Growing up in the buckeye state, I have had a buckeye or two (thousand) and while the recipe is indeed very simple, not all buckeyes are created equal.
The very basics of this recipe are peanut butter and chocolate. Perhaps you’ve heard of this teensy little company that makes a candy based on that very flavor combination?! I mean, yours truly may have used a chocolate bar to scoop peanut butter out of the jar a time or two but I’m not confirming that. Whether someone got chocolate in your peanut butter or peanut butter in your chocolate, just be thankful they did.
My first football memories are of my grandfather sitting in his recliner in front of the television. If you grew up in any part of the country where football is a near religious experience, chances are you have similar memories.
The months from August to December (and if you’re lucky, January) have always meant football season. As a teenager, it was high-school games and as I graduated to the next level of education, the tradition carried on.
The season starts out in the thick heat of Midwestern summer, the air so heavy your lungs can barely allow it in. Slowly as the season progresses, Autumn begins to settle in and the temperatures begin to drop making night games only slightly less enjoyable.
Night games have always been my favorite, watching the field come to life under the bright lights of a thousand bulbs. Bundled up from head to toe, hooded sweatshirts under bulky coats. Blankets draped over chilled legs, cheeks and noses pink from the cold, hands wrapped around steaming Styrofoam cups of hot chocolate… and always a buckeye or two.
How to make buckeyes
Measure out the ingredients. Use your favorite brand of peanut butter!
Using a scoop ensures that all of your buckeyes will be the same size.
Carefully lower them into the melted chocolate, about 3/4 the way up the ball of peanut butter.
Let your buckeye army set. If it is warm, a quick blast in the refrigerator will speed up the process.
- 1 1/2 c. smooth peanut butter
- 3 c. confectioners sugar
- 1 stick unsalted butter, room temp
- 1/4 tsp fine sea salt
- 1/4 c. cream cheese, softened (2 oz)
- 1 tsp. vanilla
- 12 oz dark chocolate, I used 70% Lindt chocolate bars
- Cream peanut butter, cream cheese and butter together until completely smooth and free of any lumps.
- Add vanilla, salt and sugar to mixture, beat until combined.
- Using a 1 ounce scoop or tablespoon, scoop balls of peanut butter mixture and place on parchment-lined baking sheet.
- Roll (in your hands) to smooth out and round. Set in the refrigerator to chill for at least 2 hours.
- Break chocolate bars into small pieces, place in a microwave safe bowl. Put in microwave for 30 seconds, stir, put back in for another 10 seconds. Repeat in 10 second increments until chocolate is mostly melted (a few pieces the size of peas are ok). Stir and set aside. The residual heat will melt any tiny pieces of chocolate. Let it cool until the bowl no longer feels warm.
- Using a skewer or toothpick, pierce peanut butter ball and dip into the chocolate about 3/4 up the sides. Place on parchment-lined baking sheet. Chill for an hour or until chocolate has set up.
Tip: If you want a thinner coating, dip when the chocolate is warmer. If you want a thicker coating of chocolate, let the chocolate cool more. It will become thicker as it cools, giving you a thicker layer of chocolate.