Peanut Butter and Sugar and Chocolate, Oh My!

Posted by Kaylie on | 0 Comments

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When I set out to make candy and treats this year, I found a recipe I didn't recognize: Buckeyes. Apparently named after the Buckeye nut, these bad boys seemed like a sugar addict's dream come true. So, naturally, I made them...and then ate them.

I also brought them to work and only one co-worker knew what buckeyes were. How is it that this insanely peanut butter-y treat hasn't made its way into households all over the country? I mean, we literally have a full month where people dedicate themselves to making, giving, and eating pure sugar. Well, whatever the reason may be, you can now make it a part of your bite-size dessert repertoire. Enjoy!


  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening


  1. Place the peanut butter, butter, and vanilla in a large bowl. Pour in about half of the powdered sugar and mix well with clean hands.
  2. Add in the other half of the powdered sugar and continue to mix until you have a stiff, cookie dough-like mixture.
  3. Using a tablespoon or cookie scoop, scoop out the mixture and roll into balls. Place on a cookie sheet lined with wax paper.
  4. When all of the mixture has been rolled into balls, stick a toothpick in the top of each one. Place the cookie sheet in the refrigerator for one hour.
  5. Immediately before removing the cookie sheet from the refrigerator, melt the chocolate chips and the shortening together. You can either do this in the microwave, stirring every 30 seconds to prevent it from burning, or in a Chocolate Pro, which will keep the chocolate warm as you dip.
  6. Remove the cookie sheet from the refrigerator. One at a time, pick up each peanut butter ball by the toothpick and carefully dip it in the chocolate. Let the excess drip off and place it back on the cookie sheet. Note that, for traditional buckeyes, you leave the top portion un-dipped.
  7. Once you have dipped all of the peanut butter balls, place the cookie sheet back in the refrigerator for another 30 minutes to allow the chocolate to harden.
  8. After 30 minutes, remove the toothpicks and place the buckeyes in a storage container. Wax paper should be placed between each layer of buckeyes and they should be stored in the refrigerator.

Oh, and if the hole from the toothpick bothers you, use your finger to conceal it. But let's be honest, no one is going to notice the toothpick hole while they shove their face full of buckeyes. Beautiful imagery, eh?

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