Unless you’re from the Midwest, chances are you’ve probably never heard of Buckeyes candies before and I’m here to show you what you’ve been missing out on! With Halloween slowly creeping out on us, you’ll want this recipe in your back pocket for all the parties, trick-or-treating, and future tailgating.
Buckeyes are essentially sweetened peanut butter balls dipped in chocolate. If you’re already a Reese’s fan you’ll be hooked in no time and everyone else will finally succumb to the heavenly combination of chocolate and peanut butter.
Just like with any respectable candy, it requires an avalanche of sugar which you incorporate into some smooth peanut butter, melted butter and a little bit of vanilla extract.
The resulting dough can then be shaped into little balls which will go in the freezer just to firm up slightly.
Next comes the melted chocolate bath. You only dip them about three-quarters of the way so they resemble the nuts from the buckeye tree (symbol of Ohio)…hence where they got their name from!
So easy to make at home, the only difficulty here is having enough self-control to not eat them all at once (you’ll regret it, trust me!). They’re essentially larger, homemade Reese’s peanut butter cups so in essence…pretty awesome and sinful! Try to pace yourself and keep them in the refrigerator, I prefer them cold than at room temperature.
- 2 cups sifted confectioners' sugar
- 3⁄4 cup smooth peanut butter
- 4 tbsp. unsalted butter, melted
- 1⁄2 tsp. vanilla extract
- 1⁄4 tsp. salt
- 6 oz. semisweet chocolate chips
- 1⁄2 tsp. vegetable shortening
- Put sugar, peanut butter, butter, vanilla, and salt into a mixing bowl and beat well with a wooden spoon. Roll peanut butter mixture into 1" balls and transfer to a wax paper–lined cookie sheet in a single layer. Freeze until firm, 15–20 minutes.
- Melt chocolate and shortening in a small heatproof bowl set over a small pot of simmering water, stirring often. Remove pot and bowl together from heat.
- Working with about 6 peanut butter balls at a time, insert a toothpick into the center of a ball and dip about three-quarters of the ball into the melted chocolate, leaving about a I" circle of peanut butter visible at the top. Twirl toothpick between your finger and thumb to swirl off excess chocolate, then transfer to another wax paper–lined cookie sheet, chocolate side down. Slide out toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.
- Freeze buckeyes until firm. Smooth out toothpick holes left in peanut butter. Buckeyes will keep well sealed in cool place for up to 1 week and up to 2 weeks in refrigerator. Serve at room temperature or chilled.
