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Christmas Candy – Buckeyes

Okay, so this isn’t exactly a “Christmas” candy….but I like it. Any time you pair peanut butter and chocolate together, I’m there in the middle of that. These make great gifts and look wonderful on a Christmas dessert table……if they make it to the table. Sometimes I hide them and just magically find them after the holidays. “Oh well, guess I’ll have to eat these. Bummer.” What is a buckeye anyway? It’s a nut from the buckeye tree. It looks just like this. It’s called this because it resembles, wait for it…………….a buck’s eye. Bet you didn’t see that coming. The buckeye is the state tree of Ohio, but you can enjoy these treats anywhere – and you should. Let’s make ‘em!
Once again, we have a short ingredient list: vanilla, peanut butter, chocolate candy coating, butter, and confectioner’s sugar. I use a lot of candy coating during the holidays. Actually, I just use a lot of candy coating in general. It’s fun. I like having fun in the kitchen.
Nuke your butter in the microwave until it’s softened. As you can see, I got a little nuke happy and sorta melted mine. Oops. No problem – it will firm up in the fridge. To the butter, add an entire 18 ounce tub of peanut butter. Butter and peanut butter? Yes. It’s true. Stir it all up and breathe it in deeply. YUM!
Add the vanilla and mix again. As you can see, I didn’t measure. I just poured it in. I love vanilla. I put it in almost everything…….even scrambled eggs one time (Barry was NOT a fan). You really can’t have too much vanilla – unless it’s the real thing and you can’t hold your liquor.
We’re going to use about a pound of confectioner’s sugar. Notice I said ABOUT. It won’t be the same each time you make it. Everything affects this stuff. The weather……..your mood…….the humidity……….re-runs on TV. Just add a little bit at a time and stir. You need to add and stir until it’s pretty stiff.
It should be the consistency of dough……….play dough. See my finger prints in there? I was testing to see if it was stiff enough. It was. Yay me!
Roll the mixture into balls and place them on a wax paper lined baking sheet. You can make them whatever size you want. I made mine big. I like my stuff of substantial size……I like big cookies. Really, who wants a small cookie? You don’t want a small buckeye either buddy. Pop the tray into the refrigerator for about 2 hours to let them firm up.
After the two hours, you need to melt your coating. I like to melt mine in a cup of some sort. This gives me a little height, which makes it easier to dip things.  Microwave the chocolate for 1 minute and then stir. Microwave at 15 second intervals, stirring after each, until it’s all melted.
Pull the tray out of the fridge and get some toothpicks. Stick a toothpick into the middle of the peanut butter ball. I used a toothpick for each one, but you could just use one for all of them. Why did I do that? Because I wanted to, that’s why.
Dip the bottom of the peanut butter ball into the chocolate. You want to leave a round circle on the top, so it looks like a buckeye. I let mine drip a bit and then I scrape the bottom along the side of the cup to get of excess chocolate.
See the hole? Almost all buckeye candy that you see will have holes. Some people get all weird and smooth it over. Not me. I think it looks pretty cute that way. Looks just like that nut up there doesn’t it?
The coating will set up pretty quick because the peanut butter balls were cold. You need to store them in the refrigerator. I didn’t need mine right away, so I stuck them in the freezer – in a Tupperware bowl, with layers of wax paper between them. If you do this, you’ll need to let them thaw in the fridge in the bowl. If you don’t, the condensation will gather on the buckeyes instead of on the outside of the bowl.Yum! I made these for a gift…..but the gift getter will be lucky if they make it. At least I’m honest.

Buckeyes

  • 1 jar Peanut Butter (18oz. Jar)
  • 1 stick Butter, Softened
  • 1 teaspoon Vanilla Extract
  • 1 box Confectioner’s Sugar, about 1 pound (or you can make your own powdered sugar)
  • 1 pound Chocolate  Candy Coating (or melted chocolate of any kind)
  1. In a bowl, combine peanut butter and butter until totally combined; smooth and creamy.
  2. Stir in vanilla; mix well.
  3. Add powdered sugar a little at a time until dough-like and easy to form into balls. Depending on weather conditions, you may use more or less.
  4. Roll into balls and place on waxed paper lined cookie sheet. Refrigerate until firm; about 1-2 hours.
  5. Melt chocolate in microwave or on top of a double boiler until completely melted and smooth.
  6. Remove balls from fridge and dip bottom half only into the melted chocolate. Return to waxed paper lined sheet to dry.
  7. When done dipping all, drizzle remaining chocolate over the tops (I use a spoon). Allow to dry completely. Store in airtight container in the refrigerator. ENJOY!

*Recipe from Tasty Kitchen

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About Stacy

Stacy is a Home Management Mentor, the author of two cookbooks, the creator of why-didn’t-I-think-of-that homemaking hacks, an expert on making real food taste lip-smacking delicious, and a Platinum Leader with Young Living Essential Oils. She loves butter, dessert, baking, organizing, and staying home with her husband and four hilarious kids. She believes if it's not easy, you won't do it - because she's lived it. She'll bring YOU the awesome so that you can get your home back into control. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

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Comments

  1. Amanda says

    Ted wanted peanut butter balls, but I didnt have any wax for the chocolate. I did have some choc almond bark so I made these instead. So much easier and I think he liked them better.

    Reply

  2. Rebekah says

    In the time you melt the chocolate in the microwave you say 15 minute intervals. I think you mean seconds, not minutes. 🙂

    Reply
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