Chocolate + peanut butter = something amazing, right? 😋 These bite-sized balls of chocolate bliss are just the thing to make for a church potluck, family dinner, Christmas baking, or just for a special snack! With just over 45 minutes prep time and some chilling time, you’ll have these buckeyes all ready for you and your family to enjoy.
For everyday eating, our family uses the all-natural peanut butter that doesn’t have any added sugar. However, this is one treat that I would recommend using the traditional peanut butter. The extra natural oils from the all-natural peanut butter will affect the consistency of the mixture and cause the buckeyes to be more soft and sticky. It is supposed to be a dessert, after all, so a little extra sugar is okay. 😊
Ready for chocolate-peanut butter heaven? 🍫🥜 🙋♀️Print
Easy No Bake Buckeyes
These easy no bake buckeyes will bring you to peanut butter and chocolate heaven with just one bite! Plus, they’re low carb and gluten free, and only take 45 minutes of prep time, plus chilling time. Can you resist?
- Prep Time: 45 minutes
- Total Time: 2 hours
- Yield: about 50 buckeyes
- 1 1/2 cups smooth peanut butter (or 3/4 cup all-natural + 3/4 cup regular) (355 ml)
- 1/2 cup unsalted butter, softened (115g)
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine salt
- 3 1/2 cups icing sugar, sifted (455g)
- 8 ounces semi-sweet chocolate chips (227g)
- 1 tablespoon coconut oil (13g)
Making the Peanut Butter Balls (25 minutes + 30 minutes freezing)
- Place the peanut butter, butter, vanilla, and salt in the bowl of a stand mixer and beat on medium speed until thoroughly combined.
- Sift in the icing sugar 1 cup at a time, beating between each addition. Add enough icing sugar to make the mixture no longer sticky when you roll it into a ball.
- Roll the mixture into 3/4-inch balls and place on a small parchment-lined cookie sheet.
- Freeze the balls for 30 minutes.
Decorating the Buckeyes (20 minutes + 45 minutes chilling time)
- Pour the chocolate chips into a perfectly dry stainless steel bowl and set the bowl over a saucepan of barely simmering water. Make sure the bottom of the bowl doesn’t touch the water.
- Stir the chocolate until it’s fully melted, then take the bowl off the saucepan. If the chocolate is too thick, stir in 1 tablespoon of coconut oil to thin the chocolate.
- To dip the buckeyes, poke a toothpick into the center of the frozen peanut butter ball. Dip the ball in the chocolate, leaving the top undipped. Wipe the excess chocolate off the bottom with a spoon and set the buckeye on another small parchment-lined cookie sheet.
- Chill the buckeyes in the fridge until the chocolate is fully set. Serve chilled, and store in the fridge.
- Using a dry bowl to melt the chocolate will help prevent the chocolate from seizing as it melts.
- Is the chocolate thickening as you stir instead of getting thinner? Add 1 teaspoon of vegetable oil at a time until the chocolate is thinner.
- If you’ve burnt the chocolate, just throw it out and melt some new chocolate.
- If the buckeyes start to get soft, just put them in the fridge or freezer to harden.