Peanut Butter Buckeyes

Easy Buckeyes

This is one recipe that I’ve been meaning to add to my recipe index for ages. Back in October I asked my Facebook friends what kind of traditional holiday sweets they cook up in December. My Ohioan friend Tina said “It’s not Christmas in Ohio without buckeyes.” That made me reflect upon the last time I had them, which was almost too long ago to recall! I added them to my advent list that very moment.

Easy Buckeyes

There are a few variations to buckeyes, but not many. I think that’s one of the nice things about them. You know what you’re getting, which is pretty much peanut butter and chocolate OVERLOAD! These little candies are potent.

Easy Buckeyes

I used a cookie scoop to portion my peanut butter mixture and the work went pretty fast! You may consider doing the same thing, or enlist extra pair of hands to help!

Easy Buckeyes

I collect fancy cocktail picks, so I decided to use some for these candies. The usual method of coating the candies in chocolate is to insert a toothpick into the peanut butter balls and hold them by the toothpick as you dip. Afterward the toothpicks are discarded but since my toothpicks were cute, I left them in. It makes them easy for guests to pick up from a serving tray, too.

Easy Buckeyes
Easy Buckeyes

It seems most of the older recipes for Buckeyes call for paraffin, which I did not use. Paraffin is used to keep the chocolate coating shiny. I used a combination of white almond bark and semisweet chocolate instead. This makes a tasty chocolate coating that looks shiny and keeps the chocolate from blooming. Fat bloom happens if the chocolate gets overheated. The cocoa butter melts and then re-solidifies, leaving a whitish coating.  Bloom does not harm the flavor of chocolate and is totally consumable! It just looks odd.

You can use semisweet chocolate with no other additives if you prefer. If you do so I recommend heating it over a double boiler so it doesn’t overheat. I have also used Ghiradelli dark chocolate melting wafers, and they usually yield a nice result with no bloom.

Easy Buckeyes

I portioned my buckeyes 2 tablespoons each piece, but most people make them a little smaller. This recipe makes 40 as written, or you could portion them in 1 tablespoon balls with a yield of 80.

Easy Buckeyes

Heather Baird
This is a classic and beloved Christmas candy that has been passed down for ages! The unsticky peanut butter dough is easy to roll, and a fancy cocktail pick makes dipping them easy.
In this recipe, I use a combination of white almond bark and semisweet chocolate chips to create a no-temper chocolate coating with creamy flavor. However, you can simply use 4 cups of semisweet chocolate chips, melted, for the coating. Just be sure to melt the chips over low heat, or in a double boiler, to avoid overheating the chocolate. Overheated chocolate, when set, will develop a white film (fat bloom) which is harmless to eat and still tastes the same, it just doesn't look as fresh.
5 from 1 vote
Prep Time 35 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 48


  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups creamy peanut butter 1 jar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups confectioners’ sugar
  • 1 lb. white almond bark
  • 1 1/3 cups semisweet chocolate chips
  • Toothpicks or cocktail picks


  • In the bowl of an electric mixer, combine the butter, peanut butter, vanilla and salt. Mix them well on medium speed until creamy. Scrape down the bowl and mix again.
  • Add the powdered sugar 1 cup at a time and mix on low speed until crumbly. When all of the sugar is used, the mixture should hold together when squeezed in the palm of your hand. If the mixture is too crumbly, add more peanut butter 1 tablespoon at a time. If too lax and sticky, add more powdered sugar.
  • Cover two or more cookie sheets with parchment paper. Scoop the mixture using a 3 teaspoon cookie scoop. Place them on the parchment paper and roll them into balls between your palms. Press tooth picks into the centers of each peanut butter ball. Transfer them to the freezer and chill on the cookie sheets for about 10 minutes.
  • While you wait for them to freeze, prepare the chocolate coating. Chop the white almond bark into fine pieces and heat over a double boiler (or in the microwave) stirring until completely melted. Add the semisweet chocolate and stir until melted and incorporated into the almond bark.
  • Remove the candy from the freezer and dip each ball into the chocolate about 2/3 of the way so that they have the appearance of buckeyes. Return the dipped candies to the parchment paper and allow to stand until set, about 10 minutes.
Keyword creamy peanut butter, peanut butter balls, white almond bark
Tried this recipe?Let us know how it was!
Notify of
Newest Most Voted
Inline Feedbacks
View all comments
6 years ago

Definitely the cutest version for Buckeyes I've seen recently! I love your unique touch that makes everything looks just beautiful ♥

Kathy @
Kathy @
6 years ago

My aunt Carol made us buckeyes every Christmas! So memorable to see your version here – I pinned it!

We are not Martha
We are not Martha
6 years ago

These are adorable a and I LOVE those little cocktail picks!!