Saturday, December 19, 2009

Buckeyes.....not just a useless nut

If you're from Ohio, know someone from Ohio, went to Ohio State, or just love all things Ohio State then you know that a Buckeye at Christmas time is anything BUT a useless nut.

You know this because one of the aforementioned people in your life has made these as part of their Christmas cookie platter. They're a staple in all Ohio households.



What I've learned, however, is that Southerners love them too. They don't freely admit their Buckeye love but it's there. I mean, c'mon, who doesn't love peanut butter and chocolate??


That's what the original looks like.


Pretty close, right?



Creamy balls of peanut butter dipped in chocolate. You need these on your cookie platter this year!

Oh...and GO BUCKS! Beat the Ducks!!

Here's the recipe.

Buckeyes
Recipe yields approx. 140 pieces (Depending on how big your balls are. Sorry. I couldn't resist)

1 lb butter, room temperature
2 lb. Jiff creamy peanut butter (I just use two 18oz jars and it works fine)
3 lb confectioners sugar (It may not take the whole 3 lb. Add until you get a consistency that allows you to form the mixture into balls that hold together and are fairly firm)
Bark chocolate or dipping chocolate (I use the discs and melt them in the microwave in 30 second intervals. You can find them at Hobby Lobby or sometimes Publix has dipping chocolate)

Line a sheet pan with parchment paper or wax paper.

Mix together the butter and peanut butter in a large bowl until well combined. Add the confectioners sugar a little at a time until you get the correct consistency.

Form them into balls about an inch and a half in diameter and line them up on the sheet pan. After you have a sheet pan full, set them in the refrigerator (or if you're like me, make them on a cold day and sit them outside until you're ready to dip them!) for about 30 minutes. This makes them hold together better when you stick the toothpick in them to dip.

After you've melted the chocolate, dip each ball about 2/3 of the way into the chocolate and sit back onto the sheet pan. I then stick them back into the fridge for about 15 minutes until they're good and set then I put them into plastic bags and keep them in the freezer because that's how hubs likes them!


1 comment:

  1. When I was in college I had a friend that made these. I had no idea why they were called buckeyes. Then I had a coworker who brought in peanut butter eggs which were the same thing, slightly different shape and coated all the way around but close enough. These are so good I would eat them until i was sick.

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