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Buckeyes Recipe

Buckeyes Recipe

These candies are always popular at my church's annual Christmas fundraiser. They resemble chestnuts, or buckeyes, hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Buckeyes

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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."

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."

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."

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."

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!"

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."

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!"

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!!!"

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."

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!"

Rita Tarr User ID: 984744 204594
Reviewed Dec. 1, 2011

"loved them but want to know if for the shortening can I use unsalted butter instead of a bland thing like crisco?"

sclark27 User ID: 2916932 204593
Reviewed Dec. 1, 2011

"I make these every year for the holidays and have my entire adult life and helped my mom make them before that. They are delicious and always a hit! The reason they are called buckeyes is because they should resemble them by actually leaving a circle of PB showing at the top and not fully emersing the balls in the chocolate, thus creating the "buckeye" effect."

nashannan User ID: 1604460 100627
Reviewed May. 8, 2010

"The first time I made these for a bake sale, I doubled the recipe and they sold out. Now I make 4-5 batches and they still sell out. These little sweets have gone a long way to helpping my daughter's class pay for prom."

lmacgrath User ID: 3603271 114744
Reviewed Nov. 21, 2008

"They dip better if the dough is refrigerated before dipping in chocolate."

lmacgrath User ID: 3603271 74943
Reviewed Nov. 21, 2008

"These little delectables are expected every Christmas from my family. Everybody loves them!"

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