No-Bake Chocolate Peanut Butter Buckeyes are made with peanut butter, powdered sugar, butter, and chocolate—simple, nostalgic, and addictive.
I can’t say for sure how old I was the first time I rolled one of these in my sticky hands, but I remember how my mom let me dip them halfway in chocolate while I tried to not eat the “ugly” ones. Spoiler: I ate at least four. And they weren’t even that ugly.
These No-Bake Chocolate Peanut Butter Buckeyes are more than a dessert. They’re one of those things that lives in the corners of your memory, like the smell of your grandma’s perfume or that song you forgot you loved until it came on the radio at the grocery store. They’re simple. A little messy. But man, they hit the spot every time.
I still make them now—sometimes for the holidays, sometimes for no reason at all. Like last week, I made a batch in the middle of a heatwave because the idea of turning on the oven made me want to cry. And you know what? Best decision I made all week.
Why You’ll Love This No-Bake Chocolate Peanut Butter Buckeyes Recipe?
They’re the low-maintenance best friend of the dessert world. There’s no baking involved (which I feel like should be printed on a T-shirt), and the ingredients are probably sitting in your pantry right now.
And the flavor? It’s basically what happens if a Reese’s cup got a homemade glow-up. That creamy peanut butter center, a hint of vanilla, wrapped in rich, melty chocolate with just the right salty-sweet balance. It’s the kind of treat that doesn’t need to prove anything—it just knows it’s good.
Plus, the whole “leave a little peanut butter peeking out” thing makes them look like real buckeye nuts, which is charming in a “Midwestern aunt brought a tin of these to every family gathering” kind of way.
Ingredient Notes:
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Peanut Butter (1½ cups): The smooth, classic stuff like Jif or Skippy. Natural peanut butter sounds healthy, but here? Not your friend. Too oily. Too unpredictable. Save it for toast.
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Butter (½ cup, softened): I usually use salted because it’s what I have, and honestly, a little salt just makes the sweet sing louder. If you’re a purist, go unsalted and add a pinch.
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Vanilla Extract (1 tsp): Don’t overthink it. The cheap bottle from the back of the cabinet works just fine here. It adds warmth. A whisper of cozy.
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Confectioners’ Sugar (4 cups, sifted): Sifting feels extra, I know. But it helps avoid that grainy texture. If you skip it, just be prepared for a little extra mixing elbow grease.
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Semi-Sweet Chocolate (6 oz): I’ve used fancy baking bars and the half-open bag of chocolate chips in the freezer. Both work. Just avoid milk chocolate unless you’ve got a serious sweet tooth.
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Shortening (2 tbsp): It gives the chocolate that smooth, glossy finish. If you’re weirded out by it (fair), use refined coconut oil. Just know your buckeyes might melt faster if they sit out.
How To Make No-Bake Chocolate Peanut Butter Buckeyes?
Step 1. Prep your tray.
Line a baking sheet with wax paper. Not parchment. Not foil. Wax paper. It’s a little old-school, but it works like a dream here.
Step 2. Make the dough.
In a medium bowl, toss in the peanut butter, butter, vanilla, and confectioners’ sugar. Get in there with your hands—it’s the only way. It’ll feel like squishy peanut play-dough and stick to your fingers in the best way.
Step 3. Roll the balls.
Scoop about 2 teaspoons at a time and roll them into balls. Not perfect spheres? Even better. These aren’t wedding favors. Stick a toothpick in each one (for dipping later), place them on your tray, and refrigerate for at least an hour. That chill time is important—don’t skip it unless you want chocolate soup later.
Step 4. Melt the chocolate.
Use a double boiler or make one by putting a heatproof bowl over a pot of simmering water. Add your chocolate and shortening, and stir until smooth. If you’re like me and have 7,000 tabs open in your brain, don’t wander off. Chocolate burns fast.
Step 5. Dip the buckeyes.
Grab your chilled peanut butter balls, hold them by the toothpick, and dip them into the chocolate—leave a little peanut butter showing at the top. That’s the classic buckeye look. Return them to the tray chocolate-side down. Gently twist out the toothpicks. Use your finger to smooth the hole, or leave it. Nobody cares.
Step 6. Chill again.
Let them set in the fridge for 30 minutes. Then try not to eat three while standing at the fridge door with zero self-control. (I’ve failed this test every single time.)
Want To Save This Recipe?
Storage Options:
These store well in an airtight container in the fridge for up to two weeks. But let’s be real… you won’t need that long. They also freeze beautifully. Layer them between wax paper and tuck them into a freezer-safe container. Pull one (or five) out when you need a hit of chocolate-peanut butter therapy.
Variations and Substitutions:
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Add crushed pretzels to the dough for crunch.
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Drizzle with white chocolate for that artsy, Pinterest-y vibe.
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Use dark chocolate if you’re feeling bold or sophisticated.
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Roll in mini size and call them “party bites” (even if the party is just you and your dog).
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Add a pinch of sea salt to the tops. Do this. Just trust me.
What to Serve with No-Bake Chocolate Peanut Butter Buckeyes?
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A hot mug of black coffee. Perfect contrast to the sweet.
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Vanilla ice cream. Like a sundae met a buckeye and never looked back.
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Holiday cookie trays. These always steal the spotlight.
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Cold milk + fuzzy blanket = ideal night in. Enough said.
Frequently Asked Questions:
Can I skip the shortening?
You can, but the chocolate might look a little dull and thick. Coconut oil works in a pinch.
Can I use natural peanut butter?
I mean… you can. But it’s going to be a little oily and soft. I wouldn’t recommend it.
Do they have to look perfect?
Absolutely not. This is fudge dipped in chocolate. If someone judges your buckeye’s uneven dip line, maybe they don’t deserve dessert.
There’s something weirdly emotional about these No-Bake Chocolate Peanut Butter Buckeyes. Maybe it’s the simplicity. Maybe it’s the sticky fingers or the smell of melting chocolate. Or maybe it’s just the way food brings you back—to a kitchen you miss, a person you love, or a version of yourself that needed a little sweet comfort.
So make a batch. Make a memory. And if one turns out lumpy or the chocolate drips weird, good. That means you made them with your hands and your heart.
And honestly? That’s the best kind of recipe.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No-Bake Chocolate Peanut Butter Buckeyes
Ingredients
- 1½ cups creamy peanut butter
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar sifted
- 6 ounces semi-sweet chocolate chopped or chips
- 2 tablespoons shortening
Instructions
Prepare the baking sheet:
- Line a baking sheet with wax paper and set aside.
Mix the dough:
- In a medium mixing bowl, combine the creamy peanut butter, softened butter, vanilla extract, and sifted confectioners’ sugar. Mix by hand until the mixture forms a smooth, stiff dough.
Shape the balls:
- Measure approximately 2 teaspoons of dough for each piece. Roll into uniform balls and insert a wooden toothpick into the center of each. Place the shaped dough balls onto the prepared baking sheet.
Chill:
- Refrigerate the tray for a minimum of 1 hour to allow the peanut butter balls to firm.
Melt the chocolate:
- In a heatproof bowl placed over a pan of lightly simmering water, melt the semi-sweet chocolate together with the shortening. Stir occasionally until smooth. Remove from heat once fully melted and glossy.
Dip the buckeyes:
- Remove the chilled peanut butter balls from the refrigerator. Using the inserted toothpick, dip each ball into the melted chocolate, leaving a small portion of the peanut butter exposed at the top to resemble traditional buckeyes. Place back onto the wax paper, chocolate side down.
Finish and chill:
- Once all the pieces are dipped, remove the toothpicks and gently smooth over the holes using clean fingertips if desired. Return the tray to the refrigerator for an additional 30 minutes or until the chocolate is set.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
