Buckeye Balls Recipe

I LOVE this recipe! I've made this recipe several times, and my favorite way to make them is to double the recipe, press the peanut butter part in a 9 x 9 glass pan, pour the melted chocolate over top, refrigerate, and then cut into small squares when thoroughly chilled. It saves the time of forming each ball and dipping them.

I'm a transplated Ohioan and I love my Buckeyes at Christmas. I've had good luck with this recipe but I do drop the sugar to 3 cups sifted (about 14 oz) and I do add 1/8 tsp. salt to the peanut butter mixture. This takes care of the "too sweet" problem and makes the pb mixture a nice counterpoint to the sweet chocolate coating. Over the years I have evolved this recipe and now I use natural organic peanut butter (from Costco) and dark chocolate for the coating. And as for those toothpick holes? Just pinch them closed with the tips of your fingers.

I've made these for the office but squeeze the peanut butter balls in between 2 small pretzels, then dip into chocolate, tap off the excess. I place them onto a waxed paper lined cookie sheet and pop into the refrigerator for about 2-4 minutes to firm up. Employees call it crack because it's additive.

Like other reviews, I attempted to use the four cups of sugar and found that the resulting dough was too dry. I supplemented with additional peanut butter to restore the expected balance. Instead of toothpicks, I used chop sticks to pick the balls up which worked very well! This was especially helpful as I wanted to completely coat them in chocolate instead of leaving a bit of exposed peanut butter dough. Finally, I also used a silicon sheet instead of wax paper. They seem to work just as well without the waste.

I know why the shortening is added but I just don't like the taste, instead I turned this into a layered fudge instead 😊 I put the p.b. layer on bottom of a parchment linied in 8 x 8 pan, popped it into the frig for half hour. Then I smoothed melted chocolate on top. Popped back in frig. Then removed the fudge with parchment paper and cut into bite size pcs.

I made these for my candy boxes this past Christmas and was glad I had some leftover for the house - yum! Instead of rolling them out, I used my little cookie scoop - it made them the perfect size for two bites. I completely dipped them in milk chocolate bark, then topped them with chopped peanuts. Sooo goood!

This was my 1st time making buckeye balls, and I'm happy to report they turned out wonderfully. The amount of confectioner's sugar was overwhelming, so I reduced it by almost 1 1/2 cups. I added 3 tbsp of maple syrup in its place, but 2 tbsp would have been sufficient. I slightly warmed the peanut butter, maple syrup, and butter so it would be pliable instead of a stiff ball (my wrists ache after kneading tough dough for too long). The dough was a little tougher than cookie dough and not at all dry and crumbly. I also used milk chocolate melting wafers in place of chocolate chips and shortening; it's a smoother and more decadent chocolate taste. I drizzled the tops with the extra chocolate to cover the toothpick holes. They sweat a bit when you first put them out, but they sat out on my table for 2 hours without melting or losing their shape.

PLEASE NOTE!!!!! The sugar peanut butter ratio is not right. I ended up adding another 1/2 cup of PB and 1/4 cup butter and they were still crumbly. I also used melting chocolate instead of chocolate chips. They ended up pretty good with the alterations.

This turned out great. As others suggested, I used 2 cups of peanut butter and started out with 3 c of confectioner sugar. It may have been the extra peanut butter, but, adding gradually, I ended up using almost the 4 cups. Great texture & taste! I think the hardest part was trying to figure out what container would work best to dip them in without too much chocolate waste! Thanks for sharing!

My husband is mostly sugar free and I try to follow the same diet. I make these as a treat with Sevia powdered sugar, low sugar peanut butter and sugar free chocolate chips. He loves them. I also do them as a mini peanut butter cup. I use small muffin tins, put the peanut butter in the cup and then pour the chocolate over the top. I freeze the pans and when they are solid, I put them in a container and refreeze. We pull them out when we want an after dinner treat.

I had to use 9 oz.of chocolate and 3 tbsp of shortening. The 4 cups of powdered sugar worked for me. I leveled them off before putting into the mixer. When I was shaping the balls, I would smush the mixture together first to get it to be cohesive, then roll it between my palms to get the ball. No issues. Make sure you're butter is very softened/soft. Even using a stand mixer, the motor struggled.

Much better than Reece's.

Oh so yummy! Absolutely delicious. Clearly I need help because I burnt the chocolate. I finally bought melting wafers which wasn’t the best option but apparently I am chocolate challenged. LOL

It's so hard to find good recipes I know your a go to when I need to make something I don't already have a recipe for thank you

Taste just like I remember - delicious! I took other reviewers’ suggestions and only used 3 cups of powdered sugar. They were still plenty sweet and also stayed moist.

Literally the best ones I’ve ever had. Thank you for sharing this recipe.

Quick, flavorful, and satisfying.

This is the third Buckeye recipe I’ve tried and it definitely has the creamiest center

I altered the recipe using 3/4 cup of regular creamy peanut butter and 3/4 of the chocolate peanut butter. Everyone raved about how good they were. I've got orders for more already!!

In place of the unsalted butter, add cream cheese. They need to chill harder before dipping, but oh so rich and delicious!