I am up to my eyes today in laundry, dirt, and Buckeyes. I’m trying to keep the former two out of the later. I have no time to do a new post on these beauties, so I’m reposting what I did exactly a year ago! These things are awesome. If you haven’t done all your Christmas baking yet, you’ll want to add these to your list. Enjoy!
Ever since we moved to Pennsylvania, I have adored receiving these yummy concoctions on Christmas platters from friends. However, the name buckeyes has always been a bit off-putting. Silly me assumed the name referred to the candy’s resemblance to a male deer’s eye. Wow. Pennsylvanians are so passionate about hunting season and deer parts that they even named a candy after eyeballs. Gross. Obviously at this point I hadn’t had much exposure to our neighboring state, Ohio, also known as “The Buckeye State”. Apparently, these candies were named after their resemblance to the Buckeye nut which happens to be Ohio’s state nut. Do all states have a state nut? Regardless of the name origins, these things can be called nothing short of delicious.
Here is the recipe with a few of my modifications added in for good measure.
1 1/2 c peanut butter (I used half Smucker’s all natural and half Jif)
1 c butter, softened (I used 1/2 Smart Balance spread and 1/2 butter)
1/2 t vanilla
6 c powdered sugar
4 c chocolate chips
1. Mix peanut butter, butter, vanilla, and powdered sugar with mixer until well blended.
2. Roll dough into balls and place on waxed paper lined cookie sheet. (I simply placed the balls into mini-muffin tins.)
3. Place a toothpick into each ball then place cookie sheets in freezer until frozen.
4. Melt chocolate chips over double boiler. (I placed mine into a liquid measuring cup. Popped it into the microwave for about 2 mins and stirred.)
5. Dip in chocolate and place back into freezer until set. (This is the beauty of using the mini-muffin tins. The frozen trays will set your chocolate almost immediately.)