365 Days of Slow Cooking: Day 320: Buckeyes
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Saturday, December 12, 2009

Day 320: Buckeyes

1/2 cup peanut butter

1/3 cup butter
1/8 tsp vanilla
2 cups powdered sugar
1 1/3 cups semisweet chocolate chips

In a large bowl, mix the peanut butter, butter, vanilla, and sugar. The dough will look dry. Roll into one-inch balls and place on a waxed paper-line plate or cookie sheet. Chill in the freezer until firm, about 30 minutes. While the dough is chilling, dump your chocolate chips into your slow cooker and cover and cook on HIGH. After the dough is firm, dip the balls into the chocolate and coat entirely, except for the very top. Put back on cookie sheet and refrigerate until serving. Makes 10 servings.
For those of you unfamiliar with what a buckeye is here is a picture:

A buckeye is an inedible nutlike seed of the horse chestnut. However, the buckeyes I made are very edible and very tasty. In our household we are huge fans of The Ohio State University Buckeyes...so naturally this time of year (bowl season) we usually make these special treats. They are very sweet and very rich, like candy. I love them so much I had to give them away so I didn't eat them all by myself. I am pretty sure I would have...in one sitting. 4 stars


  1. My sister and her family live in Ohio - and she taught me how to make and appreciate Buckeyes! You have a clever idea to melt the chocolate in the crock pot! I wouldn't have thought of that! I can vouch for the fact that these babies are So Good! Addictive, I might add! My sister, who is the busy mom of 5 children, taught me a great shortcut -- if you don't have time to make the characteristic balls, just spread the peanut butter mixture in a jelly roll pan and top with the melted chocolate layer and refrigerate until firm, then cut into squares. You would need to double the recipe you give here. Yum! :)

  2. Oh wow! That would be so much easier. I will do that next time...They would taste just as good too.

  3. Oh.My.God. You have no idea how much I love these. I used to work at a day care where the owner would make these all the time. I am not ashamed to admit that I used to tell the children that they were made from chopped up lizard guts. I would put on a brave face and tell the children that I would eat them so no one else would have to endure it. They thought I was a hero.

  4. My cousin makes these. This is a recipe I'll have to try out!

  5. Your recipe has too much fat (butter) and not enough peanut butter. It also works better, and faster to melt in a small bowl on top of a pan of boiling water. Remove from heat to cool a bit before dipping. Dark Chocolate also enhances the flavor. You may also want to add a bit of paraffin (canning) wax to the chocolate to allow it to not melt in your fingers while eating. This past fall/winter, I've made over 10,000 of these balls, (ingredients below) for sale and gifts.

    2 cup peanut butter (Skippy Natural has best taste for candy)
    1/2 cup butter
    1 tsp vanilla
    16 oz - 4 cup powdered, 10x confectioner's sugar
    2 6-8 oz Hershey Special Dark Chocolate
    1 12-16 oz semi sweet or dark chocolate chips
    1/4 inch (1/4-1/2 oz) canning wax - paraffin