Prep 30 mins
Cook 20 mins
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!
- 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)
- 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.
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.
This recipe rocks! If I bought these from a gourmet shop, I would not be disappointed. The flavor is absolutely perfect, and the filling comes together nicely. I ran out of powdered sugar and only added about 1 1/4 lb, but it didn't impact the finished product negatively. It yielded a sheet tray and a half. I had to use good-quality semi-sweet chips for the chocolate because I'm on a military base and didn't have access to bark, but next time I'll hunt some down to compare. The chocolate still worked, creating a goregous, glossy finish that firmed up and clung to the pb. They taste out of this world. However, I need to practice. It looks like my 3 year old did the dipping/spooning (I tried both methods and was clumsy at both). I can live with a sloppy looking first try as long as the flavor knocks your socks off, and this certainly does.
This is the same recipe someone gave me but I haven't made them yet. He didn't say to freeze, though, so now I wonder if that means the chocolate won't set. I've tasted lots and these really do have the best filling and NO wax.