On the day Ohio State played Washington in the Rose Bowl, my kids and I made peanut butter Buckeyes. If you’re from Ohio and are a Buckeye, you just say Buckeyes, but some people who aren’t natives don’t say Buckeyes. They say peanut butter chocolate balls. (What?!)
This Buckeye recipe is a hit with friends and family, and the best part, there is NO cooking or baking involved. It’s so easy!
How to Make Peanut Butter Buckeyes
Peanut Butter Buckeye Ingredients
For the Peanut Butter Balls
- 2 1/2 cups of confectioners sugar
- 1 cup of creamy peanut butter
- 6 tablespoons of melted butter
- 1/2 teaspoon of vanilla extract
For the Buckeye Chocolate Topping
- 1 bag of chocolate chips
- 1 teaspoon of vegetable shortening
Peanut Butter Buckeye Directions
- Mix the ingredients in a mixer in this order: confectioners sugar, peanut butter, melted butter, vanilla extract.
- Use a cookie scooper (or mini ice cream scooper as my kids call it) to gather the mixture piece by piece.
- Roll the piece into a small peanut butter ball.
- Arrange the small peanut butter balls on a baking sheet lined with parchment paper.
- Refrigerate for 30 minutes to harden.
- Microwave the chocolate chips and shortening for 30 seconds.
- Take it out and stir it.
- Keep putting it back in the microwave and for 15-20 seconds while stirring in between until it’s melted.
- NOTE: It’s important to do this little by little as to not burn the chocolate.
- Stick a toothpick in the peanut butter bowl and dip it into the melted chocolate.
- Use a knife tip to cover the hole made by the toothpick.
- Put the Buckeyes back in the refrigerator for 30 minutes to firm.
- Then, enjoy!