“Buckeyes – An Ohio Classic”

I moved to Chicago some 20 years ago and in my previous career I baked for my customers every year especially around the holidays. The one thing I got requests for were Buckeyes – An Ohio Classic. First of all, if you don’t know what a Buckeye is let me explain.

A Buckeye is dark brown nut with a light tan patch and furthermore comes from the Official State Tree of Ohio. Old folklore says if you carry one, this little nut will bring you good luck. Also, if you look closely the nut resembles the eye of a deer. Humans and livestock cannot eat tree nut buckeyes because they are poisonous. The infamous Brutus Buckeye is also the mascot of The Ohio State University Buckeyes, O-H-I-O! Sorry, I just couldn’t help myself. So on with the mouth-watering candy called Buckeyes.

Buckeyes – An Ohio Classic

Who doesn’t love peanut butter? While some have a peanut allergy, I am so sorry however, if not, be prepared to taste the creamiest candy confection you’ve ever laid your lips on. Most noteworthy is the partial chocolate coating which puts this candy over the top. I make Buckeyes – An Ohio Classic quite often for coworkers at my job. Probably one of my most requested delectable confections, this recipe gets much use during the fall and around the holidays.  Consequently, buckeyes are perfect for parties, gift-giving or holiday treats for home. Try your hand at making a batch and believe me due to their popularity you might want to double the batch. Also get the kids involved. The peanut butter mixture keeps up to a week in the refrigerator. Nothing could be simpler or more heavenly to make and let’s not forget to eat.

Buckeyes – An Ohio Classic

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2 cups creamy peanut butter

1 box confectioners’ sugar

1/2 cup butter (1 stick), melted

1 t. vanilla extract

1/2 t. salt

Chocolate candy coating

In an electric mixer, combine peanut butter and butter. Add vanilla and salt, then confectioners’ sugar until well combined. Place in refrigerator and allow to chill at least 2 hours.

Roll into 1 inch balls, place on parchment lined jelly roll pans. Return buckeyes to refrigerator for at least 1 hour. Melt candy coating and dip buckeyes with a toothpick inserted halfway in chocolate. Place on buckeyes on parchment paper lined jelly roll pans and refrigerate until chocolate is set. Using your finger, smooth over toothpick hole. Store in an air tight container in refrigerator.


Note: Buckeye mixture can be made ahead and refrigerated until ready to use. If peanut butter mixture is too soft, add a little more confectioners’ sugar until the right consistency is achieved.

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Michelle Heyden Written by: