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These candies are always popular at my church's annual Christmas fund-raiser.—Merry Kay Opitz, Elkhorn, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 302 calories, 18 g fat (8 g saturated fat), 15 mg cholesterol, 119 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Buckeyes in Country Woman November/December 2001, p7
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Reviewed on Feb. 10, 2012 by NotASteelerFan
These buckeyes taste wonderful, but beware.... Not all chocoloate chips work well for dipping, even with the shortening added... I got so fed up with not being able to make the chocolate thin enough that I scrapped the whole batch and started over with Wilton chocolate designed for molds and dipping. I didn't even need to add shortening to them, and they tasted AMAZING!!!
Reviewed on Dec. 29, 2011 by bowler_jen
Husband is still looking for the old grade school peanut butter bars recipe. This one is close.
Reviewed on Dec. 13, 2011 by kweber644
I have several other recipes for Buckeyes, but this one is definitely the best. The secret is the melted butter. Yummmmm!
Reviewed on Dec. 01, 2011 by Rita Tarr
loved them but want to know if for the shortening can I use unsalted butter instead of a bland thing like crisco?
Reviewed on Dec. 01, 2011 by sclark27
I make these every year for the holidays and have my entire adult life and helped my mom make them before that. They are delicious and always a hit! The reason they are called buckeyes is because they should resemble them by actually leaving a circle of PB showing at the top and not fully emersing the balls in the chocolate, thus creating the "buckeye" effect.
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