double chocolate buckeyes
It’s summertime, and we’re too hot to turn on the oven, but we still want something sweet, amiright? Enter these Double Chocolate Buckeyes, aka delightful little peanut butter truffles dipped in not one, but TWO types of chocolate for an insanely easy (and tasty) dessert. With just 15 minutes of hands-on time, you can have 3 dozen of these yummy homemade candies ready to eat whenever the craving strikes.
This is one of those recipe ideas I’ve had lurking in the Notes section on my phone, just waiting for the perfect time to bring them into existence, and my friends, TODAY IS THE DAY. These Double Chocolate Buckeyes are the quintessential summer dessert because they’re bite-sized, no-bake, easy to assemble and even easier to pop into your mouth straight from the fridge. If you’re as much of a peanut butter + chocolate fan as I am, these will transport you to dessert heaven.
What Are Double Chocolate Buckeyes?
A traditional buckeye candy is made with just one type of chocolate, usually milk or dark. The reason they’re called “buckeyes” is because, when the peanut butter truffle is almost completely dipped into the chocolate save a little circle on top, they resemble the nut of an Ohio buckeye tree. Some people just dip them entirely into the chocolate, which makes them chocolate-covered peanut butter balls, but I’m not sure who makes these rules anyway. All I know is that they’re delicious.
These buckeyes are similar to the traditional buckeye candy, but I went all in and dipped them into TWO types of chocolate for maximum flavor — white chocolate and dark chocolate. And there was much rejoicing.
Ingredients for Double Chocolate Buckeyes
You probably already have most, if not all, of the ingredients you need to make these bite-sized treats, which makes them even more convenient to whip up on a hot day when you need something sweet! Here’s what you’ll need:
- Powdered sugar, for that extra sweetness in the truffles
- Smooth peanut butter (skip the natural stuff and use the good ol’ Jif or Skippy for these guys)
- Melted butter, for flavor, binding, softness, etc. (butter, what a team player)
- Vanilla, for flavor
- Salt, to bring out and balance the flavors
- Dark chocolate and white chocolate, for dipping!
Simply mix together the powdered sugar, peanut butter, butter, vanilla and salt, roll the mixture into little balls, chill them for a bit, dip them in both melted chocolates, chill again and you’re done! Seriously so easy, seriously so good.
Tips for the Best Buckeyes
I hardly need to tell you how to make these candies because they’re that simple to make, but there are a few pointers that will lead you straight to guaranteed buckeye bliss. So let’s cover them:
- You’ll notice the recipe below states to use sifted powdered sugar. I know that sifting powdered sugar is annoying and time-consuming, but in the case of these candies, it’s worth it. If you don’t sift the powdered sugar, you might end up with a dry clump of powdered sugar when you take a bite of a buckeye, and that’s just no fun for anyone. Take the time to sift! In a pinch, you can whisk the powdered sugar vigorously to break up any clumps.
- Not a fan of dark or white chocolate? Leave one of them out, and just dip each buckeye into one type of chocolate (which is more traditional).
- I have not tested these buckeyes with alternative nut butters (like almond, cashew, etc.) so I cannot speak to their success in this recipe. If you give it a try, let me know how it turns out!
All right, my friends, the time has come for us to make these Double Chocolate Buckeyes and to enjoy them for the remainder of these hot summer days. I hope they bring a much-needed smile to your face whenever you grab one (or more, no judgement!) from the fridge.
Print
Double Chocolate Buckeyes
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: About 3 dozen candies 1x
- Category: Dessert
- Method: Cook
- Cuisine: American
Description
Peanut butter truffles dipped in white chocolate and dark chocolate make for an ultimate dessert that’s entirely no-bake and totally addictive.
Ingredients
- 2 1/2 cups powdered sugar, sifted
- 1 cup smooth peanut butter*
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1/2 teaspoon vanilla
- Pinch salt
- 6 ounces semisweet chocolate chips or melting wafers (about 1 cup)
- 6 ounces white chocolate chips or melting wafers (about 1 cup)
Instructions
- Line a large baking sheet with parchment paper. In a large bowl with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat powdered sugar, peanut butter, butter, vanilla and salt until well combined. Use a cookie scoop or spoon to scoop and roll mixture into 1-inch balls, then transfer to prepared baking sheet. Refrigerate about 20 minutes until firm.
- Meanwhile, in a small bowl, microwave the semisweet chocolate chips according to package directions (or at 50% power for 1 minute; stir, then continue to microwave at 50% power in 15-second intervals, stirring after each, until just melted).
- Poke a toothpick or skewer into top of a peanut butter ball to use as a “handle”; dip one half of ball into melted chocolate. Let excess chocolate drip off, then return ball to baking sheet. Repeat with remaining peanut butter balls. Refrigerate 10 to 15 minutes until chocolate is just set.
- In a separate small bowl, microwave white chocolate chips according to package directions (or using microwave instructions as written above). Use a toothpick or skewer to dip peanut butter balls one at a time halfway into white chocolate, then return to baking sheet. Refrigerate 30 minutes until fully set.
- Use a spoon or spatula to smooth out holes left by toothpicks in each buckeye, if desired. Serve chilled. Store in an airtight container in refrigerator for up to 7 days.
Notes
- My favorite brand of peanut butter to use for these buckeyes is Jif, but any similar brand will work great.