Buckeyes are an Ohio treat I was introduced to when I first moved here. Since I’ve lived here – I’ve tried many different types, and this is my most favorite recent recipe.

I hope you’ll be sure to make a tray for yourselves! And maybe for friends.

Buckeyes – about 36 Buckeyes
1/4 cup cream cheese, softened
1 1/2 cups peanut butter (Jif or Kraft)
1 cup graham cracker crumbs
3 cups powdered sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
12 ounces 60% dark chocolate

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and peanut butter until combined. Add the graham cracker crumbs, mix until combined. Then add in powdered sugar and melted butter. Beat at low speed to combine, scrape down the sides of the bowl, and beat until mixture is dry. Set aside the filling and melt the chocolate.

Place chocolate in a bowl slightly larger than the saucepan. To melt the chocolate set up a double boiler. Bring 1 inch of water to a boil in a small saucepan, place bowl with chocolate over water, and whisk to melt. Remove from heat, and pour into a small deep bowl. Let temperature come down to 100 degrees F, meanwhile make peanut butter centers.

Prepare a baking sheet with a silpat. Scoop peanut butter mixture using a 1 tablespoon scoop, and shape. Place on the silpat, and repeat process until you have used all the peanut butter mixture.

To assemble the buckeyes:
Place a peanut butter ball on a fork and dip into chocolate, leaving the top exposed. (It’s why this treat has it’s name – it looks like a buckeye) Lift the fork out of the chocolate and allow the excess chocolate to drip back into the bowl. Return the buckeye to the silpat. Repeat with the rest of the peanut butter balls and place the buckeyes in the refrigerator for 30 minutes to set the chocolate.

Remove from the fridge, place in a tightly sealed container, and keep refrigerated until ready to serve. Buckeyes will keep for about 4 days.

Enjoy this Ohian treat!

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