No-Bake Buckeye Balls

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Easy Buckeye Recipe

Buckeyes are named after a chestnut from Ohio’s state tree, the buckeye, and once you see this nut you’ll understand why.  Buckeye’s are peanut butter balls dipped in chocolate.  They are rich, no doubt, and for those of us who love Resees Peanut Butter cups, these are the sina qua non of homemade treats.  Also, gluten-free!

Are Buckeyes a Cookie or a Candy?

That’s kind of up to you to decide.  Different people think of them as different confections.  I pretty much think of them as a cookie…but then again….they are kind of truffle-like in appearance and texture.   I think we all need to sample a few before making a hasty decision.

How to Make Buckeye Balls:

In a large mixing bowl, add the confectioners’ sugar, peanut butter and butter.  Use an electric mixer to blend until well combined and creamy.  Roll the mixture into 1-inch balls.  Insert a toothpick into each ball and place on a couple of plates or a baking sheet and freeze for two hours.

No-Bake Buckeye Balls: Are these peanut butter balls dipped in chocolate a cookie or a candy? Whatever you decide, you need to make these rich, decadent holiday favorites!

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How to Melt Chocolate for Buckeyes

Just before removing the cookies from the freezer, place a small saucepan with a few inches of water on the stove, and nest a metal or heatproof bowl into the top of the pot so that the bottom of the bowl is suspended over the water.  Add the chocolate chips to the bowl and bring the water to a simmer over medium heat, stirring the chips often until they are melted.

Alternatively, you can melt chocolate in the microwave.  Place the chips into a microwave-safe bowl and place them in the microwave.  Heat in 15-second bursts, stirring between the heating periods, until the chips are almost entirely melted.  Then just keep stirring until the chips are melted and the chocolate is smooth.

Place a piece of parchment or wax paper into a couple of shallow containers with flat bottoms.  Pour the hot chocolate into a mug or cup.  (The next time I do this, I will put the chocolate in a deeper cup so that I can dunk the cookies into the chocolate more cleanly without having to roll them around.  I made it harder on myself by putting the chocolate in a shallow-ish pan and having to roll the buckeyes in the mixture; a deeper container will allow for a cleaner chocolate line.)

Remove the cookies from the freezer and dip each ball into the chocolate.  

Place them, not touching, into the containers.  

Refrigerate until set.

Other Easy Dessert Recipes

• Old-Fashioned Chocolate Fudge
• Best One-Pot Fudgy Brownies
• Peppermint Bark Holiday Haystack Cookies
• Chocolate Covered Caramel Matzoh
• Fruit Salad

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No-Bake Buckeye Balls

5 from 1 vote

Prep: 20 minutes mins

Cook: 5 minutes mins

Freezing time: 2 hours hrs

Total: 2 hours hrs 25 minutes mins

Servings: 40 people

Peanut butter balls dipped in chocolate are a perennially popular holiday treat, and very giftable.

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Ingredients 

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• ▢ 1 pound (1 16-ounce box) confectioners’ sugar
• ▢ 1 jar (18-ounce) creamy peanut butter
• ▢ ½ cup (1 stick) unsalted butter , softened
• ▢ 1 package (12-ounce) semi-sweet chocolate chips

Instructions 

• In a large mixing bowl, add the confectioners’ sugar, peanut butter and butter. Use an electric mixer to blend until well combined and creamy.
• Roll the mixture into 1-inch balls. Insert a toothpick into each ball and place on a couple of plates or a baking sheet and freeze for two hours.
• Just before removing the cookies from the freezer, place a small saucepan with a few inches of water on the stove, and nest a metal or heatproof bowl into the top of the pot so that the bottom of the bowl is suspended over the water. Add the chocolate chips to the bowl and bring the water to a simmer over medium heat, stirring the chips often until they are melted (see Note).
• Place a piece of parchment or wax paper into a couple of shallow containers with flat bottoms. Pour the hot chocolate into a mug or cup. Remove the cookies from the freezer and dip each ball into the chocolate. Place them, not touching, into the containers. Refrigerate until set. These will keep for 2 weeks in the fridge. Remove from the fridge at least 15 minutes before serving.

Notes

Alternately you can melt chocolate in the microwave. Place the chips into a microwave safe bowl and place in the microwave. Heat in 15-second bursts, stirring between the heating periods, until the chips are almost entirely melted. Then just keep stirring until the chips are melted and the chocolate is smooth.

Nutrition

Calories: 189kcal, Carbohydrates: 18g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 60mg, Potassium: 132mg, Fiber: 1g, Sugar: 15g, Vitamin A: 75IU, Calcium: 12mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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