📝 About This Recipe
A beloved staple of Midwestern hospitality, these decadent confections are designed to resemble the nut of the Ohio State tree. They feature a velvety, melt-in-your-mouth peanut butter fudge center partially submerged in a glossy, dark chocolate shell. Perfect for game days, holiday dessert tables, or as a nostalgic gift, these no-bake treats offer the ultimate harmony of salty-sweet flavors.
🥗 Ingredients
Peanut Butter Base
- 1 1/2 cups Creamy Peanut Butter (use a standard commercial brand like Jif or Skippy; avoid natural oil-separating varieties)
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1/4 teaspoon Fine Sea Salt (omit if using highly salted peanut butter)
- 3 1/2 to 4 cups Confectioners' Sugar (sifted to ensure a smooth texture)
Chocolate Coating
- 12 ounces Semi-Sweet Chocolate Chips (high-quality chips or chopped couverture chocolate)
- 2 tablespoons Vegetable Shortening (helps thin the chocolate and adds a professional sheen)
- 1/4 bar Paraffin Wax (optional; traditional for a firm, shiny snap)
👨🍳 Instructions
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1
Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
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2
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and creamy peanut butter together on medium speed until completely smooth and aerated, about 2 minutes.
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3
Add the vanilla extract and sea salt, mixing briefly to incorporate.
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4
Turn the mixer to low speed and gradually add 3 cups of the sifted confectioners' sugar. Continue mixing until a stiff dough forms. If the mixture is too tacky to handle, add the remaining 1/2 to 1 cup of sugar until it reaches a clay-like consistency.
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5
Scoop about 1 tablespoon of the mixture at a time and roll between your palms to create smooth, 1-inch spheres. Place them on the prepared baking sheets.
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6
Insert a toothpick into the top of each peanut butter ball. This will serve as your handle for dipping later.
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7
Place the baking sheets in the freezer for at least 30 minutes. Chilling is crucial to ensure the balls don't melt or fall off the toothpick when they hit the warm chocolate.
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8
While the balls chill, prepare a double boiler by placing a heat-proof bowl over a pot of simmering water (ensure the water does not touch the bottom of the bowl).
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9
Melt the chocolate chips and vegetable shortening together in the bowl, stirring constantly with a rubber spatula until the mixture is glossy and completely liquid.
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10
Remove the peanut butter balls from the freezer. Holding the toothpick, dip each ball into the chocolate, leaving a small circle of peanut butter exposed at the top to create the 'eye' of the buckeye.
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11
Let the excess chocolate drip off back into the bowl, then return the candy to the parchment-lined sheet.
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12
Carefully remove the toothpick. Use your finger or a small spatula to gently smudge the hole left by the toothpick until it is closed and smooth.
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13
Refrigerate the finished Buckeyes for at least 1 hour to allow the chocolate shell to set firmly before serving.
💡 Chef's Tips
Avoid using 'natural' peanut butter that requires stirring, as the oil separation will make the candies greasy and unstable. If the chocolate begins to thicken during the dipping process, return it to the double boiler for 30 seconds to loosen it back up. For the cleanest look, use a deep, narrow bowl for dipping so you can submerge the balls vertically without hitting the bottom. If the peanut butter balls become too soft while you are working, return half of them to the freezer while you dip the first batch. Store the finished candies in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve alongside a cold glass of whole milk to balance the richness of the peanut butter. Pair with a robust, dark roast coffee or an espresso to cut through the sweetness. Arrange on a platter with pretzel rods and fresh apple slices for a sweet and salty snack board. Include them in a holiday cookie tin tucked into individual mini cupcake liners for a professional presentation. Serve as a garnish on top of a peanut butter sundae or chocolate mousse.