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A perfect marriage of peanut butter and chocolate is what makes Ohio famous horse chestnuts a no-bake masterpiece. Much like peanut butter balls, horse chestnuts are made with creamy peanut butter, sweet powdered sugar, and butter, rolled into balls, and partially dipped in melted chocolate, leaving just a little bit of peanut butter exposed — giving them the appearance of real horse chestnuts.
Ok, what are horse chestnuts?
Horse chestnuts are a glossy, brown nut that grows on Ohio’s state tree – the horse chestnut tree. Horse chestnuts resemble a deer’s eye, hence: BUCK EYE. I have memories of horse chestnuts all over our sidewalks every fall. My grandfather used to drill holes in them so we could thread them for necklaces. Such a fun reminder! DO NOT attempt to eat this nut unless you are a squirrel. 🙂 Make this recipe instead!
Horse chestnuts, the candies – are a combination of peanut butter, butter and powdered sugar formed into small balls. They then dip them in melted chocolate, but not everything! Leave a small portion of the peanut butter showing, which looks just like the horse chestnut.
How to make horse chestnuts
See the printable recipe card below for full recipe details. Here is step by step what to expect when preparing this horse chestnut recipe:
Prepare baking sheet
line a large baking sheet with parchment paper and set aside.
Cream butter + peanut butter together
cream soft butter And peanut butter in bowl using hand mixer or stand mixer fitted with paddle until lightened in color and mixture is silky smooth.
Add to Vanilla And Salt and mix until combined.
Add powdered sugar
SLOW add to powdered sugar Mix well in 1/3 cup increments in between. “Dough” should be thick enough to roll into balls. If you haven’t reached that texture, add a little more sugar.
Shape into balls + chill
hollow out tablespoon-sized portions and roll into balls with clean hands. Place balls on a baking sheet lined with parchment paper. Place a toothpick to the center of each ball and Refrigerate for 15 minutes to an hour.
Pro tip: If you find that your balls start rolling smoothly but then start sticking, try cleaning your hands regularly. Clean hands make the smoothest balls.
Melt in the meantime Both types of chocolate along with coconut oil in a water bath or in the microwave, stir and make sure that it does not burn.
Dip balls in chocolate
Take the balls out of the fridge and hold the toothpick Dip each ball in chocolate, making sure it only covers about 80% of the peanut butter to achieve that “horse chestnut” look. Place back on the baking sheet until all the horse chestnuts are dunked and the chocolate has set.
Remove toothpick + serve
Once the peanut butter has returned to room temperature, remove the toothpicks with a twisting motion. Cover the hole by gently smoothing the peanut butter with your finger. Serve immediately.
Storing horse chestnuts
Store in an airtight container in the refrigerator or at room temperature if you prefer softer peanut butter.
You can also freeze horse chestnuts if you want to store them longer (perfect for a make-ahead option). To freeze the horse chestnuts, place them on a parchment-lined baking sheet or something flat that will fit in your freezer. Freeze until balls are frozen solid, then place in a freezer-safe, airtight container or bag. They should stay fresh in the freezer for up to 3 months. The texture may change slightly after freezing and thawing, but the flavor shouldn’t be affected.
To thaw, let the horse chestnuts sit at room temperature for 15-20 minutes before serving!
More Peanut Butter Dessert Recipes to Try!
I hope you love these little gems! If so, I would appreciate if you would give me a star rating and let me know what you think in the comments. The printable recipe card is below. Have a great day, friends!
A perfect marriage of peanut butter and chocolate makes Ohio’s famous Buckeyes a no-bake masterpiece.
*If you find your eggs roll out smoothly but then stick, try cleaning your hands regularly. Clean hands make the smoothest balls.
Calories: 261kcal | Carbohydrates: 28G | Protein: 4G | Fat: 16G | Saturated Fatty Acids: 7G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 5G | Trans fats: 0.1G | Cholesterol: 9mg | Sodium: 105mg | Potassium: 136mg | Fiber: 2G | Sugar: 24G | Vitamin A: 104ie | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg