Martha Stewart Buckeyes

Martha Stewart buckeyes are a creamy no-bake candy with peanut butter, butter and bittersweet chocolate that comes together in 3 hours 50 minutes, mostly chilling time. Save this easy no-bake peanut butter dessert for Christmas cookie trays, game day or holiday parties, because it's make-ahead friendly.

Chill the peanut butter mixture until it is fully set, then chill the rolled balls again for 30 minutes before dipping. Skip that second chill and the soft balls slide off the toothpick and melt into the warm chocolate.

Martha dips each ball only three-quarters of the way up, so the peanut butter top stays bare and looks like the real buckeye nut. She also whisks the warm peanut butter and butter mixture into sifted sugar, which keeps the filling smooth instead of gritty.

Martha Stewart Buckeyes

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

50

servings

Prep time

50

minutes

Cooking time

10

minutes

Calories

110

kcal

A smooth, fudgy peanut butter center is rolled into small balls and coated in snappy bittersweet chocolate. Each one is left open on top so the peanut butter shows through.

Ingredients

• 2 1/2 cups confectioners' sugar
  

• 1 1/2 sticks unsalted butter, softened
  

• 1/3 cup heavy cream
  

• 1 1/2 cups creamy peanut butter
  

• 1 teaspoon pure vanilla extract
  

• Kosher salt
  

• 8 ounces bittersweet chocolate, chopped
  

Directions

• Make the filling: Sift 2 1/2 cups confectioners' sugar into a large bowl and set it aside. Then melt the butter, cream, peanut butter, vanilla and a pinch of salt in a saucepan over medium heat.
• Whisk and chill: Cook, stirring, until the butter and peanut butter are just melted, then pour the mixture over the sugar and whisk until smooth. Spread it in an 8-inch square baking dish, press parchment or plastic wrap directly on the surface, and refrigerate until set, about 2 hours.
• Roll the balls: Roll scant tablespoons of the mixture into 1-inch balls. Then refrigerate them for 30 minutes so they firm up before dipping.
• Melt the chocolate: Set a bowl over a saucepan of simmering water and melt 8 ounces chopped bittersweet chocolate, stirring until smooth. Once it is glossy, take the bowl off the heat.
• Dip the buckeyes: Insert a toothpick into the center of one ball and dip it 3/4 of the way up into the chocolate. Let the excess drip off, then set it on a parchment-lined baking sheet and repeat with the rest.
• Set and smooth: Refrigerate the dipped balls until the chocolate sets, about 30 minutes. Then gently press the toothpick holes to smooth them over.

Tools for this recipe

• USA Pan 8x8 square cake pan, Reynolds unbleached parchment paper, Cuisinart MultiClad Pro 3-quart saucepan, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

How far ahead can I make buckeyes?

Martha says they can be made up to 1 week ahead. Store them in a single layer, covered, in the refrigerator so the chocolate coating stays intact.

Can I use crunchy peanut butter instead of creamy?

You can, but the filling will have bits in it and the balls may crack when you dip them. Creamy peanut butter gives the smooth, candy-like center this recipe is going for.

Why do my buckeyes fall off the toothpick?

The balls are usually too warm or too soft. Chill them the full 30 minutes before dipping, and work with just a few at a time while keeping the rest in the refrigerator.

Can I use milk chocolate instead of bittersweet?

Yes, milk chocolate works if you want a sweeter candy. Since the filling is already sweet, I find bittersweet gives better balance, so choose based on your taste.

What is the most common mistake with buckeyes?

Dipping the balls all the way to the top. Stopping at 3/4 leaves the peanut butter showing, which is what gives them the buckeye look.