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
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.
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.
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
PEANUT BUTTER BUCKEYES (BETTER THAN REESE'S)
This recipe came from Family Circle and is one of the "Great American Bake Sale" recipes. It is delicious! You'll want to double and triple this recipe as the buckeyes disappear fast! Cooking time is chilling time.
Provided by pamela t.
Categories Dessert
Time 1h20m
Yield 48 balls
Number Of Ingredients 4
Steps:
- Line 2 cookie sheets with waxed paper.
- In large bowl, beat butter, sugar and peanut butter on medium speed until well combined.
- Roll mixture into 1" balls.
- Place on waxed paper.
- Place into the freezer about 30 minutes until firm.
- Meanwhile, microwave chocolate chips in a glass bowl about 2 minutes.
- Stir until melted.
- Stick each peanut butter ball with a toothpick and dip into melted chocolate until 3/4 of ball is covered.
- Wipe any excess chocolate off of ball.
- Place on waxed paper.
- chill in fridge at least 45 minutes until set.
- If dough gets too sticky while rolling the balls. Wet your hands with cold water.
Nutrition Facts : Calories 101.5, Fat 6.7, SaturatedFat 3, Cholesterol 5.1, Sodium 25.8, Carbohydrate 10.4, Fiber 0.7, Sugar 9.2, Protein 1.7
PEANUT BUTTER BUCKEYES
Kids will have a ball making these rich treats. Although the centers are traditionally creamy, you can add graham crackers to the mix if you prefer crunchy. Cooking time is chilling time.
Provided by LMillerRN
Categories Candy
Time 3h30m
Yield 7 dozen
Number Of Ingredients 6
Steps:
- Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.)
- Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes.
- Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 1418.4, Fat 83.1, SaturatedFat 39.4, Cholesterol 69.7, Sodium 452.2, Carbohydrate 173.9, Fiber 9, Sugar 158.2, Protein 18.2
PEANUT BUTTER BUCKEYES
Steps:
- 1. LINE 2 trays with parchment or wax paper.
- 2. BEAT powdered sugar, peanut butter, butter, vanilla and salt in large bowl with mixer on medium speed until blended. Shape into 1-inch balls. Chill until firm.
- 3. MICROWAVE chocolate chips and shortening in medium microwave-safe bowl on HIGH power 45 seconds. Stir until smooth. If necessary, microwave in additional 15-second intervals until completely melted and smooth when stirred.
- 4. INSERT toothpick into top center of peanut butter ball. Dip 3/4 of ball into melted chocolate, leaving top of candy uncovered. Allow excess chocolate to drip back into bowl. Place buckeye on prepared tray. Remove toothpick. Smooth over hole. Repeat to make remaining buckeyes. If chocolate thickens, microwave in 10-second intervals until desired consistency when stirred. Chill buckeyes until firm.
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.
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.
CHOCOLATE & PEANUT BUTTER BUCKEYES
A favorite of Ohioans, these look like the real thing and are very simple to make. Great for chocolate/peanut butter lovers!
Provided by Wendy W88
Categories Candy
Time 35m
Yield 24-48 buckeyes
Number Of Ingredients 6
Steps:
- Combine first three ingredients and form into little balls about the size of quarters.
- Mixture will be dry.
- Melt chocolate chips and wax in microwave or double broiler.
- With a toothpick, dip peanut butter balls in chocolate to coat, leaving top exposed like a Buckeye.
- Place onto wax paper to cool.
- Cover toothpick holes when chocolate has dried.
Nutrition Facts : Calories 659.4, Fat 39.4, SaturatedFat 16.5, Cholesterol 41.2, Sodium 286.6, Carbohydrate 74.2, Fiber 3.2, Sugar 68, Protein 10.4
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