It’s no secret that buckeye candy is one of my all-time favorite no-bake treats. Although their components are relatively simple (only peanut butter and chocolate), the resulting treats are wonderful. The best part is that they may be prepared in advance and come together in a flash. Refrigeration won’t change the flavor or look of these foods.
Ingredients For Buckeye Candy
It’s already been established how simple it is to whip one up. I think you already have everything you need in your kitchen.
The only ingredients are peanut butter, butter, vanilla, salt, powdered sugar, and chopped chocolate. When it comes to making sweets, few things are simpler than making buckeyes because they need no baking as all.
Choosing The Peanut Butter
I adore smooth peanut butter because it has such a pleasant texture. I attempted the thick version, but it did not appear at all appealing.
They had a peculiar feel and appearance overall. Don’t be as reckless as I was and stick to smooth peanut butter.
As a special touch, peanut butter powder can be included. 1 or 2 tablespoons will be sufficient and will enhance the flavor. In addition, buckeyes can be made with extra peanut butter powder for a lower-fat version.
Use half a cup of peanut butter, six tablespoons of peanut powder, and maple syrup to bind the ingredients together. In terms of texture and stiffness, the substance should resemble Play-Doh.
Which Chocolate To Use
I always choose dark chocolate. Aside from having a better flavor, the overall appearance is vastly improved. Also, because this chocolate contains less sugar, your buckeye candy will not be overly sweet in the end. If you think chocolate chips are a good option, I recommend skipping them. I understand that they appear to be the simplest and least expensive option.
However, while they are excellent for cookies and sweet bread, they are not ideal for confections such as buckeyes. Because chocolate morsels contain stabilizers, they retain their perfect shape even after being melted and cooled. Still, that is not the quality we seek when producing buckeyes.
In this situation, the chocolate that loses its form and melts into a luscious puddle is the best option. Once dipped and raised, the chocolate will drain easily, leaving a flawless covering of glossy, smooth chocolate. Consult our post on The Best Chocolate for Melting for recommendations.
How Sweet Are These Buckeye Candies?
These sweets are not overly sweet despite the large amount of powdered sugar they contain. Buckeyes really satisfied my cravings because of the peanut butter, a tiny bit of salt (to balance the flavor), and the coating of dark chocolate.
Tips For The Perfect Buckeye Candies
Buckeyes are best when made with creamy peanut butter. Select Jiff or Skippy, both of which have just the proper amount of oil in them.
A dash of salt can help cut the sugariness. If you find that the combination is too sweet, though, you can always add some cream cheese or crushed salty graham crackers.
Add a little coconut oil to the melting chocolate for a glossy finish. The chocolate, once cooled, will have a glossy sheen and a satisfying snap when you bite into it.
The most crucial step is chilling the sweets. If you don’t put the peanut butter in the fridge to harden, your candies will be too mushy to hold on to a toothpick when you dip them in chocolate. Thus, 2 hours of refrigeration time is recommended for buckeyes.
Buckeyes with coatings shouldn’t be frozen. Putting heated chocolate in the freezer can seem like a quick fix, but all that ends up happening is that the chocolate sweats. The buckeyes will not appear attractive because of the condensation water droplets on their surface. Buckeyes should be refrigerated at all times.
1/2 cup of peanut butter
3 tbsp. butter
1 cup of icing sugar
vanilla extract, 1/2 tsp.
one generous pinch of salt
chocolate chips, 1 cup
1. Cream together the butter and peanut butter in a mixing bowl until smooth.
2. Stir in the salt, vanilla extract, and powdered sugar.
3. Blend until smooth.
4. Make 18 balls out of the mixture.
5. Place the balls on a baking sheet lined with parchment paper and chill for 2 hours.
6. Microwave the chocolate until it is smooth. Repeat at 30-second intervals.
7. Place a toothpick in each ball and coat in chocolate. Shake off any excess chocolate.
8. Line a baking sheet with parchment paper and place the buckeye on it.
9. Return the buckeyes to the refrigerator for another hour. Remove the toothpicks and carefully scrape over the holes until they are gone.
10. Serve the buckeyes however you like.
12 oz. peanut butter
3 tablespoons butter
1 cup granulated sugar
12 teaspoon vanilla extract
1 generous pinch of salt
1 pound chocolate chips
In a mixing bowl, combine the butter and peanut butter.
Fold in the salt, vanilla extract, and powdered sugar.
Stir until completely smooth.
Make 18 balls out of the mixture.
Place the balls on a baking sheet lined with parchment paper and chill for 2 hours.
Microwave the chocolate until it is smooth. Repeat at 30-second intervals.
Place a toothpick in each ball and coat in chocolate. Shake off any excess chocolate before placing the buckeyes on a baking sheet lined with parchment paper.
Refrigerate the buckeyes for an additional hour. Remove the toothpicks and carefully scrape over the holes until they are gone.
Buckeyes should be served as desired.