Buckeyes are a tradition in my family. Yes, we are Ohioans and as a good Ohioan, I know how to make buckeyes. I wanted to share with you How to Make Buckeyes so that you can enjoy them in your home over the holidays.
This is my Mom’s Buckeye recipe.
She always made them every Christmas and I have fond memories of how they would signify the start of the Christmas holiday. Now they are my son Jimmy’s favorite holiday confection.
He really is an equal opportunity holiday cookie and confection eater, but I would say his eyes light up the most when I whip up a batch of these classic Ohio holiday treat.
I only make them for the holiday, so he really appreciates them when they show up on my cookie platter.
They are simple to prepare and last several weeks covered in the refrigerator.
Because they hold up so well they make the perfect holiday gift.
As the picture can attest, you feed them and they will grow!
How to Make Buckeyes
- 3/4 cup smooth peanut butter
- 3 3/4 cups of confectioners’ sugar, sifted
- 2 sticks unsalted butter, softened
- 1- 12-ounce bag semisweet chocolate chips
- assorted Christmas colored chocolate chips
- Mix peanut butter, confectioners’ sugar and butter in a mixing bowl until smooth.
- Using a tablespoon scoop measure out balls onto a parchment lined baking sheet. Rounding balls between your hands to smooth out.
- Refrigerate for at least 2 hours.
- Melt chocolate chips in a double boiler or a bowl set over a saucepan with a little water set to a low boil, stirring continually until smooth.
- Insert a toothpick into peanut butter ball and dip into chocolate coating 3/4 of a ball, leaving peanut butter visible on top.
- Set back onto a baking sheet, when all balls have been coated, top balls with Christmas colored chocolate chips, and put the sheet back in the refrigerator to set chocolate.
- Once chocolate is set you can store Buckeyes in an airtight container.