Buckeye Candies

Whether you call them peanut butter balls or buckeyes, there’s no denying these peanut butter truffles dipped in chocolate. 

Peanut butter and chocolate were meant for each other. I am going to go out on a short limb and even say that they belong together more than peanut butter and jelly. This is evident by how many dessert recipes I save which include these two ingredients.

Conveniently, the mascot of my alma mater is a Buckeye, which can be transformed into a peanut butter and chocolate delicacy in the kitchen. The original recipe was actually a result of not having enough chocolate to fully cover what is traditionally called peanut butter balls. Lucky for me, I prefer them this way with less chocolate.

At the beginning of football season usually I make a huge batch of these goodies, freezing most and bringing them out of hibernation on game days. This season, I have been busy making a different peanut butter and chocolate dessert every weekend. Today however, I am going back to the original.

When I first started making these, I added food grade paraffin to the chocolate to give it a good shine and structure at room temperature. However, even though it’s perfectly safe, most people seemed turned off by it so instead I sometimes will add a little Crisco shortening. Doesn’t give the structure that paraffin does, but does add a bit of shine (and helps the chocolate melt easier with risk of seizing).

BUCKEYE CANDIES

Makes approximately 8 dozen

Ingredients:

1-1/2 cups creamy peanut butter

1 cup unsalted butter, room temperature

1 tsp vanilla extract

4 cups sifted powdered sugar

6 oz. chocolate candy bark

6 oz. semi-sweet chocolate chips

2 Tbsp food grade paraffin or shortening, optional

Directions:

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, and vanilla. Add confectioners’ sugar one cup at a time to reach desired consistency, then use hands to form a smooth dough.
3. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolates (and paraffin or shortening if using) together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and if desires, carefully smudge the holes left behind with fingertip.

GO BUCKS!!

Source: The Spiffy Cookie original

Post updated 8/22/18, the picture above is the original.

Made something from the blog?

Share it on Instagram with #TheSpiffyCookie