Peanut Butter Buckeyes Candy is the perfect treat for the holiday season (and football season, too). Everyone loves the flavors, and if you’re from Ohio, you’ll love the homemade, homegrown appeal!
Have you ever heard of buckeyes? There are a few varieties! The peanut butter and chocolate candy variety is very popular in Ohio, and I’m willing to bet far and wide across the country, too.
Here’s a little backstory on the candy: The state tree of Ohio is the buckeye tree, which grows these “nuts” that are tucked into pods. They look pretty darn similar to the candy, dontcha think?
And then, of course, you’ve got The Ohio State University, whose athletic teams are nicknamed the Buckeyes.
In celebration of the holidays (everyone seems to break out these candy buckeyes around this time of year) and The Game against That Team Up North (Michigan) this weekend (big rival, and Ohio State fans try not to say that word this time of year), I decided to make peanut butter buckeyes candy. What better way to celebrate!
I made another recipe for a slightly different version of buckeyes — Crispy Marshmallow and Almond Butter Buckeyes. These were fun and tasty, too, but I realized that I hadn’t shared the basic buckeyes candy recipe.
This is a simple recipe, and everyone I know back home in Ohio gets excited when they see these treats on the holiday cookie tray this time of year. I rolled a few from this batch in crumbled speculoos cookies. Great idea!
You don’t have to be from Ohio to love this candy. I mean, it’s peanut butter and chocolate — what’s not to love? If you’re hosting parties this time of year, try another Ohio favorite: Baked Sauerkraut Balls. They’re the perfect snack for any get together.
Not everyone loves football, but so many people love these sweet-treat Peanut Butter Buckeyes Candy. I’m originally from Ohio, so these treats always have a place in my heart!
Try Peanut Butter Buckeyes Candy for your next holiday party or seasonal gathering. I bet they’ll be a hit!
Patricia Conte/Grab a Plate
Yields Makes about 3 dozen
- 1-1/2 cups peanut butter
- 1/2 cup butter, softened
- 4 cups confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 cups semisweet chocolate chips, melted
- 1 tablespoon shortening
- Optional: 1/3 cup crushed cookies, like speculoos cookies
- Line a cookie sheet with parchment or waxed paper and set aside.
- Add the peanut butter, butter, and vanilla in a large bowl and mix until combined. Gradually add the sifted confectioners’ sugar, blending until combined.
- Roll the mixture into 1-inch balls and place on the cookie sheet so they don’t touch.
- Add toothpicks into the center of each ball. Place in the freezer for 15-30 minutes.
- Remove from the freezer. Add the chocolate chips and shortening to a microwave-safe bowl. Heat for about 20-seconds until melted. Stir to make sure the chips are completely melted.
- Place the crushed cookies in a shallow bowl. Add another sheet of parchment or waxed paper to another cookie sheet.
- One at a time, dip the balls into the melted chocolate, so just a portion of the peanut butter is exposed at the top, and let the excess chocolate drip back into the bowl. If the balls begin to soften so it’s hard to keep the toothpick in the center, you can freeze them again for 10 minutes or so until firm again.
- If using the crushed cookies, dip the balls into the cookie crumbs after coating in the chocolate. Place on the cookie sheet.
- Carefully remove the toothpicks and use your finger to smooth over the hole.
- Refrigerate until the chocolate has set.