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Easy 4-Ingredient Buckeye Peanut Butter Balls

How to make dreamy, creamy, no bake buckeye peanut butter balls with just 4 simple ingredients. Easy small batch buckeye recipe, perfect for dessert!
4.55 from 106 votes
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Course: Candy
Cuisine: American
Prep Time: 1 hour
Cook Time: 15 minutes
Chill Time: 45 minutes
Total Time: 2 hours
Servings: 24
Calories: 132kcal
Author: Mel Lockcuff


  • Ambesonne Christmas Apron, Unisex Kitchen Bib with Adjustable Neck, Adult Size
  • Nostalgia 6-Cup Stainless Steel Electric Fondue Pot with Temperature Control, 6 Color-Coded Forks and Removable Pot
  • StarPack Premium Christmas Cookie Tins Set of 3
  • Wilton Candy Melts Candy Decorating Set - 5-Piece Candy Dipping Tools Set
  • 12 Pack Kraft Packaging Containers & Tins with Lids
  • Cuisinart French Classic Tri-Ply Stainless 3-Piece Saucepan and Double Boiler Set



  • In a small mixing bowl, mix up the first three ingredients, including the softened butter, creamy peanut butter, and powdered sugar.
  • Take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can and place it on a baking sheet lined with wax paper.
  • Continue rolling until all of your peanut butter mixture has been rolled into peanut butter balls.
  • Add toothpicks (for dipping) to each ball.
  • Chill the peanut butter balls in the fridge or freezer for about half an hour.
  • Melt the chocolate according to package directions.*
  • Once your chocolate is ready to go, you can remove the peanut butter balls from the freezer, and start dipping right away.
  • As you partially dip each buckeye into the chocolate, using a toothpick or dipping tool, place it back on the wax paper lined cookie sheet.*
  • Chill the chocolate covered peanut butter balls in the fridge or freezer ’til set, probably about 15-20 minutes.
  • Then remove all the toothpicks and cover up the holes with your finger (optional step).
  • Store them in an airtight container or festive Christmas tin (lined with wax paper) in the fridge.*



*Make sure the peanut butter you’re using isn’t a super greasy peanut butter. If it’s too oily, the chocolate may not want to coat the peanut butter mixture. You can also use crunchy peanut butter.
  • Melt it using a double boiler on the stove – This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.
  • Melt it in the microwave – This is usually the route I go. I like to use my 2-cup Pyrex Glass Measuring Cup for dipping. Whatever you do, put the melted chocolate in a deeper dish for dipping; I prefer my Pyrex measuring cup because I can use it in the microwave, and it’s the perfect depth and breadth for dipping.
  • Use a fondue pot and make it a family affair.
Also, depending on the type of chocolate used, some people like to add shortening or paraffin wax to their chocolate as it melts. This allows for a thinner coating and stretches your chocolate a little further.
If you use a good quality chocolate, you likely won't need this step. I started using Ghirardelli Dark Melting Wafers a few years ago, and I love them so much better than almond bark. They're so much easier to work with, and they have fantastic flavor.
*My buckeyes usually have kind of a chocolate ring around the bottom. You can avoid this by letting excess chocolate drip off the buckeye after dipping; and just lightly press the bottom of the buckeye on a separate sheet of wax paper before putting it back on your cookie sheet.
*They can be kept out, but they won’t keep as long as they will if you keep them in the fridge.
Yes, they absolutely can. You can freeze them before or after dipping. Just be sure to store them in an airtight container or festive Christmas tin to avoid freezer burn.


Serving: 1g | Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 45mg | Fiber: 1g | Sugar: 11g
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