Buckeyes
Buckeyes are a popular American dessert made from peanut butter balls dipped in chocolate. They are easy to make and perfect for parties or gatherings.
Buckeyes are a popular American dessert made from peanut butter balls dipped in chocolate. They are easy to make and perfect for parties or gatherings.
- Carbohydrate 52.3322051380613 g
- Cholesterol 16.2683333470858 mg
- Fat 11.1672428450022 g
- Fiber 0.854300011769695 g
- Protein 1.34391116835143 g
- Saturated Fat 6.22275983960981 g
- Serving Size 1 1 Serving (67g)
- Sodium 60.0730500585628 mg
- Sugar 51.4779051262916 g
- Trans Fat 0.624852283943803 g
- Calories 301 calories
Step-by-step
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
- Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Why does the peanut butter mixture look excessively dry during initial mixing? Sugar and peanut butter form a stiff paste before the fats from softened butter integrate fully. Named after the nut of the state tree of Ohio, traditional buckeyes mimic the appearance of the seed by leaving an uncoated circle of peanut butter exposed at the crown. The confection gained widespread popularity at mid-century harvest gatherings across the Midwest.
Achieving the Proper Coat
Temperature control dictates the success of chocolate dipping. Keep the peanut butter balls frozen solid before submerging them into the melted chocolate. If the centers soften too much, they will detach from the toothpick and fall into the bowl. Maintain a melting chocolate temperature between 110 degrees Fahrenheit and 115 degrees Fahrenheit to prevent scorching while keeping fluidity high. Use a double boiler or a heatproof bowl set over simmering water.
- Smoothing toothpick holes requires a quick dab of leftover chocolate applied with a fingertip.
- Stir semisweet chocolate chips frequently during melting to ensure even heat distribution.
- Store finished confections in a sealed container in the refrigerator for up to two weeks.
