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Caramel Buckeye Candies

 Caramel Buckeye Candies
Dipped in caramel and drizzled with melted chocolate, these rich peanut-butter balls are also rolled in cereal and nuts. Yum! —Tiffany Voigt, Hilliard, Ohio
66 ServingsPrep: 1 hour + chilling


  • 3/4 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups confectioners' sugar
  • 5 cups crisp rice cereal
  • 1-3/4 cups finely chopped walnuts
  • 2 packages (14 ounces each) caramels
  • 1 cup butter, cubed
  • 2 cups white baking chips and/or milk chocolate chips


  • In a large bowl, cream peanut butter and butter until light and
  • fluffy. Beat in vanilla. Gradually add confectioners' sugar until
  • combined. Roll into 1/2-in balls; place on waxed paper-lined baking
  • sheets. Chill until firm.
  • In a shallow bowl, combine cereal and walnuts; set aside. In a
  • microwave, melt caramels and butter; stir until smooth. Dip balls in
  • caramel; allow excess to drip off. Roll in cereal mixture; return to
  • baking sheets.
  • In a microwave, melt chips; stir until smooth. Drizzle over candies.
  • Refrigerate until set. Store in an airtight container. Yield: 5-1/2
  • dozen.

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Caramel Buckeye Candies (continued)

Nutritional Facts: 1 candy equals 154 calories, 9 g fat (4 g saturated fat), 11 mg cholesterol, 87 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.