Buckeye Candies

Buckeye Candies

These chocolate peanut butter candies modeled after Ohio's famed buckeye nuts use vegetable shortening in place of wax to get a glossy sheen.
Prep Time 20 minutes
Total Time 1 hour 10 minutes
Servings 3 dozen


  • 1 1/2 cups smooth peanut butter
  • 8 tbs butter, room temperature
  • 1/2 tsp vanilla extract
  • 2 1/2 cups sifted powdered sugar (May need 1/2 to 1 cup more to get the right texture)
  • 12 oz semisweet chocolate chips (Can substitute for chocolate bark)
  • 1 tsp vegetable shortening
  • Toothpicks


  • In a large mixing bowl, combine the peanut butter, butter, vanilla extract, and powdered sugar. Blend until the mixture is a thick, dry dough. If it's not firming up, add more powdered sugar, a little at a time.
  • Shape the peanut butter into 1 inch rounds, then transfer to a baking sheet lined with parchment paper.
  • Place a toothpick in each peanut butter ball, the refrigerate until firm, at least 20 minutes.
  • Meanwhile, melt the chocolate with the vegetable shortening. We recommend either a double boiler or a slow cooker (15-30 minutes on high, keeping any eye on it or 1 hour on low).
  • Working with a few at a time to ensure they stay cool, dip the peanut butter balls in the chocolate one at a time, leaving a little bit of peanut butter visible at the top. Return to the baking sheet, remove toothpick, and let set at room temperature.
  • They're delicious served room temperature, or chilled. Store in an airtight container in the refrigerator for 5 days to 1 week.


A family friend's version calls for graham cracker crumbs mixed with the powdered sugar for the peanut butter. Try it if you're looking to cut down on the powdered sugar!