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    Home » Dessert

    Buckeyes Candy

    Jan 1, 2006 · Modified: Dec 29, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Buckeyes Candy - Andrea Meyers

    Peanut butter and chocolate buckeyes are a Midwest Christmas tradition that both our families enjoy. They are designed to look like the seeds of the Ohio buckeye tree and are quite popular during the holidays or during the Ohio State University football season. I have made the traditional recipe for years, then this year I decided to darken things up a bit by adding some good bittersweet chocolate, and the new recipe was a hit.

    I usually make two batches of this, but I do the batches separately. I’ve had trouble fitting a double batch of the peanut butter mixture ingredients in my 4-½ quart mixer bowl without making a huge mess, but if you have a large mixer bowl it might not be a problem.

    [Updated December 23, 2009.]

    Buckeyes Candy - Andrea Meyers
    Print Pin

    Buckeyes Candy

    Prep Time1 hr 30 mins
    Total Time1 hr 30 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: candy, chocolate, Christmas, gluten free, peanut butter
    Servings: 60 pieces
    Calories: 181kcal
    Author: Andrea Meyers

    Equipment

    • stand mixer with paddle attachment
    • mini muffin pans (or half cookie sheets line with wax paper)
    • toothpicks
    • 4 cup glass bowl
    • tins or plastic containers, for storing

    Ingredients

    • 1 ½ cups creamy peanut butter (blended, not the kind with oil floating on top)
    • 6 cups confectioners sugar
    • 1 cup unsalted butter (softened)
    • ½ teaspoon vanilla extract
    • 2 cups semisweet chocolate chips
    • 2 cups bittersweet chocolate chips
    • 1 tablespoon unsalted butter
    US Customary - Metric

    Preparation

    • Combine peanut butter, sugar, butter, and vanilla in mixer bowl. Stir until blended, mixture will be slightly dry.
    • Roll mixture into 1-inch balls and place them in the muffin tins or on prepared cookie sheets.
    • Stick a toothpick in the top of each peanut butter ball. You’ll use this “handle” later for dipping. Freeze the balls for about 30 minutes, until hard.
    • Pour semi-sweet and bittersweet chocolate chips into glass bowl. Add the butter. Microwave 60 seconds at 70% then gently stir. Microwave for 30 seconds at 70% and stir, repeating until the chocolate is almost but not completely melted. Do not overheat. You don’t want the chocolate to be completely melted in the microwave. If you’ve done it right, the last few stirs will mix in the remaining firm chips.
    • Dip the peanut butter balls into the chocolate, leaving a circle of peanut butter showing on top. They should look like buckeyes (see photo below). Place the dipped balls back on the cookie sheets.
    • Refrigerate finished buckeyes for at least 2 hours. Remove the toothpicks and store in tins between layers of wax paper.

    Nutrition

    Serving: 1piece | Calories: 181kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 37mg | Potassium: 115mg | Fiber: 1g | Sugar: 17g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Susan says

      November 18, 2008 at 4:51 pm

      I have tried this recipe (minus the vanilla) your way, and my mother-in-law's way, which is to mix 12oz. of choco chips with 1/4 cake parafin (I used Gulf wax). This parafin makes the chocolate set much better and harder, like "real" candy. Without it, the chocolate tends to melt and be more "gooey", and not cling to the PNB balls as well. Try it, and let me know what you think! I think you'll agree with me!
      Grammaw

      • Janelle says

        December 22, 2012 at 11:23 am

        I agree about the wax.....I use Gulf Wax for the same reason. Can't ever get the chocolate to melt right if I don't use it.....trust me I've tried, and it's just not the same.

    2. Molly says

      December 24, 2012 at 8:26 pm

      While I have never made Buckeyes, I make a lot of chocolate dipped confections. Today I made Oreo Truffles. I never use parafin. My mother always did when I was a kid and I hated the waxy texture and taste. I melt half milk chocolate and half semi-sweet chocolate chips together and never have any problem with dipping. It works on the Oreo Truffles, Chocolate Chip Cookie Dough Truffles (YUM!!), cake balls, whatever. It sets up and hardens perfectly every time.

    3. Olga says

      December 27, 2012 at 9:37 am

      These were the best buckeyes that I ever made..
      Thanks for sharing!!

    4. Renee Dalheim says

      February 09, 2013 at 9:11 pm

      To get the chocolate to stick to the peanut butter, my Mom would roll the balls in powdered sugar before dipping in the chocolate. Also my Mom never added anything to the chocolate.

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