Recipe by Caryn Dalton
What a is a buckeye? Well, popular in Ohio it's a no-cook pb+choc ball that is really easy to make, especially if you get the kids to make the balls! The pb filling is similar to the inside of a reece cup. These buckeyes are best kept in the freezer. I've tried recipes that call for chocolate chips, baking chocolate, wax and different fillings, but the filling in these seems easiest to work with and ends up being nice and shiney too, plus the choc. bark coats much nicer than any combo of choc and (yuck) parafin wax and you can't beat the texture right out of the freezer! If you have one, store them in a big plastic gallon ice cream tub. Recipe came from my friend, Nicki Shumway. I'd rather eat hers than make them, but hey...when you need the recipe, you need it!
Top Review by Shwltr78
This recipe makes the best buckeyes I have ever had! And, I love the idea of using the chocolate bark. One word of warning though, it makes a lot more than the recipe states. I doubled the recipe hoping to get 4-6 dozen to give away as gifts. I used a 1T. scoop to make them and they turned out slightly larger than "nickel-sized." By the time I was done, I had made over 11 dozen and had enough PB mix left over to make a pie with. Also, if you put the toothpicks in before freezing, only take a few out at a time to dip in the chocolate. If they sit out very long the toothpicks start to loosen and the PB balls will come off in the chocolate.
- 1 1⁄2 lbs powdered sugar
- 3 teaspoons vanilla
- 1⁄2 lb butter (2 sticks) or 1⁄2 lb margarine, softened but not melted (2 sticks)
- 1 (16 ounce) jar creamy peanut butter (small jar)
- 1 lb chocolate bark (comes in big rectangular bricks and its for dipping things into)
Directions See How It's Made
- Cook time is freeze time.
- Mix first 4 ingredients together in big bowl. (use your stand mixer if you have one to make the work easier).
- Wash hands and roll mixed dough into quarter or smaller size balls (we prefer them smaller than bigger -- they are more pop-able that way!). This recipe will make 5-6 dozen nickel size ones.
- Method #1 --.
- Place the balls on a big cookie sheet covered with wax paper. Stick a toothpick into each one. Set in freezer to firm up. After they are thoroughly chilled and working with 10 or so out of the freezer at a time, take a toothpick and dip into the chilled balls halfway into melted chocolate OR --.
- Method #2 --.
- Don't put toothpicks in, chill the balls in the freezer and let them harden up. With a small spoon, dip some melted chocolate bark over each ball trying to cover the end and maybe half way down. Let them harden up and then --.
- Either method you choose, store in an air tight container IN THE FREEZER. Trust me -- they are best this way.