intervals until the butter and peanut butter mixture are completely combined.

  2. Stir in 3 cups of powdered sugar with a wooden spoon.

  3. Add one more cup of powdered sugar and mix the sugar in well with your hands.

  4. Once you have added 4 cups of powdered sugar, add the last bit of powdered sugar slowly, a quarter of a cup at a time. You don’t want your dough to be too sticky or too dry. It will probably take between 4.5 and 5 cups. Use your hands to get the powdered sugar completely mixed in! If your dough is still sticky, add a bit more powdered sugar until your dough is easy to roll. 

  5. Roll the dough into balls. The buckeye balls should be quarter size or smaller.
  6. Place the peanut butter balls on a cookie sheet covered with wax paper. Chill in the refrigerator for one hour, or until they are firm enough to hold a toothpick.
  7. While the buckeyes are in the refrigerator, melt 1 1/2 cups semi-sweet chocolate chips with 1/3 bar paraffin in a double broiler over medium heat.
  8. When the chocolate is melted and the buckeyes hardened, turn the heat to low over your double boiler. Put a wooden toothpick in the middle of a buckeye. Gentle lower into the melted chocolate and rotate so the buckeye is covered with a small hole remaining around the toothpick.
  9. Lift the buckeye carefully out of the chocolate. Allow the excess chocolate to drip into the pan. Place the buckeye on a plate covered with wax paper. Remove the toothpick and repeat.
  10. One batch makes around 80 buckeyes. Store your buckeyes in the refrigerator or freezer.

Notes

  • Check the size of jar of peanut butter you are using. The original recipe called for 18 oz of peanut butter, before jars started shrinking. If you do use an 18 oz jar of peanut butter (the Aldi generic brand is still this size and works great), simply add a bit more powdered sugar. 
  • The amount of powdered sugar used will vary. I use around 4 to 5 cups. Add a cup of powdered sugar at a time and mix in. When you get to 4 cups, add in a quarter cup at a time until the dough is easy to roll without sticking. Then you know you don’t need any more powdered sugar.
  • Buckeyes freeze great! Simply layer waxed paper between the layers and store in an airtight container in the fridge or freezer. 

Nutrition

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Find it online: https://joyfullythriving.com/the-classic-buckeye/