Chocolate Peanut Butter Christmas Buckeyes
Chocolate peanut butter buckeyes are no-bake candies with firm, smooth peanut butter centers and chocolate-coated sides. The round patch of peanut butter left visible on top is intentional: it gives each candy its classic buckeye look. Regular creamy peanut butter helps the filling hold together, while chilling the rolled centers makes them easier to dip without slipping off the toothpick.
Ingredients for Chocolate Peanut Butter Buckeyes
- 1 cup regular creamy peanut butter (260g), preferably stabilized rather than natural
- 1/2 cup (1 stick) unsalted butter, softened (115g)
- 3 cups powdered sugar (360g)
- 1 teaspoon vanilla extract
- 12 ounces semisweet chocolate melting wafers (340g)
Makes about 24 candies. You will also need a parchment-lined baking sheet and toothpicks for dipping.
How to Make Chocolate Peanut Butter Buckeyes
- Mix the filling: Beat the butter and peanut butter until smooth, then mix in the vanilla. Add the powdered sugar gradually, scraping the bowl as needed, until the mixture forms a cohesive dough that holds together when pressed without feeling dry or crumbly.
- Roll the centers: Divide the filling into about 24 pieces and roll each into a ball about 1 1/4 inches across. Place them on the parchment-lined baking sheet. If the filling is too sticky to roll, chill it briefly first.
- Chill until firm: Refrigerate the centers, uncovered, for about 30 minutes. Start checking after 25 minutes. They should feel firm and hold their shape when lifted with a toothpick; chill longer if needed.
- Melt the chocolate: Microwave the wafers in a microwave-safe bowl at medium power in 20- to 30-second intervals, stirring well after each. Stop when the chocolate is smooth and flows from a spoon. A narrow, deep bowl or cup can make dipping easier.
- Dip the buckeyes: Insert a toothpick into the top of a chilled center. Dip it far enough to coat the sides and base, leaving a broad round patch of peanut butter exposed on top. Hold it over the bowl until the excess chocolate slows to a drip, then return it to the lined sheet. Dip a few centers at a time, keeping the rest refrigerated.
- Set the coating: Remove the toothpicks and smooth the small marks with a fingertip or a little filling if needed. Refrigerate the candies for about 20 to 30 minutes, until the chocolate is firm and no longer tacky.
How to Fix Sticky or Crumbly Filling
Regular creamy, stabilized peanut butter gives the filling a more dependable texture than natural peanut butter, whose separated oil can make it soft or sticky. Add the powdered sugar gradually and mix thoroughly before adjusting the dough.
If the filling is sticky, chill it briefly. If it is still too soft to roll, mix in a little more powdered sugar. If it remains dry and crumbly after thorough mixing, work in a small amount of peanut butter until it holds together.
How to Keep the Chocolate Fluid for Dipping
Stir the chocolate periodically as you work. If it thickens, rewarm it briefly in the microwave and stir again. Semisweet chocolate chips can replace the melting wafers, but they may melt thicker; add up to 1 teaspoon coconut oil only if needed to make them fluid enough for dipping.
Serving Chocolate Peanut Butter Buckeyes
Serve the set buckeyes on a candy platter with Christmas Crack with Saltine Crackers or Homemade Peppermint Bark.
How to Store and Freeze Buckeyes
Let the chocolate set before covering or stacking the candies. Store them in a covered container in the refrigerator to help them hold their shape, with wax or parchment paper between layers. Storage times vary, so keep them chilled rather than treating them as shelf-stable.
To freeze, place the buckeyes in an airtight, freezer-safe container with wax or parchment between layers. Thaw them in the refrigerator before serving to help limit condensation on the coating.
Nutrition
Approximate nutrition per candy, based on 24 candies: 230 calories, 3g protein, 13g fat, and 25g carbohydrates. Approximate nutrition per 100g: 525 calories, 7g protein, 30g fat, and 56g carbohydrates. Values vary with the peanut butter and chocolate used.
Chocolate Peanut Butter Christmas Buckeyes
Equipment
- Electric mixer
- Mixing bowl
- Parchment-lined baking sheet
- Microwave-safe bowl
- Toothpicks
Ingredients
For the Filling
- 1 cup regular creamy peanut butter (260 g), preferably stabilized rather than natural
- 1/2 cup (1 stick) unsalted butter, softened (115 g)
- 3 cups powdered sugar (360 g)
- 1 teaspoon vanilla extract
For the Coating
- 12 ounces semisweet chocolate melting wafers (340 g)
Instructions
- Beat the butter and peanut butter until smooth, then mix in the vanilla.
- Gradually add the powdered sugar, scraping the bowl as needed, until the mixture forms a cohesive dough that holds together when pressed.
- Divide the filling into about 24 pieces and roll each into a ball about 1 1/4 inches across. Place the balls on a parchment-lined baking sheet.
- Refrigerate the centers uncovered for about 30 minutes, checking after 25 minutes. Chill longer if they are not firm enough to hold their shape when lifted with a toothpick.
- Microwave the chocolate wafers at medium power in 20- to 30-second intervals, stirring well after each, until smooth and fluid.
- Insert a toothpick into the top of a chilled center. Dip it to coat the sides and base, leaving a broad round patch of peanut butter exposed.
- Hold each candy over the bowl until excess chocolate slows to a drip, then return it to the baking sheet. Keep the remaining centers refrigerated as you work.
- Remove the toothpicks and smooth the marks with a fingertip or a little filling if needed.
- Refrigerate the candies for 20 to 30 minutes, until the chocolate is firm and no longer tacky.
Tips
- Use regular stabilized creamy peanut butter for a firmer, more dependable filling.
- Add the powdered sugar gradually and mix thoroughly before adjusting the dough.
- If the filling is sticky, chill it briefly; if it remains too soft, mix in a little more powdered sugar.
- If the filling is dry and crumbly after thorough mixing, work in a small amount of peanut butter.
- Stir the chocolate periodically and briefly rewarm it if it thickens.
- Dip only a few centers at a time and keep the rest refrigerated.
Variations
- Semisweet Chocolate Chip Buckeyes: Replace the melting wafers with semisweet chocolate chips. If needed, add up to 1 teaspoon coconut oil to make the melted chocolate fluid enough for dipping.