Native to North America, buckeye trees produce large, glossy brown nuts. Named for their resemblance to a deer’s eye, these showy brown nuts that drop in the late fall are poisonous. However, they’ve inspired an incredible treat: peanut butter buckeyes. These simple, no-bake treats are a favorite of residents of Ohio and beyond. If you’ve never made them before, you’ll see how easily you can make them, especially with kids!
Tips for Making Peanut Butter Buckeyes
Though not overly complicated, these little treats have a few specifications. When making them, be sure to follow the recipe exactly, and to only get the right ingredients. What are the “right” ingredients, you ask? Well…
Peanut Butter Quality
First of all, classic creamy peanut butter is a must. “Natural” peanut butter, or peanut butter from a grinder has too much oil and too much grit. It will be the wrong texture and won’t set properly. Do not fancy this recipe up! Many home bakers keep all the ingredients on hand, no specialty brands required.
Vegan, Nut-free Buckeyes
If you want to make these buckeyes more allergen-friendly, you don’t need a lot of substitutions. They’re naturally gluten-free! Substitute the butter for vegan butter (and add 1/4 tsp of salt) for vegan buckeyes. Sunbutter (sunflower seed butter) is the best nut-free substitute for buckeyes! Again: make sure it’s not the kind with a layer of floating oil on top! Trader Joe’s is my favorite sunbutter.
How to Make Peanut Butter Buckeyes
Peanut Butter Buckeyes
Equipment
- electric mixer optional
- Medium mixing bowl
- Large measuring cup or small-medium bowl
- rubber spatula
- Jelly roll pan or baking sheet
- Parchment or wax paper
- Melon baller optional
- measuring cups and spoons
- Toothpicks
Ingredients
Peanut Butter Balls
- 16 oz Classic creamy peanut butter 2 cups
- ½ c Salted butter
- ⅛ c (2 tbsp) Light brown sugar firmly packed
- 1 ½ tsp Vanilla extract
- 3 ¼ c Powdered sugar
Chocolate Coating
- 2 c semisweet chocolate chips
- 2 tsp coconut oil
Instructions
Peanut Butter Balls
- In a medium mixing bowl, the peanut butter and butter together until well-combined (this is easier with a mixer).
- Beat in the brown sugar and vanilla extract.
- Add powdered sugar 1 cup at a time, and stir between each until completely combined. Note: wrap a towel around your bowl to prevent powdered sugar from puffing all over your kitchen.
- Cover a baking sheet with parchment paper, wax paper, aluminum foil, or plastic wrap (this prevents the PB from sticking to the sheet).
- Using a melon baller or tablespoon, scoop out roughly even portions of the peanut butter batter. They should be about the size of a buckeye nut. Roll them into smooth balls and place them on your prepared cookie sheet.
- Once all the PB is rolled into a ball (you can put them really close together since they won't be baked), chill the dough balls for at least 15 minutes in the fridge.
Chocolate Coating
- While the PB is in the fridge, melt the chocolate. Add the chocolate chips and coconut oil to a large measuring cup or microwave-safe bowl (a large cereal bowl also works).
- Heat the chocolate in 30 second intervals in the microwave, stirring between each 30-second stint. It should take about 2-3 minutes, depending on the strength of your microwave.
- Once your PB balls have chilled, take them from the fridge. Spear one ball with a toothpick, and cover all but the top square inch with melted chocolate. Set the covered ball back on the wax paper.
- Once all balls have been dipped in chocolate, put them back in to chill (at least 15 minutes in the freezer, or an hour in the fridge).
- Enjoy!
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