Ohio Buckeye Candy
intro
Creamy no-bake peanut butter candies partially dipped in rich chocolate, made to resemble Ohio’s state buckeye nut— a beloved sweet Midwestern classic.
Ingredients
Steps
In a large mixing bowl, combine 1.5 cups (384g) room-temperature creamy no-stir peanut butter, 0.5 cup (113g) softened unsalted butter, 1 teaspoon (5ml) pure vanilla extract, and 1/4 teaspoon (1.5g) fine table salt. Use an electric hand mixer on medium-low speed (speed 2 on most standard mixers) to beat the mixture for 2 minutes until completely smooth, with no visible lumps of butter remaining.
Gradually add sifted confectioners’ sugar 1 cup at a time, mixing on low speed (speed 1) after each addition to prevent powdered sugar from puffing out of the bowl. Once all 3.5 cups (420g) of sugar is fully incorporated, turn the mixer to medium speed and beat for 1 additional minute until the mixture forms a thick, playdough-like consistency that holds its shape firmly when pinched.
Line a large rimmed baking sheet with unbleached parchment paper. Use a 1-tablespoon (15ml) spring-loaded cookie scoop to portion the peanut butter mixture into uniform rounds, rolling each portion between clean palms to form a smooth 1-inch ball. Place all rolled balls on the lined sheet, then refrigerate for 30 minutes until firm to the touch, with no soft give when pressed lightly with a finger.
While the peanut butter balls chill, combine 2 cups (340g) semi-sweet chocolate chips and 2 tablespoons (28g) coconut oil in a heatproof glass bowl. Microwave the mixture in 30-second bursts at 50% power, stirring thoroughly with a silicone spatula between each burst, for a total of 1.5 to 2 minutes until the chocolate is completely smooth and liquid, with no unmelted lumps. Let the melted chocolate cool for 5 minutes before using.
Remove the chilled peanut butter balls from the refrigerator. Insert a standard wooden toothpick 1/2 inch into the top of one ball, then submerge 3/4 of the ball into the melted chocolate, leaving a 1/4-inch circular patch of peanut butter exposed at the top to mimic a real buckeye nut. Hold the dipped ball above the chocolate bowl for 3 seconds to let excess chocolate drip off, then place it back on the parchment-lined sheet. Repeat this process with all remaining peanut butter balls.
Once all candies are dipped, return the baking sheet to the refrigerator for 20 minutes until the chocolate coating is completely hard and set to the touch, with no smudges when lightly pressed. Gently twist and remove each toothpick, using a tiny dab of leftover melted chocolate to smooth over the small toothpick hole if desired. Store finished buckeyes in an airtight container in the refrigerator for up to 2 weeks.
Tips
2.If melted chocolate thickens mid-dip, reheat it in the microwave for 10 seconds at 50% power and stir thoroughly to restore its smooth, dippable consistency, as thick chocolate will clump and create an uneven coating.
3.Do not fully submerge the peanut butter balls in chocolate: the small exposed circle of peanut butter at the top is the signature detail that makes these candies look like the dark brown, tan-tipped nuts of Ohio’s state buckeye tree.
OMG these taste exactly like the ones my grandma used to make for Ohio State home game tailgates! I was so worried I’d mess up the peanut butter dough consistency but the recipe was so straightforward even a total candy newbie like me nailed it. My roommates devoured half the batch in 10 minutes flat. SO good, I’m already planning to make a double batch for the rivalry watch party next weekend!
Total game changer for our annual holiday cookie exchange! I brought these last year and people are still asking me for the recipe. Pro tip: pop the peanut butter balls in the freezer for 20 minutes before dipping so the chocolate sets faster and doesn’t slide off. Saved me so much mess!
Made these with vegan butter and dairy-free dark chocolate for my partner who’s lactose intolerant and they turned out incredible! You literally can’t tell the difference from the original. Will absolutely be adding these to my regular holiday baking rotation.
Wait, is it normal for the chocolate to crack a little on the bottom after they set? Mine tasted amazing but a few of them had tiny cracks and I was worried I did something wrong 😅 They still got eaten in record time at my office potluck though!
I swapped the powdered sugar for a powdered erythritol blend to make these low-sugar and they still hit so hard! My kids loved them even without the regular sugar, which is a massive win in my house. Perfect little treat to keep in the fridge for after-school snacks.
Made these for my dorm floor potluck and people were literally coming back for thirds. So easy to make even with just my mini fridge and a microwave to melt the chocolate! 10/10, no fancy equipment needed which is perfect for broke college kids.
Disaster averted thanks to how clear the instructions are! I thought I ruined the filling when I added too much vanilla but I just kneaded in a little extra powdered sugar and it was totally fine. These are way more forgiving than other candy recipes I’ve tried, that’s for sure.
I made a test batch of these last night and they are INSANE. Quick question: how long do these stay good in the fridge? I want to make a big batch a couple days ahead for my friend’s Ohio-themed birthday party but I don’t want them to get dry or the chocolate to bloom before the event. TIA!
Used dark chocolate instead of milk chocolate for the coating because that’s what I had in the pantry and it was the perfect balance to the sweet peanut butter filling. My wife said they’re better than the fancy candy store ones we got on our anniversary trip to Cleveland!
These are my new go-to meal prep sweet treat! I make a batch on Sunday, keep them in the fridge, and grab one when I get a sugar craving after work instead of reaching for a candy bar. Way more satisfying and I know exactly what’s in them. 10/10