Growing up, I didn’t like peanut butter. Which if you know me now you would not even believe that statement. I was talking with a colleague at work and we were discussing a Ohio tradition of buckeye candies.
Since we both live in PA now, we found it ironic not too many people are aware of the candy buckeye tradition. Our conversation inspired me to make buckeyes with my mom and sister during our holiday baking extravaganza.
My mom and I looked high and low for a recipe that did not contact graham cracker crumbs which many recipes do especially when you are looking through old church cookbooks. Graham cracker crumbs are just a unnecessary filler, and quite honestly we didn’t have any on hand. We came across one that didn’t and added a few secret ingredients to the dough for a special touch.
1 stick of unsalted butter (1/2 cup)
1 cup of creamy peanut butter (jif)
1 lb of powdered sugar
1 teaspoon of pure vanilla extract
1/4 of a bar paraffin wax
1 cup of semi sweet chocolate chips
5 oz of milk chocolate ( I used Daffins chocolate family local favorite)
Combine the first 4 ingredients and roll into small balls using a size 60 scoop. Place the prepared dough balls in a sealable container. Be sure not to stack the candies. Place in the freezer overnight (or longer); however at least overnight. You want the ball firm and nice and cold for when you dip them i the melted chocolate.
When you go to prep the buckeyes. Start to melt the chocolate and wax in a double boiler. Use a toothpick to dip the prepared peanut butter balls into the melted chocolate***. Place the freshly dipped buckeyes on wax paper and allow to cool completely before placing in a sealable container.
***Friendly tip when dipping with the toothpick, make sure to remove excess chocolate and once you remove the toothpick lightly apply pressure where the toothpick whole is present with a spatula or knife to remove the secret of how you dipped the chocolate.
This Recipe yields 96 delicious buckeyes that melt in your mouth !