Classic Buckeyes

If you’re from Ohio, I don’t have to explain this recipe to you.

If you aren’t, I may need to.

Buckeyes are a poisonous nut that grow on Ohio’s famed state tree. Also, weirdly, and probably better known, they are the mascot of Ohio State University. Regardless, it’s a huge deal in Ohio. A very classic holiday treat in Ohio is to make peanut butter balls dipped in chocolate that look like the nut… but not poisonous.

Actually, you may die… from eating too many… ’cause they ridiculous.

So here you go, I welcome you into my tradition.

Buckeyes, a Christmas Classic

Classic Buckeyes
1 jar Jif creamy peanut butter
1 stick unsalted butter, softened
4-5 cups powdered sugar
2 cups milk chocolate chips
2 oz. paraffin wax

In a big ole bowl or your stand mixer bowl, cream together butter and peanut butter.

Slowly add in powdered sugar, 1/2 cup at a time. You’ll know when your peanut butter mixture is ready when you can pull off about a tablespoon and easily roll it into a ball. If it’s sticking to your hand too much, you need to add more powdered sugar. If it’s just a little too soft, you can put your dough in the refrigerator for an hour or so to make it a little stiffer.

Roll the dough into balls and place on wax-paper lined baking sheets, about an inch apart. Refrigerate in ball form for an hour.

Meanwhile, melt your wax in a double boiler. Once it’s melted, add in chocolate chips. Stir until fully melted and incorporated.

Remove your balls from your fridge. Using a toothpick, dip the balls into the chocolate, leaving a bit of the peanut butter showing on the top… like the scalp of a balding man. Place back onto the wax paper.

Repeat until all of your buckeyes have been dipped. Go back over the toothpick holes with a butter knife to smooth them over.

If your house is warm or they aren’t setting up right away, pop them back in the fridge for a half hour.

Plan on making more because everyone loves these suckers.