Attention all chocolate and peanut butter fanatics! You need this buckeye candy recipe in your life.
Do you know about buckeyes? It’s an Ohio thing, since the buckeye is our official state tree. These candies are made to look just like buckeye nuts. A thick layer of chocolate (I used dark) hugs a ball of peanut butter fudge, leaving an enticing peanut butter circle exposed. It tastes like a homemade Reese’s cup. (Oh, do I have chocolate on my face? I have no idea how it got there.)
I grew up thinking everyone knew about buckeyes (the candy, not the team), and was shocked when I discovered my hubby’s family in Connecticut had never heard of them. But our nieces became obsessed with them after trying the candy on one of their visits here.
Now, my kids aren’t allowed to show their faces in Connecticut unless they’re bearing a box (or two) of buckeyes for their cousins. All the chocolate stores here in Ohio sell them. But, no worries if you’re buckeye-less. You can make them at home. (There’s chocolate on my teeth now? I’m just sitting here typing. And who left a dirty dish in my office?)
Here are some notes that might be helpful:
- I used dark, bittersweet chocolate chips, because I’m not a fan of milk chocolate. (Anyone else?) So, I had to add enough sugar to the peanut butter dough to achieve the right sweetness. If you use semi-sweet chips, you might want to reduce the sugar by 1/4 cup, and if you use milk chocolate, you might want to reduce the sugar by 1/2 cup.
- I used natural peanut butter, without any added sugar. If you go that route, stir your peanut butter if you just bought it and refrigerate the jar until it’s chilled before using the peanut butter in this recipe.
- To make it easier to roll the peanut butter balls, dust your hands with confectioners sugar before rolling each one.
- Place a toothpick in each peanut butter ball to aid with dipping. Make sure you push the toothpick in far enough (but not all the way to the bottom) so that it will stay in place later.
- Freeze the peanut butter balls for an hour to keep them from being too soft to work with. Then, remove five at a time to dip in chocolate and refrigerate.
- Dip the peanut butter balls twice for a thicker layer of chocolately goodness.
- I added a bit of coconut oil to the chocolate to give a sheen to the buckeyes. Old-school recipes call for paraffin wax, which provides sheen and helps prevent the chocolate from melting in your hands. Since there’s no wax in this recipe, the chocolate will soften after being at room temperature for a while. (The buckeyes in the last photo were out for an hour.) If you’re going to munch on these at home, you can just refrigerate the buckeyes. If you’re planning to use them for a party, freeze them, and when it’s time to serve, set your platter of buckeyes on a tray of ice. The buckeyes actually taste great right out of the freezer!
(Recipe Source: Cooking with Mamma C)