Buckeye Candy Recipes

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BUCKEYE CANDY



Buckeye Candy image

Creamy peanut butter balls dipped in decadent chocolate make these easy buckeyes the perfect dessert to enjoy during the holidays, or anytime!

Provided by Crissy Page

Categories     Candy

Time 1h30m

Number Of Ingredients 7

1 ½ cups creamy peanut butter
½ cup butter, softened
1 teaspoon vanilla
⅛ teaspoon salt
3½ cups confectioners' sugar
3 cups semi-sweet chocolate chips
1 tablespoon vegetable shortening

Steps:

  • Using an electric mixer, beat together peanut butter, butter, vanilla and salt until light and fluffy. Beat in the confectioners' sugar a little at a time until well combined. Shape into balls using approximately 2 teaspoons in each ball. Place on a cookie sheet lined with parchment or waxed paper. Chill for a minimum of 30 minutes before dipping.
  • Meanwhile, in a double boiler over low heat, melt together the chocolate chips and shortening, stirring often, until smooth and creamy. Transfer to a small bowl for dipping.
  • Insert a toothpick into each ball and dip into the chocolate leaving a little of the peanut butter showing on the top. Place back on the cookie sheet, remove the toothpick and refrigerate until chocolate is set.

Nutrition Facts : Calories 161 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 64 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

BUCKEYE CANDY RECIPE



Buckeye Candy Recipe image

Buckeye candy is such an easy recipe, made with a handful of pantry staple ingredients. These no bake sweets are made with peanut butter and chocolate and are great for the holiday season and for gift giving.

Provided by Becky Hardin - The Cookie Rookie

Categories     candy

Time 30m

Number Of Ingredients 7

4 cups powdered sugar (452)
1½ cups creamy peanut butter (405 grams, Jif recommended)
½ cup salted butter (113 grams, melted (1 stick))
1½ teaspoons pure vanilla extract (6 grams)
1 teaspoon kosher salt (3 grams (use less if using salted peanut butter))
12 ounces semisweet chocolate chips (340 grams (1 package), Ghirardelli recommended)
1 tablespoon vegetable shortening (12 grams)

Steps:

  • Line 2 baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the powdered sugar, peanut butter, butter, vanilla, and salt together until creamy and incorporated, about 2-3 minutes.
  • Shape the dough into 1-inch balls and refrigerate until firm, about 1 hour.
  • When the dough is completely chilled, microwave the chocolate chips and shortening (or oil), stirring every 15 seconds, on HIGH until most of the chips are melted. Remove from the microwave and stir until smooth and all chips are melted.
  • Insert a toothpick in the top-middle of a peanut butter ball and dip ⅔ of it in the melted chocolate. Let the excess chocolate drip into the bowl, and place the buckeye on the prepared baking sheet. Repeat with all peanut butter balls. (Note: If the chocolate begins to thicken, microwave for a few seconds until desired consistency.)
  • Refrigerate the Buckeyes in a covered container until firm before serving.

Nutrition Facts : ServingSize 1 candy, Calories 118 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 4 mg, Sodium 79 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 4 g

BUCKEYE CANDY



Buckeye Candy image

Make and share this Buckeye Candy recipe from Food.com.

Provided by Moe Larry Cheese

Categories     Candy

Time 20m

Yield 25 balls

Number Of Ingredients 4

16 ounces peanut butter
1 1/2 lbs powdered sugar
1 cup butter
12 ounces chocolate-flavored candy coating

Steps:

  • Mix peanut butter and powdered sugar together in mixer, then mix in the butter. Roll mixture into balls.
  • Melt the chocolate candy coating according to package directions. Dip balls into melted chocolate leaving a circle of peanut butter showing.
  • Place on wax paper. Store in refrigerator.

Nutrition Facts : Calories 277.7, Fat 16.5, SaturatedFat 6.6, Cholesterol 19.5, Sodium 148.7, Carbohydrate 30.7, Fiber 1.1, Sugar 28.3, Protein 4.6

BUCKEYES I



Buckeyes I image

This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.

Provided by Tammy Winters

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 50m

Yield 30

Number Of Ingredients 5

1 ½ cups peanut butter
1 cup butter, softened
½ teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips

Steps:

  • In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
  • Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
  • Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
  • Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Nutrition Facts : Calories 331 calories, Carbohydrate 40.6 g, Cholesterol 16.3 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 105.5 mg, Sugar 36.9 g

BUCKEYES



Buckeyes image

Who doesn't love a confection inspired by nature? In this case, it's a peanut butter truffle dipped in chocolate, which resembles the nut from Ohio's state tree, the buckeye.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield about 2 1/2 dozen

Number Of Ingredients 7

2 1/2 cups sifted confectioners' sugar
1 cup smooth peanut butter
6 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 ounces semisweet or bittersweet chocolate, chopped
1 teaspoon vegetable shortening

Steps:

  • Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
  • Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
  • Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
  • Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

BUCKEYE BALLS



Buckeye Balls image

Peanut butter balls dipped in chocolate. They look like buckeye nuts. Absolutely delicious!

Provided by Angela J.

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 18

Number Of Ingredients 6

½ cup butter, melted
1 pound confectioners' sugar
1 ½ cups peanut butter
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
  • In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!

Nutrition Facts : Calories 366.1 calories, Carbohydrate 41.1 g, Cholesterol 13.6 mg, Fat 22.3 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 9 g, Sodium 137.3 mg, Sugar 36.9 g

BUCKEYE CANDY RECIPE



Buckeye Candy Recipe image

Nothing screams the holidays are here more than Buckeye Candy! It's super easy to make and everyone enjoys eating it.

Provided by Becky Hardin - Easy Dessert Recipes

Categories     candy     chocolate     Dessert

Time 4h10m

Number Of Ingredients 8

4½ cups powdered sugar (509 grams)
2 cups creamy peanut butter (540 grams)
1 ⅔ cups unsalted butter (377 grams, room temperature (3 sticks and 3 tablespoons))
1 teaspoon pure vanilla extract (4 grams)
½ teaspoon kosher salt
4½ cups chocolate chips (765 grams)
2 tablespoons unsalted butter (28 grams)
1 ½ teaspoon espresso powder (3.5 grams)

Steps:

  • Add all of the ingredients for the peanut butter confection to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 3 minutes. At this point, you can either go ahead and roll the peanut butter into 2-tablespoon-sized balls and dip, or you can roll the peanut butter balls and place them into the freezer to freeze for ease of dipping.
  • To make the chocolate coating, place the chocolate chips and butter into a large heat proof bowl. Heat them in the microwave in 30 second increments, stirring between, until melted. This will take about 2 minutes. Once completely melted and smooth, stir in the espresso powder.
  • To dip, if you have chosen to dip the peanut butter balls at room temp, use a fork to lower the ball into the chocolate just until only the top of the ball is visible. Pull the ball out and let any excess chocolate drip off before placing onto a parchment lined baking sheet. Let set until hardened. You can place them into the fridge to chill.
  • If you have chosen to freeze the balls before dipping, press a toothpick halfway into the top of each ball. Hold the toothpick and lower the ball into the chocolate until only about a penny sized circle of peanut butter is visible on top. Pull the ball out of the chocolate and let any excess chocolate drip off before placing onto a parchment lined baking sheet. To remove the toothpicks, simply twist the toothpick between your thumb and index finger and it will pull right out. Use a warm finger to smooth the hole out on top.

Nutrition Facts : ServingSize 8 g, Calories 224 kcal, Carbohydrate 21 g, Protein 2 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 21 mg, Sodium 75 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 7 g

OHIO STATE BUCKEYE CANDY



Ohio State Buckeye Candy image

There are a lot of buckeye candy recipes floating around out there, but I have found this one to be the best. Very popular during the holidays especially. One warning, once served they will be devoured before you can blink an eye.

Provided by The Mad Slovak

Categories     Candy

Time 1h20m

Yield 48 buckeyes, 48 serving(s)

Number Of Ingredients 6

1 lb confectioners' sugar
2/3 lb peanut butter (smooth variety)
6 tablespoons unsalted butter (softened)
1/2 lb semisweet chocolate
1/2 lb milk chocolate
1 tablespoon shredded paraffin wax

Steps:

  • Blend sugar, peanut butter and butter together thoroughly.
  • Roll mixture into walnut-sized balls and insert a toothpick into each.
  • Place balls on a waxed paper lined cookie sheet and then put them in the freezer for about 10 minutes, or until firm.
  • Melt chocolate and paraffin in a double boiler.
  • Holding onto the toothpick, dip each chilled peanut butter ball into the melted chocolate, leaving a small round area near the toothpick. This will be the "eye" of the buckeye. The dipping of each ball should be done quickly so the warm chocolate does not thaw the peanut butter too much. This can cause the ball to slide off the toothpick and into the chocolate.
  • Place a fresh liner of waxed paper on the cookie sheet and put the buckeys on it. Refrigerate at least one-half hour before serving. You can then place the buckeyes in a container. For best results, keep them refrigerated until you serve them.

Nutrition Facts : Calories 135.5, Fat 8.5, SaturatedFat 3.8, Cholesterol 4.9, Sodium 34.1, Carbohydrate 14.9, Fiber 1.3, Sugar 12.3, Protein 2.6

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