Ohio Buckeye Peanut Butter Chocolate Candy Recipes

BUCKEYES I

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.

BEST BUCKEYES (PEANUT BUTTER AND CHOCOLATE CANDIES)

Steps:

• Cream peanut butter and butter.
• Add sugar and vanilla and mix well.
• Form into 1 inch balls and refrigerate.
• Melt chocolate chips with parafin wax in a double boiler.
• Dip balls into chocolate with a toothpick about 3/4 of the way covered.
• Place chocolate side down on waxed paper.
• Let set at room temperature or refrigerate.

BUCKEYES

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.

BUCKEYES

Steps:

• 1. Line a baking sheet with parchment paper.
• 2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and stick a toothpick into each ball. Place in the freezer and chill for 1 hour.
• 3. In the top of a double boiler, or in a bowl snugly on top of a pan with a few inches of simmering water, melt the chocolate chips, stirring until smooth. Holding a ball by the toothpick and placing a fork under the ball to stabilize it, dip it into the hot chocolate, leaving a small hole of the peanut butter dough showing at the top of the ball as the "buckeye." Let the excess chocolate drip back into the pot. Return the buckeye to the baking sheet. Repeat with the remaining balls.
• 4. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the toothpicks before serving.

BUCKEYES

Steps:

• Add peanut butter and butter to a medium sized sauce pan over medium heat. Once melted, remove from heat. Stir in vanilla and powdered sugar until well combined.
• Form peanut butter into tablespoon sized balls. Place on baking sheet and place sheet in freezer for at least 20 minutes.
• Place parchment or wax paper on a surface near stove.
• In a double boiler over medium-high heat, melt chocolate and shortening. Stir until smooth.
• Use toothpick to dip peanut butter balls in chocolate. Transfer dipped balls to parchment paper to dry. Let sit at room temperature for at least 1 hour before moving.

BUCKEYE BALLS II

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
• Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
• Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

OHIO BUCKEYE PEANUT BUTTER & CHOCOLATE CANDY

Steps:

• In a large bowl, mix together peanut butter, butter, powdered sugar and vanilla.
• Shape mixture into 1 inch balls, inserting 1 toothpick in top center.
• Refrigerate balls for at least 2 hours.
• Over low heat, melt shortening with chocolate chips until smooth.
• Dip each peanut butter ball into chocolate leaving small uncoated top area (resembling a buckeye).
• Cool on wax paper and refrigerate (or freeze) for additional 2 hours before serving.

GIANT PEANUT BUTTER DARK CHOCOLATE SEA SALT BUCKEYES

Steps:

• Melt the white chocolate chips in a medium glass heatproof bowl over a pot of simmering water on medium-low heat. Stir until melted. Remove from the heat but keep the bowl over the warm water. Set aside.
• In the bowl of a stand mixer with a paddle attachment, combine the peanut butter, butter and vanilla extract. Mix together until smooth. Add about half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and mix until smooth, about 1 minute. Add the melted white chocolate and beat on medium until smooth, about a minute. Place the bowl in the freezer until the mixture is firm enough to form a ball, about 30 minutes.
• Using a small scoop or spoon, roll the peanut butter mixture into about the size of a golf ball. Set on a parchment-lined baking sheet and repeat with the remaining mixture. Freeze until firm, 20 to 30 minutes. Remove from the freezer and roll the scoops into smooth balls. Plunge lollipop sticks or short, thick skewers into the centers of the balls. Freeze for another 15 to 20 minutes.
• Melt the dark chocolate in a medium glass heatproof bowl set over a pot of simmering water on medium-low heat. Stir until melted. Sprinkle in the espresso powder and stir. Taste the chocolate; if you want more coffee flavor, add more espresso powder 1/2 teaspoon at a time. Keep the bowl over the pot of hot water to keep it hot while dipping.
• Holding the balls by the skewers, dip the balls only three-quarters of the way into the melted dark chocolate, leaving a quarter inch of exposed peanut butter at the top (this way, it looks like a real buckeye). Let the excess chocolate drip off, then quickly sprinkle a pinch of flaky salt or pink salt right on top. Refrigerate until the chocolate is set, about 1 hour. Remove the skewers from the buckeyes. Keep in the freezer until ready to serve.