Buckeyes
These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes—hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin
Ingredients
- 5-1/2 cups confectioners' sugar
- 1-2/3 cups peanut butter
- 1 cup butter, melted
- 4 cups semisweet chocolate chips
- 1 teaspoon shortening
Reviews
Use coconut oil instead of shortening. It stays softer longer when dipping
Hello from the Buckeye state. These are great. I would definitely recommend to anyone to put the chocolate and margarine in a crock pot to melt especially if making several batches. it keeps the chocolate warm and you aren't constantly having to reheat it. My family eats these up everytime.
Perhaps if we just call them peanut butter balls instead of buckeyes all the people from Ohio will calm down. Delicious!!
These are great, but add rice crispys to make them better and spray your wire rack or place on wax paper to keep from sticking. You can dip them, cool them, then dip them and cool them on a different side if you don’t want the buckeye.
I can't believe you would use a recipe from a person in Wisconsin for a best recipe in the state of Ohio!!! Hence not leaving a small spot not covered with chocolate..............a true Buckeye would know better. My "beef" is with TOH, NOT the person from Wisconsin.
It is best not to put these on a wire rack. Mine stuck to the rack and the chocolate broke off a lot of them!! Not a pretty presentation....... But they taste GREAT!!!!
@darrr: Who cares??? If you didn't make this recipe, leave a comment without rating it.
True Ohio buckeyes are not fully covered in chocolate but have a small uncovered area that truly resembles an authentic Ohio Buckeye. Truly yummy!From an Ohio native and true Buckeye fan!!
Like others have stated, a true buckeye isn't completely covered. Some of the peanut butter mixture needs to be shown; thus a buckeye. I like making one day, pop them into the freezer, then getting them out the next day to coat with chocolate. I usually use almond bark because it melts smoothly/ Another trick is to melt the bark in a slow cooker The chocolate stays at the perfect temperature.
I'm from Ohio the true Buckeye state, I make these every year but use paraffin instead of shortening and don't cover them alll the way in chocolate, leave the tops bare so they look like a buckeye.