Buckeyes are the classic dessert for an Ohio State game day. Chocolate-covered peanut butter balls—this is the recipe you need this football season.
Football season is back! If you’re from Ohio you already know what a Buckeye is; if not, you’re in for a treat. A Buckeye is a ball of peanut butter rolled and dipped in chocolate to resemble the buckeye nut from Ohio’s state tree.
I’m a born-and-raised Ohio girl and an OSU alumna. While I haven’t collected many real buckeye nuts, I’ve eaten a lot of Buckeye candies. Before you dive in, two important notes:
- Skip the pre-made store versions. They can taste artificial. Make these yourself—trust me, this recipe is the best I’ve had. Full disclosure: it’s my mom’s recipe.
- They take effort. Making Buckeyes is a bit fussy, but the results are worth it. Don’t cut corners and buy the boxed versions.
Ready to make Buckeyes? This recipe makes a very large batch—perfect for parties. Scale down if you don’t need so many.
THE BEST OHIO STATE BUCKEYES
This recipe yields a huge quantity—great for game-day gatherings or to keep in the fridge. If you’re making these for a party, the large batch is ideal. If not, reduce the ingredients proportionally.
To begin, melt one box of butter (4 sticks) in a very large bowl. Stir in 3 lbs powdered sugar and 2 lbs (one large jar) of peanut butter. Tip: use an off-brand creamy peanut butter here—many bakers find off-brand blends create a better texture for Buckeyes.
Mixing this by spoon can be difficult; using your hands is the quickest and most effective method. Work until the mixture holds together and can be rolled into balls. If it’s too sticky, add more powdered sugar a little at a time. Taste and adjust sweetness or peanut butter to suit your preference.
Roll the mixture into small, uniform balls and place them in a separate large bowl. Refrigerate for a few hours until firm.
When the centers are chilled, melt the chocolate using a double boiler. If you don’t have a double boiler, set a smaller pot or heatproof bowl inside a larger pot of simmering water. Add one 12 oz bag of semi-sweet chocolate chips to the top pot and stir continuously until smooth. Make sure no water gets into the chocolate—water will cause the chocolate to seize.
Line baking sheets with waxed paper to cool the finished Buckeyes. Pierce each peanut butter ball about halfway with a toothpick, dip it into the melted chocolate, and swirl to coat, leaving a small circle of peanut butter visible at the top to mimic a real buckeye. Place each dipped Buckeye on the prepared sheet. Work in small batches so the remaining centers stay cold in the refrigerator. Stir the chocolate occasionally and add extra chips as needed to keep it smooth.
Refrigerate the dipped Buckeyes until the chocolate is set, about an hour. Remove the toothpick and press gently to fill the hole if needed. Store Buckeyes refrigerated and enjoy.
Tips:
- Roll the centers small enough so they don’t fall off the toothpick while dipping.
- Insert the toothpick only about halfway to avoid splitting the ball.
- Coat in batches so uncoated balls remain chilled between dips.
- Don’t use excessive chocolate at once—melt and add as needed to avoid waste.
- Keep a spoon handy for rescue when a Buckeye falls apart during dipping.
- Optional: add a small chunk of paraffin wax to the melted chocolate to help the Buckeyes hold up at outdoor events. The wax is usually found in the canning aisle.
- Always store Buckeyes in the refrigerator.
Description
These chocolate-covered peanut butter balls are the quintessential dessert for an Ohio State game day—simple, nostalgic, and always a crowd-pleaser.
Ingredients
- 1 box of butter (4 sticks)
- 3 lbs powdered sugar
- 2 lbs peanut butter (1 large jar, use an off brand)
- 3 (12 oz) bags semi-sweet chocolate chips (add more if needed during dipping)
- Paraffin wax (optional, for stability at warm or outdoor events)
Instructions
- Melt 4 sticks of butter in a very large bowl. Mix in 3 lbs powdered sugar and 2 lbs peanut butter. Mixing by hand is easiest.
- Taste and adjust—add extra peanut butter or powdered sugar as needed. The mixture should roll easily into balls.
- Roll into small balls and place them in another bowl. Refrigerate for a few hours until firm.
- Melt one 12 oz bag of chocolate chips in a double boiler. Ensure no water contacts the chocolate. Stir until smooth.
- Line baking sheets with wax paper. Pierce each ball halfway with a toothpick, dip in chocolate leaving a small peanut butter circle at the top, and set on the prepared sheets. Work in batches and keep extra centers chilled.
- Refrigerate until set, about an hour. Remove toothpicks and press to fill holes if needed.
- Enjoy chilled.
Notes
Make small, uniform centers so dipping is easier. Don’t insert toothpicks too deeply. Coat in batches to keep centers cold. Use paraffin wax in the chocolate if serving outdoors. Store finished Buckeyes refrigerated.
Recipe credit: Caitlin’s mom.
Did you make this recipe? Leave a comment and share what you changed or loved about it.