In Ohio these little gems are lovingly referred to as Buckeyes because of the similarities in appearance to the nut of the Ohio state tree which shares their name. I like to think of them as the creamier, tastier cousin to Reese's Peanut Butter Cups.

1 pound butter, softened
2 pounds peanut butter
About 2 1/2 to 3 pounds powdered sugar
12 ounces semisweet chocolate chips
12 ounces milk chocolate chips
2 ounces paraffin (I just left this out and it was fine--you can also use dipping chocolate instead of the chocolate chips if you prefer)

Mix first 3 ingredients together and form into 1 inch balls. Let harden a bit in the fridge or freezer. When you are ready to dip the peanut butter balls, remove from freezer. Melt the chocolate chips and paraffin together in a double boiler or the microwave. With a toothpick, dip peanut butter balls in chocolate to coat, leaving about a dime sized spot on top exposed like a Buckeye. Let harden on waxed paper. Store in refrigerator or freezer.


  1. do you have a trick to keep them from falling off the toothpick while you're dipping them? I love these but always lose them or break them when dipping in the chocolate.

  2. I found that the frozen peanut butter balls held onto the toothpick better than ones that had thawed. One the peanut butter mixture kind of warmed up I lost some of them while dipping them as well. I just had a fork nearby to "rescue" those that fell in. I hope that helps! :)