Buckeye Balls

5 from 2 votes

A Midwest holiday tradition! Easy, no-bake creamy peanut butter filling covered in rich chocolate that resembles the nut from the buckeye tree.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings to 32 balls

12 ounces semisweet or dark chocolate
1 tablespoon Coconut oil or vegetable shortening, if needed to thin chocolate out more, a little at a time

Cover two baking sheets with wax or parchment paper and set aside.
In a large bowl, combine all the ingredients together - you can use a spoon or spatula to start, but you'll need to use your hands to really combine it eventually.
Use a small cookie scoop (or just measure out 2 teaspoons for each) to scoop out an even amount of dough and roll them in the palms of your hands to form a ball. Place balls an inch apart on prepared baking sheets. Place baking sheets in fridge.

In a double broiler (with a small amount of water in the saucepan that doesn't touch the bottom of the top pan), bring water to a simmer.
Add chocolate and stir constantly until chocolate has melted.
Turn heat down to the lowest setting and remove your peanut butter balls from the fridge.
Using a candy dipper or a spoon, dip each ball into the chocolate until either completely covered or where only a small circle of peanut butter is exposed on top (this is the traditional process). Transfer to prepared baking sheet to cool.
Leaving the completed buckeye balls on the baking sheets, place back in fridge for at least 30 minutes to set completely.
Place in airtight containers (with parchment paper between layers) until ready to serve. Enjoy!

Nutritional information listed is for the version with the "healthier" peanut butter filling.

Course Dessert

Cuisine American