Buckeyes makes a favorite peanut butter and chocolate candy. Named for the nut of the same name, this buckeyes recipe makes a candy that is loved through the holidays and all year.
The Thanksgiving tradition in my family is to spend the morning watching the Macy’s Thanksgiving Day Parade, have a huge Thanksgiving lunch, and then head outdoors to stave off that afternoon nap that always seems to follow. Then, later in the afternoon as we watch movies, we start making Christmas cookies or candies – or both! It so fun to do as a family and is a tradition Little Buddy won’t soon let me forget!
This year, we made enough buckeyes to hopefully last us through Christmas and possibly on into the New Year. In other words, we made a ton! They are so easy and fun to make and keep well in the freezer throughout the season that we just kept on going! The recipe is great for dividing if you don’t need many or multiplying like we did if you want to make even more!
Buckeyes are perfect for serving on holiday trays or placing in a beautiful container and gifting to friends and neighbors. There’s just nothing like a homemade treat for Christmas!
Here’s our buckeyes recipe. I think you’ll love them!
- 2 cups creamy peanut butter
- 2 cups confectioner's sugar
- 4 tablespoons unsalted butter softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 12- ounce package chocolate chips dark, milk, or semisweet
- 2 teaspoons vegetable shortening or coconut oil
- Line rimmed baking sheet with parchment paper. Set aside.
- Mix together peanut butter, confectioner's sugar, butter, vanilla extract and salt with an electric mixer until well combined. Using a 1 teaspoon cookie scoop (or two teaspoons), scoop individual balls and place onto the parchment paper. Place in freezer for 15 minutes to harden.
- Melt chocolate chips and shortening or coconut oil together in microwave for 1 1/2 - 2 minutes at 50 % power.
- Dip each hardened peanut butter ball into the melted chocolate using a spoon and then place back onto the parchment paper lined baking sheet to dry.
- Store in an airtight container in the refrigerator for up to a 2 days or in the freezer for up to 3 months.