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How to Make Candy Buckeyes

User Rating 4 Star Rating (5 Reviews)


How to Make Candy Buckeyes

Chocolate Buckeyes

(© flickr user-Silly Rabbit/cc license)
Growing up in Columbus, candy buckeyes were always a part of any platter or tin or holiday treats. Made of chocolate and peanut butter and crafted to look like the fruit of Ohio's state tree, the Buckeye, these bite-size treats are a regional favorite.

In Ohio State country, these are also a staple at any fall OSU football party.


  • 1 1/2 cup creamy peanut butter
  • 1 stick softened butter
  • 1/2 tsp. vanilla
  • 3 cups powdered sugar (about 1/2 lb.)
  • 4 cups good quality semi-sweet chocolate chips
  • 2 tsps. vegetable shortening


Make the Peanut Butter Balls
In a large bowl (or the bowl or an electric mixer), combine the peanut butter, butter, and vanilla. Gradually add the powdered sugar to the mix until it is well mixed.

Roll the mixture into 3/4" balls, using your hands, and place on a plate lined with waxed paper. Stick a toothpick in each of the balls (to be used as a handle for dipping in the chocolate). Chill in the freezer for about 30 minutes.

Melt the Chocolate
When the peanut butter balls have set, gently melt the chocolate and shortening in the top of a double boiler, stirring frequently, under smooth.

Form the Buckeyes
Dip the frozen peanut butter balls in the chocolate, holding them by the toothpick. Leave a small portion on the peanut butter showing at top so the candy resembles the fruit of the "buckeye" tree. Return the buckeyes to the plate. Gently remove the toothpick and smooth over the hole. Refrigerate at least two hours before serving.

Storing Buckeyes
Store buckeyes in a tightly sealed tin or (preferably) in the refrigerator. Buckeyes also freeze well

Makes about 5 dozen.
User Reviews

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 5 out of 5
BUCKEYES (CANDY), Member oh_io.bemery123

I make the original recipe for Buckeyes, 40+years and I am from Toledo OH. I use 1/2 salted Butter + 1/2 Imperial Margarine for the recipe. I do not use honey, some people do. That is not the original recipe. The butter gives it a richer taste, the margarine holds it together better. I use Peter Pan Peanut Butter, and Jif Peanut Butter, equal parts. Creamy not with the nuts. Cut the parafin, melt it first, before you add the semi sweet chocolate pieces to the top of a double boiler, for dipping the peanut butter balls. Add more powdered sugar to hold the mixture together. They like to slip off of the toothpickes. It helps if you refrigerate the balls for a few hours or overnight. Work fast. It has spread throughout our family and friends. Thanksgiving and Christmas are the only times of the year these are made.

14 out of 16 people found this helpful.

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