THESE NO-BAKE BUCKEYES ARE SO POPULAR, MY FAMILY MAKES 4 BATCHES EVERY YEAR
My siblings and I bake holiday treats together each year, and while the cookie lineup might vary, there’s one treat my sister always requests: buckeyes. Creamy peanut butter centers are dipped in chocolate for a no-bake bite that’s basically a homemade Reese’s cup in truffle form. I speak from personal experience: It’s hard to stop at just one.
Why I Love Buckeyes
In the midst of this holiday baking season, it can sometimes feel like my oven is running overtime, so I especially appreciate that these buckeyes are completely no-bake. Sure, they require a little chill time in the refrigerator, but on a day when I’m making a bunch of other holiday treats, that’s a welcome pause that allows me to catch up with my other baking projects.
I also love how few ingredients these buckeyes require—and how easy they are to source. No shade to holiday treats that call for specialty ingredients, but it’s great to have a back-pocket recipe that you know you can make with just a few staple pantry ingredients that you can buy at any corner store (if you don’t already have them on hand).
Finally, I love how easy it is to make these buckeyes ahead. They’ll keep for up to 1 week in the refrigerator, but if you want to store them for longer, they’ll also keep in the freezer in an airtight container for up to 1 month. And unlike many cookies, which may lose some degree of freshness if they’re frozen after being baked, these buckeyes will taste just as good straight from the freezer as the day they were made.
How To Make Buckeyes
First, make the peanut butter center by beating together peanut butter, a little butter, and some salt until smooth. Add the confectioners' sugar and beat on low speed until everything is combined.
Use a tablespoon to scoop and roll 1" balls, place on a parchment-lined baking sheet, and refrigerate them until firm, about 2 hours.
When you’re ready to dip, melt the chocolate and refined coconut oil together in the microwave. Use a toothpick to carefully dip each peanut butter ball into the chocolate, leaving a round hole at the top so it looks like a buckeye. Refrigerate the dipped buckeyes until firm. That's really all there is to it.
My Tips For Making Buckeyes
- Chill the peanut butter balls in the fridge, not the freezer: It might seem smart to speed up the chilling time in the freezer, but resist the temptation. If the balls are too cold when you dip them, it will be tricky to stick a toothpick into the center, and the chocolate will also set up very quickly, making the dipping more difficult (especially if you don’t do a ton of chocolate work). Also, as the balls thaw, they will form a wet, slick layer on the outside, preventing the chocolate from adhering.
- Use refined coconut oil or vegetable shortening to thin the chocolate: To ensure your chocolate is the right consistency for dipping, melt a little fat into it to thin it out. Refined coconut oil or vegetable shortening (like Crisco) is a good option, so use what you have handy. Just don’t try butter: The small amount of water locked into the butter will cause the chocolate to seize, ruining it.
- Dip in batches: As the peanut butter balls warm, they will soften and become harder to dip cleanly, so I recommend bringing 6 to 8 balls out of the refrigerator at a time. This will require you to pull out another baking sheet, but it’s worth it.
