Buckeyes Recipe
Buckeyes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe for Buckeyes is always popular at my church's annual Christmas fundraiser. They resemble chestnuts, or buckeyes, hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin
MAKES:
33 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
33 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside.
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

Nutritional Facts

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

  • 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
  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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Reviews forBuckeyes

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nanacarb User ID: 7845202 267766
Reviewed Jun. 8, 2017

"I'm from Ohio the true Buckeye state, I make these every year but use paraffin instead of shortening and don't cover them alll the way in chocolate, leave the tops bare so they look like a buckeye."

MY REVIEW
rwippel User ID: 4262008 257999
Reviewed Dec. 11, 2016

"I love all things buckeye! These were delicious, but I don't know how I feel about the semi sweet chocolate. I think I will cut with milk chocolate next time. I also froze the peanut butter balls for about 15 minutes before dipping in the chocolate."

MY REVIEW
Queenlalisa User ID: 15400 239043
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."

MY REVIEW
lcyree User ID: 8088985 215812
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."

MY REVIEW
Spinkleofsunshine User ID: 7241179 114752
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!"

MY REVIEW
emerald_Frog06 User ID: 5483248 204595
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."

MY REVIEW
cassieconrad User ID: 3750652 93785
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!"

MY REVIEW
NotASteelerFan User ID: 6377468 33983
Reviewed Feb. 10, 2012

"These buckeyes taste wonderful, but beware.... Not all chocoloate chips work well for dipping, even with the shortening added... I got so fed up with not being able to make the chocolate thin enough that I scrapped the whole batch and started over with Wilton chocolate designed for molds and dipping. I didn't even need to add shortening to them, and they tasted AMAZING!!!"

MY REVIEW
bowler_jen User ID: 1977143 39322
Reviewed Dec. 29, 2011

"Husband is still looking for the old grade school peanut butter bars recipe. This one is close."

MY REVIEW
kweber644 User ID: 4517624 33523
Reviewed Dec. 13, 2011

"I have several other recipes for Buckeyes, but this one is definitely the best. The secret is the melted butter. Yummmmm!"

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