Nutella Buckeye Balls
Nutella buckeye balls are the chocolate hazelnut version of the classic buckeye recipe! Buckeye candy is a popular no bake dessert, and these chocolate buckeyes will become a new favorite!
Confession: I was addicted to nutella sophomore year of college. I would have a banana with nutella every single day. I think I over did it that year because it took a few years to regain my desire to eat nutella again.
Peanut butter buckeye balls, also called no bake peanut butter balls, are a delicious no bake recipe that people love, especially around the holidays. Creating a chocolate buckeye ball version is genius!
Be sure to read the rest of the post for helpful tips. We’ll address questions like..
- How to dip nutella buckeye balls
- How to store nutella balls
- Can buckeye balls be frozen
- How to fix sticky or crumbly chocolate buckeyes
Buckeye candy ingredients
- creamy peanut butter
- vanilla extract
- powdered sugar
- unsweetened cocoa powder chocolate almond bark
- dark chocolate chips
- flake sea salt, optional
How to dip buckeye balls
Before dipping, place the nutella buckeye balls in the fridge for 1 hour or the freezer for 20 minutes to chill. The key to successfully dipping the balls on a toothpick are COLD buckeye balls.
To dip the balls, stick a toothpick halfway into the nutella ball, then lower into the melted chocolate, swirling as needed. Traditional buckeye balls aren’t fully covered in chocolate, but have an “eye”.
Gently scrape the bottom of the ball on the edge of your container that’s holding the chocolate to remove excess chocolate. Then place the dipped ball on a silicone baking mat. Use a second toothpick resting on top of the ball to help remove the toothpick that’s inserted into the ball.
Do buckeye balls need to be refrigerated?
Yes! At least for optimal eating conditions, I recommend keeping them in the fridge. If you leave the balls out for too long, the nutella base will become soft.
Place buckeye balls in an air tight container with parchment paper between each layer. Store in the fridge for up to 2 weeks.
How to freeze buckeye balls
- Flash freeze them. Place the balls on a silicone mat lined baking sheet in the freezer, and freeze until frozen.
- Then wrap bundles of 6-8 balls together in plastic wrap and place inside a freezer container or ziplock bag.
- They will keep in the freezer for up to 2 months. To thaw, place the entire bag or individual bundles in the fridge overnight. Once thawed, unwrap the bundles. There may be condensation that you need to blot with a paper towel.
Buckeye balls will keep in the freezer for up to 2 months.
Stick the bowl with the nutella mixture in the fridge for 30 minutes to help firm up the mixture before rolling.
This generally means there’s too much powdered sugar. Try adding an additional 1/4 cup of nutella to the mixture.
Buckeye recipe pro tips
- Do not pack down the powdered sugar. This will result in too much powdered sugar and crumbly balls.
- To make perfectly portioned nutella buckeye balls, use a cookie dough scoop to measure out each ball.
- Are the balls sticking to your hands while rolling them? Rub a little butter on your hands and reapply as necessary.
- The key to successfully dipping the balls on a toothpick are COLD buckeye balls. Do not skip this step!
- Line your baking sheet with a silicone baking mat or parchment paper. You want to create a non-stick surface for the chocolate to set on.
- Use your finger or the back of a spoon to cover the holes left from the toothpicks if desired.
More no bake desserts
Nutella Buckeye Balls
- ½ cup nutella
- ¼ cup creamy peanut butter
- 1 stick unsalted butter (1/2 cup), softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- 8 oz chocolate almond bark
- ½ cup dark chocolate chips
- Flake sea salt, for garnish – optional
- Add the nutella, peanut butter, and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined. Scrape down the sides of the bowl as needed.
- Add the vanilla and then slowly begin adding the powdered sugar and unsweetened cocoa powder, a little at a time with the mixer on low speed.
- Mix until a dry dough forms. The dough should hold together if you roll it into a ball– if it doesn’t, add a tablespoon of water and mix again.
- Scoop out 1” portions onto a parchment lined baking sheet and then roll them into smooth balls. Place the buckeyes in the fridge for 1 hour or in the freezer for 20 minutes to chill.
- Melt the chocolate bark and chocolate chips in a microwave safe bowl, stirring every 30 seconds (in my microwave this took 2 minutes total, but it may vary depending on your microwave’s intensity).
- Place a toothpick into the center of one buckeye and dip it half way into the melted chocolate. Return to the baking sheet and repeat with the remaining buckeyes. Place them back into the fridge and chill until set (about 15 minutes).
- Garnish with flakey sea salt and enjoy. Store any leftovers in an airtight container in the fridge for up to four days.