One of the best things about marrying a man from Ohio is that he introduced me to buckeyes. The state sweet, they are creamy, peanut-buttery chocolate balls of joy. They resemble the nut that falls from the state tree and bear the same name as Ohio State’s beloved college football team. I don’t know how I lived 35 years without them. Recently, we introduced some neighbors to buckeyes by bringing a spooky version to Halloween party. I was talking to the hostess when someone came over and urgently asked “Where are those chocolate peanut butter balls?! They are amazing!!” I beamed with pride and decided we’d make them for a bake sale we had coming up at our child’s preschool. Recipe to follow on the next page. Don’t eat them all once! — Angela M
How to make Buckeyes
Start with the peanut butter middle: Mix one stick of room temperature butter, with a pound of confectioner’s sugar (never said these were healthy!), a cup and a half of creamy peanut butter and a two teaspoons of vanilla. Mix together (use your hands) until it’s well blended and easy to shape. Roll out tablespoon-sized balls and place on wax paper lined cookie sheet. Chill in fridge for one hour.
Then, make the chocolate dip: Melt a bag of semi-sweet chocolate chips with two tablespoons of vegetable shortening. I used a double-boiler (glass bowl over a pan of simmering water) but the microwave would work, too.
Pick up the peanut butter balls with a toothpick and place in the chocolate, leaving a small round opening on the top. Place back on sheet. When all are done, smooth over the toothpick holes with your finger (you may need a little water). Chill again. Eat when you can’t wait any longer.
Peanut Butter Balls