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 ¼ 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.
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Recipe
Buckeyes
Ingredients
For the peanut butter balls:
- 1 cup creamy peanut butter 9.4oz, 268g
- 4 tablespoons butter 2oz, 56g (softened )
- 8 oz confectioners' sugar 227g (sifted)
- ½ teaspoon vanilla
For the chocolate coating:
- 1¼ cups semisweet chocolate chips 8oz, 227g
- 1 tablespoon Crisco shortening 18g
Instructions
- 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.
Notes
- I use a little Crisco in my Buckeyes instead of paraffin, but if you would like to follow the traditional recipe, substitute ¼ bar of paraffin, shaved, for the Crisco and melt with the chocolate.
Nutrition
John says
5 stars in anticipation and for the inspiration. I intend to freeze little bits of banana and make small chunkles of crisp, thick bacon and tuck one or the other of each inside that little peanut butter flavor bombs. I can't wait! Thank you!
Kelly says
Sounds amazing, John!
Ashley Jones says
By the way- I roasted my squash and a giant sweet potato using your method.
Kelly says
Thanks so much, Ashley!
David Scott Allen says
I can’t wait to try these! Okay, have to admit I don’t have paraffin or Crisco in the house. Would lard work? After all, it was the original Crisco! Let me know what you think. xo
Kelly says
David, I didn't realize that lard was the original Crisco! I've never tried it, but if it has the same properties, it may work. Thanks so much!
Alison Grimes says
David - The lard will have the flavor(s) of whatever it came from - bacon grease, sausage, whatever grease you've saved. The chocolate will take on those tastes and won't be nice-tasting at all. If it were me, I'd buy a small container of Crisco and use that.
Rose Martine says
Wow! That looks super delicious! Great recipe! My hubby is a huge sucker for shrimp dishes!
Kelly says
Thanks so much, Rose!
Teri Dewitt says
Those buckeyes are and has been a hit with all my family ever holiday....i can never make enough! so, thank you for such an amazing
Hit with my family and friends.....
Kelly says
Aren't they irresistible?! Thanks so much, Teri!
Cookie Monster says
I can't stop eating them, it's soooo good.
Kelly says
Thanks Cookie Monster!
Lynda says
Every detail for successful results you covered!!
I am making these!
Kelly says
Thanks Mom! 🙂