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Rows of homemade buckeyes, creamy peanut butter balls dipped in glossy dark chocolate with a round patch of peanut butter showing on top, on a parchment-lined tray

No-Bake Buckeyes

Creamy peanut butter balls dipped in smooth semisweet chocolate with a circle of peanut butter left showing on top.
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Prep Time 45 minutes
Cook Time 5 minutes
chilling 1 hour
Total Time 1 hour 50 minutes
Servings: 48 candies
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

Peanut butter filling
  • 1 1/2 cups creamy peanut butter regular, not natural (385 g)
  • 1/2 cup unsalted butter softened (113 g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 1/2 cups powdered sugar sifted, plus more as needed (420 g)
Chocolate coating
  • 2 cups semisweet chocolate chips or chopped chocolate 12 ounces (340 g)
  • 1 tablespoon coconut oil or vegetable shortening

Method
 

  1. Line a large baking sheet with parchment or wax paper.
  2. Beat the peanut butter, butter, vanilla and salt until creamy. Add the powdered sugar a cup at a time on low speed until a thick, smooth dough forms.
  3. Roll the filling into 1-inch balls and place them on the baking sheet.
  4. Freeze for 30 minutes or refrigerate for 1 hour, until firm.
  5. Microwave the chocolate and coconut oil in a small, deep bowl in 30-second bursts, stirring between each, until smooth.
  6. Insert a toothpick into each ball and dip it into the chocolate, leaving a circle of peanut butter uncovered on top. Let the excess drip off.
  7. Return to the parchment, remove the toothpick and smooth the hole with your fingertip.
  8. Refrigerate for about 30 minutes, until the chocolate is firm.

Notes

Texture: The filling should feel like soft play dough. Add powdered sugar if sticky or a little peanut butter if crumbly.
Storage: Refrigerate airtight up to 2 weeks or freeze up to 3 months.
Nutrition is an estimate per candy.