Buckeyes

I always thought of making Buckeyes as a Southern tradition, since we’ve lived in other places that had never heard of them, but I’m not really sure about that.  They are usually made around Christmas time and called “Buckeye” because they resemble the Buckeye Nut, which doesn’t actually grow in most parts of the South.  Probably everyone has heard of the famous Ohio Buckeyes, which are named for these, because Ohio does have a lot of Buckeye trees.  Maybe that’s where it all started?     

Buckeye nuts resemble a chestnut but with one very big difference…they are NOT edible.  In fact, they are poisonous to cattle and people.  They are however considered “lucky” and are carried around in the pocket in order to bring “good luck”.  (I’m not a believer in “luck”, I’m just stating what is said about them.)  I was surprised to find that they can be purchased online and used for decorating.  I have also heard them called a “useless nut”.  The good news about the Buckeyes we make is, they are neither poisonous, lucky or useless..and I only recommend using them to “decorate” the dessert table!  They are however, easy, delicious and gluten-free.

Here’s the Recipe:

(Printable version below)

• 1 lb confectioners sugar
• 1/2 cup margarine (softened)
• 1 cup peanut butter
• 1 tsp vanilla
• 12 oz chocolate chips
• 1/3 cup paraffin (grated)

   Chocolate and paraffin not pictured

In the large bowl of a stand mixer, mix together sugar, margarine, peanut butter and vanilla.

Combine on medium speed until well incorporated.  It won’t be smooth

Roll mixture into one inch balls and place on waxed paper

Wax can be found in the canning section of your local store.  Once you buy it, it lasts forever…literally.  Don’t get “freaked out” about putting wax into your food, it’s not enough to hurt you.  It makes the chocolate shiny and more firm.

Place wax and chocolate chips in the top of a double boiler

Heat over medium heat until melted and smooth

***I prefer a double boiler to microwaving…there’s much less chance of burning the chocolate

Somehow, I forgot to take a picture while we were dipping.  This was taken much later, so yours will not be cracked

Using a toothpick, dip balls into melted chocolate, leaving tops uncoated

Place on waxed paper to harden

If you want to smooth over the toothpick hole, you can.  I mentioned doing this for picture’s sake but my girls insisted we leave them.  They reasoned, “It won’t be like we always do it”…I completely agreed!

Buckeyes

2013-12-16 18:03:31

Yields 40

Peanut butter balls dipped in chocolate to resemble the Buckeye Nut

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Prep Time

45 min

Prep Time

45 min

Ingredients

1. 1 lb confectioners sugar
2. 1/2 cup margarine (softened)
3. 1 cup peanut butter
4. 1 tsp vanilla
5. 12 oz chocolate chips
6. 1/3 cup paraffin (grated)

Instructions

1. In the large bowl of a stand mixer, mix together sugar, margarine, peanut butter and vanilla until well combined. It won't be smooth
2. Roll mixture into one inch balls and place on waxed paper
3. Place wax and chocolate chips in the top of a double boiler
4. Heat over medium heat until melted and smooth
5. Using a toothpick, dip balls into melted chocolate, leaving tops uncoated
6. Place on waxed paper to harden

Notes

1. Wax can be found in the canning section of your local store. Once you buy it, it lasts forever...literally. Don't get "freaked out" about putting wax into your food, it's not enough to hurt you. It makes the chocolate shiny and more firm.
2. I prefer a double boiler to microwaving...there's much less chance of burning the chocolate
3. If you want to smooth over the toothpick hole, you can.

O Taste and See https://otasteandseeblog.com/