If you’re from anywhere else in the country, you probably call this recipe peanut butter balls. But here in Central Ohio, where we bleed scarlet and gray, this is the recipe for buckeyes. No respectable Ohio State vs. Michigan bash would be complete without them, and a freezer full of these little delicacies is a holiday must.
No matter what you call them, one thing I think we can all safely agree on is that this cookie/candy is lip-smacking good! If you like Reese’s Peanut Butter Cups, this buckeye recipe is infinitely better — creamier, more peanut butter-y, the ideal size, and they pair perfectly with a cold glass of milk.
Tips for making buckeyes or peanut butter balls:
- If your butter isn’t room temperature, you can quickly soften it with this tip or microwave it in 10 second intervals until it’s softened.
- Work the powdered sugar in a little at a time using a wooden spoon.
- Don’t have a double boiler? Here’s how to make one.
- When dipping the buckeyes, use the edge of the double boiler bowl to wipe off some of the excess chocolate on the bottom. If you set them down on the parchment paper too quickly, it will just run off and spread.
- Buckeyes will keep for approximately two weeks refrigerated in an airtight container, or for a real treat, try freezing them.
So which do you call them — buckeyes or peanut butter balls?