Ohio has some pretty great things – Grandpa’s Cheese Barn, the Lebanon Mason Monroe Railroad, Meadowlark Restaurant, and Buckeyes. I’m not talking about the tree, or the football team, I’m talking about the candy. Buckeye candies aren’t anything extraordinary – they’re basically a Reese’s with more peanut butter – but they’re still pretty delicious and adorable.


Got some state pride up in here


Makes approximately 60 1-inch candies

  • 1 1/2 cups smooth peanut butter
  • 10 tbsp butter, melted and cooled
  • 3 cups powdered sugar
  • 1/2 tsp salt, plus more for sprinkling
  • 1 1/2 cups peanut butter cookie crumbs (optional, but recommended)
  • 1/4 cup almond flour (optional)
  • 12 oz. semisweet chocolate (or whatever type of chocolate you prefer)
  1. Combine peanut butter, melted butter, powdered sugar, and salt until well combined.
  2. Add cookie crumbs and almond flour is using. Dough will be very soft, so refrigerate until firm.
  3. Roll dough into balls and place onto tray. Place tray in freezer and let harden.
  4. Melt chocolate in microwave or double broiler over low heat.
  5. Stick a toothpick or skewer into each peanut butter ball and roll around in chocolate, leaving the top uncovered to resemble a buckeye nut.
  6. Place buckeyes on parchment paper or silicone mat and place in freezer until chocolate hardens.
  7. Store in airtight container in fridge or freezer. Serve cold or at room temperature.

These buckeyes are incredible – someone who doesn’t like peanut butter and chocolate together had one of these, said they were amazing, and had another. They have less sugar than traditional recipes so they’re not so tooth-achingly sweet. The peanut butter cookie crumbs and almond flour are optional, but I find that they give these candies a better texture and deeper nutty flavor. If you don’t have a nut flour, I would lose it altogether – I don’t think all-purpose or wheat flour would work well in this recipe.

A word of advice: the dough is very sticky and softens up pretty quickly even after being chilled, so after a couple rounds, the dough will start sticking to your hand and your balls won’t be so smooth. I’ve found that the best way to deal with this is to put your ugly, sticky peanut butter balls in the freezer, let them harden for a couple minutes, then pull them out and re-roll them between your hands until they’re smooth. This makes for much more photogenic buckeyes. 

Also, make sure to keep freezing the peanut butter balls so they don’t get too soft to dip in the chocolate. And you salty/sweet lovers, sprinkle the tops with some kosher salt.

These candies are great frozen, but I like them even better when they’ve been sitting at room temperature for a while. The chocolate stays solid, but the peanut butter gets gooey and soft – the combination is perfection.


Peanut butter and chocolate, a match made in heaven


So many, many Buckeyes