I just love these irresistibly delicious Buckeyes! Buckeyes are a traditional candy in Ohio, made during the holiday season and for football games. Peanut butter balls are dipped in chocolate, leaving a circle exposed on the top to resemble the buckeye, the nut of the Ohio buckeye tree, the state tree of Ohio. Families gather and roll hundreds of these Buckeyes every year.
My Aunt Lorraine made tons of these every year for the holidays. When the rest of the family was gathered in the living room, I was in the kitchen helping myself to a big box of these! They were irresistible!
Use a brand name peanut butter when making Buckeyes. Mix the ingredients thoroughly. It will seem crumbly at first, then it will come together. When you roll it in your hands, it will become smooth.
Buckeyes are traditionally made with paraffin in the chocolate to help the chocolate set and to give a nice, smooth sheen. I use a little Crisco in my Buckeyes instead of paraffin, but if you would like to follow the traditional recipe, substitute 1/4 bar of paraffin, shaved, for the Crisco and melt with the chocolate. Paraffin can be found in the canning aisle of the supermarket. Gulf Wax comes in a box of 4 bars for about $2.50 a box.
Melting the chocolate in a taller, narrower vessel makes it easier to get a good dip into the chocolate. Otherwise, you’ll have to twist the peanut butter ball around a bit to let the chocolate get all the way up the sides when you get towards the end of the chocolate. I like to use a tumbler glass.
Buckeyes are the perfect recipe to enlist little helpers!
If the peanut butter ball isn’t chilled enough it will be too soft to stick on to the toothpick when you dip it, and it will fall off into the chocolate. Just fish it out with a fork.
Some cooks leave the toothpick holes in the buckeyes. If you prefer, you can just lightly pinch and pat them to fill them in.
|Buckeyes - Chocolate Dipped Peanut Butter Balls|| |
- 1 cup creamy peanut butter (9.4oz, 268g)
- 4 tablespoons butter, softened (2oz, 56g)
- 8oz confectioners' sugar, sifted (227g)
- ½ teaspoon vanilla
- 1¼ cups semisweet chocolate chips (8oz, 227g)
- 1 tablespoon Crisco shortening (18g)
- Combine the ingredients for the peanut butter balls in a stand mixer with the paddle attachment until it comes together in a mass. It will seem a little crumbly as in the photo. The mixing can also be done by hand.
- Roll the peanut butter mixture into quarter size balls. I make mine about 20 grams each.
- Put the peanut butter balls in the freezer to firm up for about 30 minutes or in the refrigerator for about an hour.
- Meanwhile, melt the chocolate and Crisco shortening together in a small bowl or short glass. Microwave on medium high for one minute. Stir. Continue heating and stirring in 15 second intervals until the chocolate is melted and smooth, being careful not to scorch the chocolate.
- Remove the peanut butter balls from the refrigerator or freezer about 5 at a time. If you remove them all at once they may form condensation and the chocolate won't stick.
- Stick a toothpick into the peanut butter balls and dip into the chocolate, leaving a circle open on the top so that it resembles a buckeye. Let the excess chocolate drip back into the bowl.
- Set chocolate dipped Buckeyes on a wax paper lined baking sheet and let harden. They will harden faster in the refrigerator.
- Store in a covered container in the refrigerator until ready to serve.
- Makes about 24-28 Buckeyes, depending on the size.