How to Make Buckeyes
Learn how to make buckeyes, Ohio's favorite candy, to share with friends at tailgates, parties and holiday get-togethers.
Servings 3 dozen
- 1 cup smooth peanut butter
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 4 tablespoon unsalted butter, 1/2 stick, softened
- 8 ounces semisweet, dark or milk chocolate, chips or wafers
In a bowl or stand mixer, stir the peanut butter, butter, salt and vanilla on medium speed until combines. Next add the powdered sugar using low speed and increasing to medium as the mixture combines.
Line a baking sheet with parchment paper and roll out the mixture into teaspoon sized balls. Once the baking sheet is full, freeze the balls for 30 minutes to harden.
Melt the chocolate. Dip the peanut butter balls in the chocolate using toothpicks as skewers to hold the balls. Cover all but the top portion of the balls.
Place the dipped buckeyes back onto the baking sheet and with a clean hand smooth over the hole left by the tooth pick.
Refrigerate the buckeyes until the chocolate sets. Store leftover buckeyes in the refrigerator.
Notes: If the batter is crumbly, add more peanut butter a tablespoon at a time. If it is too sticky, add powdered sugar a tablespoon at a time.
If the chocolate is too thick, add a teaspoon of oil to the chocolate and stir until smooth.
Use high quality peanut butter and chocolate for best results.
For easier dipping, use an ice cream scoop to ladle up the melted chocolate then dip the frozen peanut butter balls easily into that.