- 5-1/2 cups confectioners' sugar
- 1-2/3 cups peanut butter
- 1 cup butter, melted
- 4 cups (24 ounces) semisweet chocolate chips
- 1 teaspoon shortening
- In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside.
- Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator. Yield: about 5-1/2 dozen.
"Like others have stated, a true buckeye isn't completely covered. Some of the peanut butter mixture needs to be shown; thus a buckeye. I like making one day, pop them into the freezer, then getting them out the next day to coat with chocolate. I usually use almond bark because it melts smoothly/ Another trick is to melt the bark in a slow cooker The chocolate stays at the perfect temperature."
"I'm from Ohio the true Buckeye state, I make these every year but use paraffin instead of shortening and don't cover them alll the way in chocolate, leave the tops bare so they look like a buckeye."
"I agree with Cassie. Buckeyes have to have some peanut butter showing. If you completely dip them they are like my peanut butter ball recipe. Peanut butter balls have graham cracker crumbs or rice crispies added. No matter how you cover them or what you call them they are yummy! I've been making them every Christmas for over 30 years. Use a double boiler and you won't have to keep reheating the chocolate."
"I usually make buckeyes using another recipe. The other one used paraffin wax in the chocolate mixture. It is very much easier to work with that this one that doesn't use it. They turned out well but the process was far more tedious."
"This was my first attempt at making Buckeyes and my husband said "These are the best Buckeyes I've ever had!". I followed the recipe and didn't add anything to it, a few things i did do: 1). roll the peanut butter balls until they become smooth- warm in your hands and change texture. Then place in the fridge for about 45 min + too cool. 2). Make the chocolate dip in two batches (chocolate becomes thick quickly). Melt 1/2 of the chips and 1/2 tsp shortening in a small pan on the stove over low heat stirring continuously. Dip cold balls quickly using a tooth pick to hold the ball while dipping. To get the look of a Buckeye (leave a little brown oval showing. 3). Cool balls on a cookie sheet covered in foil or waxed paper and place somewhere cold to cool. At the holidays I don't have room in the fridge...garage, freezer, porch railing anywhere that will be cold! Enjoy P.S. this is a very quick & easy recipe!"
"This was my first year making these for Thanksgiving and they turned out perfectly. I took some advice from other websites and added a teaspoon of vanilla extract to the peanut butter mixture. Also, I had to keep reheating the chocolate thirty seconds at a time to make it easier to handle. But, ohhhh they tasted so good."
"sclark 27 is correct--- I have never seen buckeyes that were completely covered with chocolate. You must leave a small circle at the top exposed so that it will look like a buckeye nut. I am from Ohio, I am a Buckeye, trust me on this!"
"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!!!"
"Husband is still looking for the old grade school peanut butter bars recipe. This one is close."