HOMEMADE BUCKEYES RECIPE
These delicious peanut butter and chocolate confections are famous in Ohio for a reason! Here's how you make my Homemade Buckeyes recipe!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 6
Steps:
- In a mixer or medium bowl, beat the peanut butter, butter, and vanilla extract together.
- Add the powdered sugar and mix until evenly combined. If using a mixer, make sure to scrape down the sides of the bowl once or twice.
- Press together to form a dough and then divide the dough into 24 equally sized pieces.
- Roll each piece of dough into a ball and place it on a plate. Refrigerate the balls until firm, about an hour.
- After the peanut butter balls have chilled, place the chocolate and coconut oil in a small saucepan and gently heat on low until melted. Let the chocolate cool to room temperature.
- Using a skewer to hold a peanut butter ball, dip in the melted chocolate, leaving the top of the ball exposed.
- Place the dipped buckeye on a plate lined with a piece of parchment.
- Repeat with the remaining peanut butter balls and then refrigerate to firm up the chocolate.
- Once set, store in an airtight container in the refrigerator for up to 2 weeks.
BLOODSHOT EYEBALLS
Your party guests will be pleasantly surprised to find that these aren't eyeballs at all-they're yummy peanut butter balls! Little ghouls will find them fun to eat. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine 1 cup confectioners' sugar, peanut butter and butter. Shape into 1-in. balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm. , In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese's candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set. , In a small bowl, combine the water, food coloring and remaining confectioners' sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.
Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 42mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
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
CRUNCHY BUCKEYES
Crispy rice cereal adds a delightful crunchiness to this classic peanut butter and chocolate treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield about 3 dozen
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment. Beat the peanut butter, butter and salt in a large bowl with an electric mixer on medium speed until combined. Add the sifted confectioners' sugar and vanilla; beat on low until incorporated. Increase to medium-high and beat until fluffy and smooth, about 1 minute. Gently stir in the rice cereal with a rubber spatula. Scoop 2-teaspoon-sized mounds (11 to 12 grams each) and roll into balls. Place on the prepared baking sheet and freeze until very firm but not frozen, 20 to 30 minutes.
- Microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second increments, stirring in between, until the mixture is melted and smooth. Let cool slightly for 2 minutes.
- Stick a toothpick into the top of a ball and dip the ball into the melted chocolate. Coat most of the ball in chocolate, leaving a small uncoated circle on top; let excess chocolate drip off. Return the ball to the baking sheet and remove the toothpick. Repeat with the remaining balls. Smooth out the hole left by the toothpick if desired. Refrigerate until the chocolate has set and the peanut butter ball is very firm, at least 1 hour. Keep refrigerated until ready to serve.
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