Peanut Butter Buckeyes

The Black Cat Kitchen
by The Black Cat Kitchen
25 buckeyes
35 min

Let me start by saying emphatically, I am not a fan of Ohio State University (My Big 10 loyalties lie elsewhere, lol). My sincere apologies to any Ohio State fans. BUT, their mascot "buckeye" and this subsequent no-bake dessert have me sold on *partially* supporting them. A no-bake chocolate and peanut butter dessert? Sign. me. up.


This is not a new recipe and has been around a long time. I remember making these when I was a kid with my mom. Chocolate and peanut butter is a go-to combination for me. My puppy chow (or reindeer mix / muddy buddies depending on your geographic location) always includes a mixture of chocolate AND tons of peanut butter. It's just the best! But, back to the buckeyes. This is a simple recipe with not too many ingredients. The peanut butter inside is mostly mixed with powdered sugar (no one said these were healthy). My favorite addition is to press rough-chopped peanuts onto the chocolate shell before it hardens fully. This is not necessarily the "traditional" way to have buckeyes, but I find the chopped peanuts adds a really nice crunch and texture change. You can try it on half the buckeyes like I did!


I hope you enjoy and please check out my Instagram for more recipe inspiration: https://www.instagram.com/theblackcatkitchen1/

Peanut Butter Buckeyes
Recipe details
  • 25  buckeyes
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients
Buckeyes
  • 1 C creamy peanut butter (See note below)
  • 5 Tbsp unsalted butter (room temp)
  • 2 C powdered sugar
  • 1 tsp vanilla extract
  • 2 C semisweet or milk chocolate
  • 2 Tbsp coconut oil
  • 2 Tbsp crushed peanuts
Instructions
Buckeyes
Cream the peanut butter, butter, and vanilla together.
SLOWLY add powdered sugar and blend together.
Make sure you have incorporated all the powdered sugar, you may have to scrape down the sides of the bowl during this process.
Begin to take about 1 Tbsp size chunks of the dough and roll together to form a ball-place on a baking sheet.
Place baking sheet with peanut butter balls into freezer to firm for about 10 minutes, or fridge for 20.
Chop your peanuts and set aside.
Once they are finished cooling down, melt your chocolate and coconut oil together in a heat-safe bowl.
I use a toothpick to pick up each buckeye and dip into the melted chocolate. Be sure not to cover the entire ball, otherwise it won't look like a buckeye!
Right after dipping, then dip the ball into the dish of crushed peanuts, helping to press on some.
Set aside on baking sheet and continue.
The extra peanuts are optional, and I dipped about half of mine in them.
Allow buckeyes time to chill for the chocolate to harden. This can be expedited by placing them in the fridge or freezer.
I like to store mine in the fridge so they are cool to eat and last longer.
Tips
  • I found eating them, I much preferred the buckeyes that I rolled in crushed peanuts. The extra texture change was so nice!
  • You can use your fingertip or a butter knife to gently smooth over the toothpick hole on top.
  • I don't recommend using natural peanut butter for these-use the regular old creamy Jif/Skippy varieties.
  • You can also add crushed peanuts to the INSIDE of your buckeyes. I've never tried this and imagine the peanuts would stay fairly crunchy. My one concern would be if they were to soften over a few days and that would lead to a strange texture. However, if you give this a try, please let me know how you enjoy it!
The Black Cat Kitchen
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