These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes—hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin

Buckeyes

confectioners' sugar

peanut butter

butter, melted

chocolate chips

shortening

Hello from the Buckeye state. These are great. I would definitely recommend to anyone to put the chocolate and margarine in a crock pot to melt especially if making several batches. it keeps the chocolate warm and you aren't constantly having to reheat it. My family eats these up everytime.

@darrr: Who cares???  If you didn't make this recipe, leave a comment without rating it.

Like others have stated, a true buckeye isn't completely covered.  Some of the peanut butter mixture needs to be shown; thus a buckeye.  I like making one day, pop them into the freezer, then getting them out the next day to coat with chocolate.  I usually use almond bark because it melts smoothly/  Another trick is to melt the bark in a slow cooker  The chocolate stays at the perfect temperature.

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.

These are great, but add rice crispys to make them better and spray your wire rack or place on wax paper to keep from sticking.  You can dip them, cool them, then dip them and cool them on a different side if you don’t want the buckeye.

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.

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!

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.

It is best not to put these on a wire rack.  Mine stuck to the rack and the chocolate broke off a lot of them!!  Not a pretty presentation....... But they taste GREAT!!!!

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!

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.

Perhaps if we just call them peanut butter balls instead of buckeyes all the people from Ohio will calm down.  Delicious!!

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!!!

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.

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

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

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.

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

https://videodam.tmbi.com/wp-content/uploads/2021/12/Buckeyes_DIYD_16592_120921_H.mp4

Check out this video for how to make Buckeyes

buckeyes

Prep Time: 30 minutes

Total: 30 minutes

Servings: 3

Cost: $6.75 /serving

Author : Taste of Home

Ingredients

Instructions

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