My parents are both from the great state of Ohio, also known as the buckeye state. If you have an Ohioan in your life, you may be familiar with the holiday favorite “buckeye” candy.

Buckeyes are actually a poisonous nut (sounds appetizing, right?), but the candy version is nothing but pure peanut butter and chocolate bliss.

I have been very specific about product brands in my recipe. After years and years of making them, we know what works best to create the best buckeye!

We always make these at Thanksgiving, stick them in the freezer, and pull them out as needed throughout the holidays (they make a great gift—people LOVE them!).

Ingredients

  • 2 1/2 pounds powdered sugar (use a name brand instead of generic for better texture)
  • 2 cups creamy Jif peanut butter (use Jif!)
  • 3 teaspoons vanilla
  • 1 lb. margarine (don’t use butter, the texture of margarine is best for these)
  • 36 oz. chocolate chips (three regular-sized bags—use Nestle or Ghiradelli)

 Directions
1. Cream together peanut butter, margarine and vanilla in a stand mixer until fluffy.

2. Beat in powdered sugar until thoroughly combined.

3. Roll into balls the size of buckeyes (smaller than a golf ball, bigger than a walnut).

4. Place balls on waxed-paper lined cookie sheets and freeze for one hour.

5. Melt chocolate in a double boiler.

6. Using toothpicks, dip frozen peanut butter balls into chocolate leaving a small round area of peanut butter exposed (to look like a real buckeye).

Makes about 150 balls.

25 Days of Holiday Treats: Buckeyes
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Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 150
 
Buckeyes are actually a poisonous nut (sounds appetizing, right?), but the candy version is nothing but pure peanut butter and chocolate bliss.
Ingredients
  • • 2½ pounds powdered sugar (use a name brand instead of generic for better texture)
  • • 2 cups creamy Jif peanut butter (use Jif!)
  • • 3 teaspoons vanilla
  • • 1 lb. margarine (don’t use butter, the texture of margarine is best for these)
  • • 36 oz. chocolate chips (three regular-sized bags—use Nestle or Ghiradelli)
Instructions
  1. Cream together peanut butter, margarine and vanilla in a stand mixer until fluffy.
  2. Beat in powdered sugar until thoroughly combined.
  3. Roll into balls the size of buckeyes (smaller than a golf ball, bigger than a walnut).
  4. Place balls on waxed-paper lined cookie sheets and freeze for one hour.
  5. Melt chocolate in a double boiler.
  6. Using toothpicks, dip frozen peanut butter balls into chocolate leaving a small round area of peanut butter exposed (to look like a real buckeye).