This Saturday kicks off the Ohio State buckeye football season and to celebrate I made a batch of candy buckeyes. For those of you not from Ohio, you may not be familiar with this confectionery concoction, but buckeyes are basically a sweetened peanut butter ball dipped in a chocolatey coating. These candies are synonymous with our beloved Bucks and even though it’s been a rough year for OSU football, I am still extremely excited for this season. I’ll be the first to admit that I don’t know that much about football (I went to a high school without a football team), but there is nothing quite like the atmosphere on game days in Columbus. Let’s Go BUCKS!!
Yield: About 4 dozen
- 1 cup creamy peanut butter
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 1 lb powdered sugar (about 4 cups)
- 1 bag milk chocolate chips (I prefer Nestle or Ghiradelli)
Whip butter, peanut butter, salt, and vanilla on medium-high speed in a bowl of a standing mixer for about 2 minutes. Gradually add the powdered sugar, 1 cup at a time. Mix on medium speed until well combined. Roll peanut butter mixture into 1-inch balls and place on a cookie sheet lined with parchment paper. Place the pan in the freezer to harden for about 20-30 minutes.
In the meantime, pour the chocolate chips into a microwave-safe bowl. Microwave for 30 second increments, mixing after each time, until the chocolate chips are melted.
Remove the peanut butter balls from the freezer. Insert a toothpick in a ball and partially dip in chocolate. Place the buckeye on parchment paper and remove the toothpick. Repeat until all peanut butter balls have been dipped. Chill the buckeyes in the freezer or fridge until the chocolate hardens.