Buckeyes Recipe
Buckeyes Recipe photo by Taste of Home

Buckeyes Recipe

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4.5 13 18
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These candies are always popular at my church's annual Christmas fund-raiser.—Merry Kay Opitz, Elkhorn, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling
MAKES:33 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 33 servings


  • 5-1/2 cups confectioners' sugar
  • 1-2/3 cups peanut butter
  • 1 cup butter, melted
  • 4 cups (24 ounces) semisweet chocolate chips
  • 1 teaspoon shortening

Nutritional Facts

2 each: 302 calories, 18g fat (8g saturated fat), 15mg cholesterol, 119mg sodium, 35g carbohydrate (31g sugars, 2g fiber), 4g protein


  1. In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside.
  2. Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator. Yield: about 5-1/2 dozen.
Originally published as Buckeyes in Country Woman November/December 2001, p7

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Reviewed Dec. 8, 2015

"I agree with Cassie. Buckeyes have to have some peanut butter showing. If you completely dip them they are like my peanut butter ball recipe. Peanut butter balls have graham cracker crumbs or rice crispies added. No matter how you cover them or what you call them they are yummy! I've been making them every Christmas for over 30 years. Use a double boiler and you won't have to keep reheating the chocolate."

Reviewed Dec. 24, 2014

"I usually make buckeyes using another recipe. The other one used paraffin wax in the chocolate mixture. It is very much easier to work with that this one that doesn't use it. They turned out well but the process was far more tedious."

Reviewed Dec. 27, 2013

"This was my first attempt at making Buckeyes and my husband said "These are the best Buckeyes I've ever had!". I followed the recipe and didn't add anything to it, a few things i did do: 1). roll the peanut butter balls until they become smooth- warm in your hands and change texture. Then place in the fridge for about 45 min + too cool. 2). Make the chocolate dip in two batches (chocolate becomes thick quickly). Melt 1/2 of the chips and 1/2 tsp shortening in a small pan on the stove over low heat stirring continuously. Dip cold balls quickly using a tooth pick to hold the ball while dipping. To get the look of a Buckeye (leave a little brown oval showing. 3). Cool balls on a cookie sheet covered in foil or waxed paper and place somewhere cold to cool. At the holidays I don't have room in the fridge...garage, freezer, porch railing anywhere that will be cold! Enjoy P.S. this is a very quick & easy recipe!"

Reviewed Nov. 26, 2013

"This was my first year making these for Thanksgiving and they turned out perfectly. I took some advice from other websites and added a teaspoon of vanilla extract to the peanut butter mixture. Also, I had to keep reheating the chocolate thirty seconds at a time to make it easier to handle. But, ohhhh they tasted so good."

Reviewed Dec. 13, 2012

"sclark 27 is correct--- I have never seen buckeyes that were completely covered with chocolate. You must leave a small circle at the top exposed so that it will look like a buckeye nut. I am from Ohio, I am a Buckeye, trust me on this!"

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