Dessert: United States – Ohio (Great Lakes United States) – Buckeye Candy

Serving Size: 36

Approximate Time

Prep 20 min

Cook 25 min

Additional 30 min

Total 50 min

Ingredients

- 1 1/2 cups (360 g) creamy peanut butter
- 1/2 cup (113 g) unsalted butter, softened
- 4 cups (480 g) confectioners' (powdered) sugar, sifted
- 1 tsp (5 ml) pure vanilla extract
- 1/4 tsp (1.5 g) fine salt
- 12 oz (340 g) semisweet chocolate chips
- 1 tbsp (15 ml) vegetable shortening or neutral oil (optional, for smoothing chocolate)
- Toothpicks or a small skewer for dipping
- Parchment paper or a silicone mat for cooling

Instructions

Short Description:
Small peanut butter–based confections partially dipped in chocolate so a ring of peanut butter remains visible, resembling the buckeye nut. Sweet, rich, and a classic Ohio treat for holidays and gatherings.

Regional Notes:
This Ohio variation emphasizes the peanut butter and chocolate pairing tied to local tastes and the state's agricultural history; the signature look — mostly chocolate-covered with a visible peanut-butter "eye" — distinguishes Buckeye Candy from fully coated peanut-butter truffles found elsewhere.

1. In a large bowl, beat the softened butter and creamy peanut butter together until smooth and well combined, about 1–2 minutes.
2. Add the vanilla extract and salt, then gradually add the confectioners' sugar, mixing on low until a stiff, workable dough forms. Scrape down sides as needed. The mixture should hold its shape without being sticky; if too soft, add 1–2 tbsp (8–16 g) more powdered sugar.
3. Line a baking sheet with parchment paper or a silicone mat. Using a small cookie scoop or teaspoon, portion the peanut-butter mixture into roughly 1-inch (2.5 cm) balls. You should have about 36 balls. Roll each between your palms to smooth and place on the prepared sheet.
4. Chill the peanut-butter balls in the refrigerator for at least 30 minutes, or freeze for 10–15 minutes, until firm but not rock-hard.
5. Prepare the chocolate coating: place the semisweet chocolate chips and optional shortening (or oil) in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until smooth and fully melted. Alternatively, melt in a double boiler over gently simmering water, stirring until smooth.
6. Remove the peanut-butter balls from the fridge. Working with 6–8 at a time, insert a toothpick into the top of a ball and dip into the melted chocolate, leaving a 1/4 to 1/2-inch (6–12 mm) circle of peanut butter exposed at the top to mimic a buckeye. Allow excess chocolate to drip back into the bowl, then set the dipped candy on the parchment.
7. When all candies are dipped, let them sit at room temperature until the chocolate begins to set, about 10–20 minutes, or refrigerate for 10 minutes to speed setting. If desired, remove each finished candy from the toothpick by gently pressing the base of the toothpick against the edge of the bowl to release, then smooth the small hole with a fingertip or the back of a spoon.
8. Store Buckeye Candy in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months. Bring to near-room temperature before serving for best texture.