BUCKEYE COOKIES III
These are like little peanut butter and chocolate balls. You basically mix it all up together. It is a perfect recipe to do at a sleepover or for parties. It is pretty simple and it really doesn't take too long. It takes about as long as chocolate chip cookies do, maybe a little longer, but if you love chocolate and peanut butter, you'll love this.
Provided by Sally Forsythe
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
- Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
- In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 45.5 g, Cholesterol 13.6 mg, Fat 24.4 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 10 g, Sodium 137.9 mg, Sugar 40.8 g
CRUNCHY TOFFEE BUCKEYES
Provided by Valerie Bertinelli
Categories dessert
Time 1h30m
Yield 32 buckeyes
Number Of Ingredients 6
Steps:
- Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners' sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch. Mix the toffee by hand.
- Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour.
- Once the balls are frozen, put the chopped chocolate in a small, heat-safe bowl. Set the bowl over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate. Refrigerate until ready to serve. Remove the toothpick before serving.
BUCKEYE COOKIE BARS
Make and share this Buckeye Cookie Bars recipe from Food.com.
Provided by Jifreg Recipes
Categories Bar Cookie
Time 50m
Yield 2 1/2 dozen bars
Number Of Ingredients 8
Steps:
- HEAT oven to 350ºF. Coat 13 x 9-inch pan lightly with no-stick cooking spray.
- BEAT cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
- BEAT sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
- BAKE 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars.
Nutrition Facts : Calories 861.1, Fat 79.1, SaturatedFat 11.5, Cholesterol 74.4, Sodium 275.8, Carbohydrate 19.7, Fiber 8.1, Sugar 7.2, Protein 30.5
GIANT PEANUT BUTTER DARK CHOCOLATE SEA SALT BUCKEYES
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h55m
Yield 24 buckeyes
Number Of Ingredients 8
Steps:
- Melt the white chocolate chips in a medium glass heatproof bowl over a pot of simmering water on medium-low heat. Stir until melted. Remove from the heat but keep the bowl over the warm water. Set aside.
- In the bowl of a stand mixer with a paddle attachment, combine the peanut butter, butter and vanilla extract. Mix together until smooth. Add about half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and mix until smooth, about 1 minute. Add the melted white chocolate and beat on medium until smooth, about a minute. Place the bowl in the freezer until the mixture is firm enough to form a ball, about 30 minutes.
- Using a small scoop or spoon, roll the peanut butter mixture into about the size of a golf ball. Set on a parchment-lined baking sheet and repeat with the remaining mixture. Freeze until firm, 20 to 30 minutes. Remove from the freezer and roll the scoops into smooth balls. Plunge lollipop sticks or short, thick skewers into the centers of the balls. Freeze for another 15 to 20 minutes.
- Melt the dark chocolate in a medium glass heatproof bowl set over a pot of simmering water on medium-low heat. Stir until melted. Sprinkle in the espresso powder and stir. Taste the chocolate; if you want more coffee flavor, add more espresso powder 1/2 teaspoon at a time. Keep the bowl over the pot of hot water to keep it hot while dipping.
- Holding the balls by the skewers, dip the balls only three-quarters of the way into the melted dark chocolate, leaving a quarter inch of exposed peanut butter at the top (this way, it looks like a real buckeye). Let the excess chocolate drip off, then quickly sprinkle a pinch of flaky salt or pink salt right on top. Refrigerate until the chocolate is set, about 1 hour. Remove the skewers from the buckeyes. Keep in the freezer until ready to serve.
BUCKEYES
Who doesn't love a confection inspired by nature? In this case, it's a peanut butter truffle dipped in chocolate, which resembles the nut from Ohio's state tree, the buckeye.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
- Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
- Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
- Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.
BLOODSHOT BUCKEYES
Steps:
- Line a baking sheet with parchment paper; set aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl, cream the peanut butter, butter and salt to combine. Gradually add the confectioners' sugar and combine until smooth.
- Use a small ice cream scoop or spoon to make thirty-five 1 1/2-inch portions, then use your hands to roll into balls and place on the prepared baking sheet. Refrigerate until firm, 10 to 15 minutes.
- In a heat-proof bowl set over but not touching simmering water, melt the white melting wafers over medium heat. Once the peanut butter balls are firm, dunk them in the melted wafers to coat completely. Use a fork to lift from the bottom, let the excess coating drip off and set back on the prepared baking sheet. Place an eyeball in the center of the ball and repeat the process with the remaining balls.
- Let sit until the white coating is set, about 15 minutes.
BEST BUCKEYES (PEANUT BUTTER AND CHOCOLATE CANDIES)
I make about 30 varieties of cookies and candies during the holidays and these are the most requested. They are fairly easy and delicious. I serve them on a tray in miniature muffin liners. I have tried many different buckeye recipes, but this one, given to me years ago, is the best one I have used. ADDED 12/17/06: Instead of chips and paraffin wax, this year I used chocolate bark coating and it worked really well. You will need about Five - 2 oz. blocks of bark.
Provided by Karen..
Categories Candy
Time 45m
Yield 80 Buckeyes
Number Of Ingredients 7
Steps:
- Cream peanut butter and butter.
- Add sugar and vanilla and mix well.
- Form into 1 inch balls and refrigerate.
- Melt chocolate chips with parafin wax in a double boiler.
- Dip balls into chocolate with a toothpick about 3/4 of the way covered.
- Place chocolate side down on waxed paper.
- Let set at room temperature or refrigerate.
BUCKEYES
The classic recipes for buckeyes I've found on the web use up to twice the amount of powdered sugar (yes, 6 cups) and two full sticks of butter for the same amount of peanut butter. This variation is less aggressively sweet, with a little tang from cream cheese and warm flavors from the graham crumbs. The only thing I wished it had was salt - perhaps a quarter teaspoon? Maybe a half teaspoon of something light and flaky? I think that salt really brings out the flavor in a peanut butter candy (try just the peanut butter portion of a Reese's peanut butter cup alone if you don't believe me), especially against a chocolate coating.
Provided by Vylet Chef
Categories Candy
Time 30m
Yield 64 Candies
Number Of Ingredients 7
Steps:
- Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry - perfect for shaping. Set it aside while you prepare the coating.
- Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I'd go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers.
- Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon's worth of filling (their suggestion; I used a scoop that made them a little smaller) and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
- Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. Play around with a few practice pieces; I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around. But don't fuss too much; even the "ugly" ones won't go to waste.
- Chill the buckeyes until they are set, about 30 minutes.
- Do ahead: Buckeyes will keep in the fridge for what the book says is 3 days, but I'd say at least a week, should you keep them in a lockbox and hide the key.
Nutrition Facts : Calories 101.4, Fat 8.1, SaturatedFat 3.7, Cholesterol 5.8, Sodium 39.9, Carbohydrate 7.5, Fiber 1.3, Sugar 4.7, Protein 2.4
BUCKEYES I
This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.
Provided by Tammy Winters
Categories Desserts Cookies No-Bake Cookie Recipes
Time 50m
Yield 30
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
- Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Nutrition Facts : Calories 331 calories, Carbohydrate 40.6 g, Cholesterol 16.3 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 105.5 mg, Sugar 36.9 g
BUCKEYES BAR RECIPE
See why the hardest part of this buckeyes recipe is waiting for the bars to chill before enjoying the chocolate and peanut butter deliciousness.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Beat butter and peanut butter in large bowl with mixer until blended. Add wafer crumbs; mix well. Gradually beat in sugar. Press onto bottom of prepared pan.
- Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is completely melted; stir until well blended. Spread over peanut butter layer.
- Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.966 g, Sugar 0 g, Protein 2 g
BUCKEYES
Make and share this Buckeyes recipe from Food.com.
Provided by Jifreg Recipes
Categories Dessert
Time 30m
Yield 5 dozen cookies
Number Of Ingredients 7
Steps:
- COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
- PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
- INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
- Variation:.
- SPICY BUCKEYES: ADD 1 teaspoon ground cinnamon and 1/2 teaspoon cayenne pepper with peanut butter mixture in step 1. Continue recipe as directed.
Nutrition Facts : Calories 813.1, Fat 43.7, SaturatedFat 24.9, Cholesterol 48.8, Sodium 403.7, Carbohydrate 114.9, Fiber 4, Sugar 107.2, Protein 3
4-INGREDIENT BUCKEYES
So-called because of the candy's resemblance of the nut of a Buckeye tree, which was thought to look like a buck's eye (deer's eye). Buckeyes are poisonous nuts, so these peanut butter and chocolate treats are a better choice for eating!
Provided by Starrynews
Categories Candy
Time 3h
Yield 6 dozen
Number Of Ingredients 4
Steps:
- Line 2-3 large cookie pans with wax paper.
- Beat the peanut butter and butter in a large bowl until creamy.
- Stir in powdered sugar and then beat until smooth.
- Shape into 1" balls and place on the wax paper-lined pans.
- Freeze for at least one hour.
- Melt dipping chocolate/chocolate bark, per package instructions.
- Use a toothpick to dip the peanut butter balls into chocolate.
- Return to wax paper-lined pans and smooth out the top to remove the toothpick hole.
- Refrigerate until set.
Nutrition Facts : Calories 865.2, Fat 51, SaturatedFat 13.9, Cholesterol 20.3, Sodium 463.8, Carbohydrate 91.7, Fiber 5.2, Sugar 81.3, Protein 21.7
BEST EVER BUCKEYES
Small peanut butter balls that taste even better than Reese's Cups. The taste so good- be careful, they are addictive!
Provided by Jo2678
Categories Candy
Time 10m
Yield 40-50 balls
Number Of Ingredients 6
Steps:
- Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
- Shape into 1" balls.
- Refrigerate balls.
- Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
- Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
- Cool on wax paper and store in refrigerator or freezer.
More about "buckeye cookies food"
BUCKEYE COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
Estimated Reading Time 9 mins
- Make the peanut butter filling. Stir together the peanut butter and powdered sugar until smooth. Use a small cookie scoop to scoop out the filling onto a plate or cookie sheet lined with wax paper. You should be able to make about 20-22 balls. Place in freezer for about 30 minutes.
- While the peanut butter balls are freezing, you can make the cookie dough. Cream the butter and sugars together with an electric mixer for about 2-3 minutes. Add the egg and vanilla and continue to mix for 1-2 more minutes. Add the flour, cocoa powder, baking soda and salt and continue to mix until smooth.
- Scoop out a heaping tablespoonful of cookie dough (I used a medium cookie scoop or you can just overfill a small one) and flatten it out between your hands like a pancake. Place a frozen peanut butter ball on top and then fold up the edges of the cookie until the peanut butter ball is completely covered. If it doesn't look like a ball at this point, roll it between your palms to form a ball. (Unless you have a couple of people making these, you'll want to keep at least half of the peanut butter balls in the freezer when you first begin, and then work quickly so that the peanut butter doesn't start thawing as you are assembling the cookies- the process gets a lot messier once it starts to thaw out!)
BEST BUCKEYE COOKIE RECIPE - HOW TO MAKE BUCKEYE COOKIES
From delish.com
4/5 (11)Total Time 1 hr 20 mins
BUCKEYE RECIPE - OHIO STATE TRADITION • BREAD BOOZE BACON
From breadboozebacon.com
BUCKEYE RECIPE NO WAX | DANDK ORGANIZER
From dandkmotorsports.com
BUCKEYE COOKIE BARS - PLOWING THROUGH LIFE
From plowingthroughlife.com
BUCKEYE BARS RECIPE - FOOD FANATIC
From foodfanatic.com
EASY NO BAKE BUCKEYE COOKIE RECIPE - MASHED.COM
From mashed.com
BUCKEYE RECIPE USING PARAFFIN WAX | BESTO BLOG
From bestonlinecollegesdegrees.com
BUCKEYE BROWNIE COOKIES | PEANUT BUTTER & CHOCOLATE …
From omgchocolatedesserts.com
BUCKEYE RECIPE ROUNDUP - THESPIFFYCOOKIE.COM
From thespiffycookie.com
OHIO BUCKEYE COOKIES - HOME COOKING - COOKIES - CHOWHOUND
From chowhound.com
BUCKEYE COOKIES - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
EASY BUCKEYE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
BUCKEYES RECIPE | KITCHN
From thekitchn.com
BUCKEYE BROWNIE COOKIES - KITCHN
From thekitchn.com
BUCKEYE NO BAKE COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
BUCKEYE RECIPE -BEST CANDY EVER- GONNA WANT SECONDS
From gonnawantseconds.com
BUCKEYE RECIPE (PEANUT BUTTER BALLS) - THE KITCHEN MAGPIE
From thekitchenmagpie.com
ORIGINAL OHIO BUCKEYE BALLS RECIPE - THEFOODXP
From thefoodxp.com
GIANT BUCKEYE COOKIE - READER'S DIGEST CANADA
From readersdigest.ca
CRUNCHY TOFFEE BUCKEYES RECIPE | VALERIE BERTINELLI | FOOD ...
From mastercook.com
320 BUCKEYE COOKIES IDEAS | DELICIOUS DESSERTS, YUMMY FOOD ...
From pinterest.ca
BROWNIE BUCKEYE COOKIES RECIPE | BUCKEYE COOKIES | COOKIE ...
From foodwinesunshine.com
GRANDMA'S FAMOUS BUCKEYE COOKIES - LIVE SIMPLY
From livesimply.me
EASY BUCKEYE RECIPE WITH PARAFFIN WAX | BRYONT BLOG
From bryont.net
BUCKEYE BALLS RECIPE - FOOD FANATIC
From foodfanatic.com
BUCKEYE CANDY - WIKIPEDIA
From en.wikipedia.org
BUCKEYES | RECIPE | HOLIDAY BAKING RECIPES, HOLIDAY BAKING ...
From pinterest.com
BUCKEYE RECIPE WITH WAX | BESTO BLOG
From bestonlinecollegesdegrees.com
BUCKEYES - CHOCOLATE DIPPED PEANUT BUTTER BALLS | FOODTASIA
From foodtasia.com
BUCKEYES RECIPE - FOOD.COM
From food.com
BUCKEYES RECIPE - CHOCOLATE PEANUT BUTTER FUDGE CANDIES ...
From hungryhappenings.com
BUCKEYES - MRFOOD.COM
From mrfood.com
BUCKEYE COOKIES | BETTER HOMES & GARDENS
From bhg.com
BUCKEYE THUMBPRINT COOKIES RECIPE - SNAPPY GOURMET
From snappygourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love