If you’re an Ohio State Buckeye fan — and even if you’re not — chocolate and peanut butter balls, famously called Ohio Buckeye Candy, is pretty much a standard requirement for any college football party.
O-H Heck! Peanut butter buckeyes make random Tuesday nights special!
You know, who needs a football game for this delectable treat?
My husband started making Ohio Buckeye Candy soon after we got married, 30 years ago. The first few times he made it, he followed a recipe from a church cookbook (every church cookbook in Ohio has at least one Ohio Buckeye Chocolate recipe)! And then, he decided to start messing with it, tweaking the ingredients a bit here and there.
EEK! That could be a recipe for disaster — except it’s peanut butter balls dipped in chocolate. You can’t go too wrong!
Now, we firmly believe Rob has developed the absolute best buckeye recipe you’ll ever try.
We took a batch to a Christmas party this year, and the plate was EMPTY before the appetizers were served! They’re that good!
Rob’s tips for making the best Buckeye Candy
Rob has a few tips to make your peanut butter buckeye making go smoothly (since creamy peanut butter filling is amazing)!
- Let the margarine come to room temperature before you start.
- Sift the powdered sugar! You don’t have to, but it mixes in a lot better when you do.
- Use a deep bowl for the dipping chocolate rather than a wide bowl — it’s easier to coat the peanut butter balls that way.
- The warmer the chocolate, the thinner the coating you get on the Ohio Buckeye candy.
- Mixing bowl
- Measuring cups
- Small ice cream scoop or spoon
- Glass bowl
- Wooden spoon
- Parchment paper
- 1 cup peanut butter cheap brand works best
- 1/2 cup margarine Parkay recommended
- Pinch salt
- 3 cups powdered sugar sifted
- 1 tsp vanilla
- 1 1/2 bags Ghirardelli Dark Chocolate Melting Wafers
- In a large mixing bowl, mix together peanut butter, margarine and salt until well combined.
- Add sifted powdered sugar, 3/4 cup at a time, incorporating well before adding more.
- Once that is well-combined, add the vanilla and mix together with wooden spoon.
- Roll peanut butter mixture into balls (36 -- more or less depending on desired size) and place on Silpat.
- Once all peanut butter balls are formed, place them in a plastic container to chill in refrigerator overnight. The balls can be stacked, just place wax paper between layers as you go.
- The next day (they can store in refrigerator at this stage for a few days), pour 1 1/2 bags of the Ghirardelli chocolate pieces into a microwave safe mixing bowl and melt according to the directions on the bag.
- Using a toothpick, dip the peanut butter balls 3/4 of the way into the chocolate, coating the sides and bottom but allowing a small amount of peanut butter still to show.
- Place dipped buckeyes on parchment paper and allow the chocolate to set.
- Try not to eat them all before gametime (haha)
- Store in a lidded container in the refrigerator up to one week.
Even if you’re not an Ohio State Buckeye, I bet we can both agree that Ohio Buckeye Candy is a wonderful treat!
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