Servings
24
Prep Time
20 minutes
Cook Time
10 minutes
Author:
Missy J's
These Carob Peanut Butter Buckeyes are a rich, no-bake treat made with a creamy peanut butter filling and coated in smooth Missy J's Carob Chips. Naturally sweetened with allulose and packed with peanut flavor, they're a delicious low-sugar twist on the classic buckeye candy. Perfect for holiday platters, snack trays, or satisfying sweet cravings, these homemade buckeyes are easy to prepare, freezer-friendly, and sure to become a family favorite.
Ingredients
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2 cups Unsweetened Salted Creamy Peanut Butter
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1 cups Powdered Allulose (I prefer Lakanto Golden allulose/monkfruit blend) Lakanto recommended
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1 cup PB fit Organic Roasted Peanut Powder with coconut sugar.
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1 tsp Vanilla Extract
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2 cups Missy J’s Carob Chips for dipping
Carob Peanut Butter Buckeyes
Peanut Butter Mixture
Coating
Directions
Carob Peanut Butter Buckeyes
Make Peanut Butter Mixture
In a large bowl, mix peanut butter until smooth. Add allulose, peanut powder, and vanilla. Mix until fully combined. The mixture should be firm and moldable, not wet.
Portion And Freeze
Weigh portions to 0.5 oz, roll into smooth balls, and insert a toothpick into each center. Place on a parchment-lined tray and freeze overnight or until very firm.
Melt Carob
Using a double boiler, gently melt carob chips to about 135–140°F, stirring often. Do not overheat.
Dip
Remove 2–4 buckeyes at a time from the freezer to keep them frozen before dipping in hot carob. Holding the toothpick, dip into melted carob, leaving about ½ inch of peanut butter mixture exposed at the top. Let excess drip off and lightly scrape the bottom on the pan edge. The reaction of the warm carob and cold peanut butter balls, should allow the carob to harden right away.
Carob will begin setting almost immediately.
Set on parchment paper to fully solidify. You can place them in the freezer if the coating did not set up fully.
Once the peanut butter mixture softens slightly, remove the toothpick. Smooth the hole if needed and let set completely.
Storage
Refrigerator: up to 2 weeks. Freezer: up to 3 months
Recipe Note
This recipe was created by Jodi, the original founder of Missy J’s, and shared with love for the brand.