Syndicated column for the week of December 17, 2012.
Many Ohio residents recognize three meanings of “Buckeyes.” First is the nut from the Ohio buckeye tree, often called a horse chestnut and commonly used to make necklaces. Second is the Ohio State University football team, whose fans—Buckeye Nation—support the team enthusiastically throughout the season. The third is the confection called a Buckeye, a peanut-butter-and-chocolate candy that has become a beloved treat across Ohio, especially during football season and the holidays.
This candy seems to blend the homegrown charm of the nut and the spirited tradition of the football team. It’s a popular homemade candy that often appears on holiday cookie trays and at game-day parties. After trying several methods over the years, I settled on a simple recipe that produces tidy, consistent treats with minimal mess.
Buckeyes
8 tablespoons margarine or butter
1 cup creamy peanut butter
1 pound powdered sugar
1 pound chocolate bark
Allow the margarine or butter to soften to room temperature. Combine the softened margarine, creamy peanut butter and powdered sugar until a smooth dough forms. Using a teaspoon, scoop out portions and roll them between your palms into small balls about one inch in diameter. Place the peanut-butter balls on a cookie sheet lined with waxed paper and freeze for one hour.
While the centers chill, melt the chocolate bark. A slow cooker set on low works well for keeping melted chocolate smooth and warm for dipping. Using a toothpick or fork, dip each frozen peanut-butter ball into the melted chocolate and swirl to coat almost completely, leaving a small circle of peanut butter visible on top—this is the signature look of a Buckeye. Return the dipped candies to the waxed paper and allow the chocolate to set.
Approximate Nutritional Information: Servings Per Recipe: 36. Amount Per Serving: Calories: 117, Total Fat: 9g, Cholesterol: 3 mg, Sodium: 34 mg, Total Carbs: 22g, Protein: 2g.
Variation: For a different appearance, you can use white chocolate bark instead of traditional chocolate. Keep in mind that white-coated candies do not resemble the classic Buckeye look and might be less popular with die-hard Ohio State fans.
The one-inch size is intentional: it produces a tidy, bite-sized confection that delivers the right balance of sweet chocolate and creamy peanut butter without overwhelming the palate. Larger balls can crumble when bitten into and are more likely to leave a sticky trail on napkins and plates.
Use creamy peanut butter for a smooth, rich center; some people prefer crunchy peanut butter for texture, which is a fine variation if you like a little peanut crunch in every bite. I typically avoid using chocolate chips for the coating because chocolate bark melts into a smoother, firmer shell that sets up quickly without clumping or seizing. Chocolate chips can work, but they may require extra ingredients or tempering to achieve the same glossy finish and firm shell as bark.
Buckeyes are an excellent addition to a Christmas cookie plate, and they’re also a hit at bowl-game potlucks and tailgates. Preparing them does take time—rolling dozens of small balls and dipping each one is a hands-on task—but the effort pays off. A plate of homemade Buckeyes often earns delighted smiles and quick disappearances at gatherings.
For best results, freeze the rolled centers before dipping and work in small batches so the melted chocolate stays fluid. If the chocolate begins to thicken, warm it gently and stir to restore a smooth dipping consistency. Allow the finished candies to set at room temperature or refrigerate briefly if your kitchen is warm. Once set, store Buckeyes in an airtight container to keep them fresh for several days.
Noel Lizotte shares this easy Buckeyes recipe as part of her focus on convenient, flavorful home cooking. Variations and additional recipes can be found in her cookbook, Apron Free Cooking, which contains simple recipes designed to minimize stress and maximize flavor during busy seasons.
