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Buckeye Recipe

Buckeye Recipe

Mix together the peanut butter, vanilla extract, salt, and butter. Slowly stir in the sugar, ½ cup at a time, until the mixture is almost dry and cakey (like the peanut butter inside a Reese's Peanut Butter Cup). If you have a blender, use it, but if not, you can stir by hand and then knead by hand when it thickens. Roll into small nickel-sized balls and place on waxed paper or aluminum foil.

Over very low heat, melt the chocolate in a saucepot while stirring quickly. Using a toothpick, spear a peanut butter ball and dip into the melted chocolate, but not all the way — you want the edge around the top that makes it look like the buckeye nut. Place back on the waxed paper/aluminum foil and when all are chocolate-dipped, place in the refrigerator to cool.


Recipe Summary

  • 1 ½ cups Smucker's® Creamy Natural Peanut Butter, stirred OR Jif® Creamy Peanut Butter
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 cups powdered sugar, or as needed
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 2 tablespoons Crisco® All-Vegetable Shortening

Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

Place chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

Insert toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.


See the full recipe below. Here we’ll talk about the ingredients and why we use them.

Ingredients

Sifted confectioners’ sugar. You can use a sifter or you can whisk with a fork as you’re pouring the sugar from the measuring cup into the bowl. You just want to make sure it’s smooth with no lumps.

Creamy peanut butter. As I said before, we found the Skippy Creamy works best.

Salted butter. Yes, nearly all of the other recipes you find online will call for unsalted, but they just don’t like bringing out the flavor of the chocolate and peanut butter, I guess…

Pure vanilla extract. You can use imitation, but it’s not as good.

Table salt. Kosher if you wish, but we use regular table salt. It helps enhance the flavors of the chocolate and peanut butter.

Buckeyes Secret Ingredient

Here’s that secret ingredient I told you about. This is the major swap we made that takes these to the next level.

Every single recipe will call for semi-sweet – but who the heck wants to eat semi-sweet chocolate in the raw state?

I’m pretty sure Snickers, M&M’s, and all the other candy bar makers are not wrong. We eat milk chocolate, not semi-sweet baking chocolate!

If you want to make the best buckeyes recipe, you’ll use milk chocolate chips!

The final ingredient you’ll need is vegetable shortening. This is important to make the chocolate thin enough so it doesn’t glob onto your peanut butter. Rather, it will create a nice smooth coating.


If You Love Reese’s, You’ll Go Wild For Buckeyes

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.

I made it through all of pastry school without admitting my dark truth: I don’t like chocolate. But there is an exception to every rule. Mine? Chocolate paired with peanut butter. I used to satisfy my cravings through impulse purchases of holiday-themed Reese’s Cups. For the record, Reese’s Easter Eggs have my favorite peanut butter to chocolate ratio (read: a very high ratio). But that was before I came across buckeyes.

Sweet, salty, crumbly-yet-smooth peanut butter balls dipped in dark chocolate, buckeyes are the retro no-bake confections that taste like peanut butter cups and look like seminude chocolate truffles. Dress ’em up, dress ’em down, they’re better than Reese’s and require no baking or special pastry skills.

The buckeye candy originated in Ohio (a.k.a. the Buckeye State). According to legend, sometime in the 1960s, Ohio resident Gail Tabor invented buckeyes while trying to dip peanut butter balls in chocolate. She noticed that her partially dipped confections looked just like buckeye nuts, which are shed by Ohio’s state tree and resemble chestnuts: dark and shiny dark brown, with a lighter brown top. Tabor brought her buckeyes to Ohio State–Michigan football games for years to great acclaim. The recipe eventually got out, much to Tabor’s dismay, and now we can all enjoy these tasty treats.

To make a simple batch of buckeyes, get your set up in place. You’ll need wooden skewers and a cooling rack set in a rimmed baking sheet that’s lined with parchment paper (this will catch the chocolate drippings).

Mix together 2½ cups powdered sugar, ½ cup plus 1 Tbsp. peanut butter (not natural, which has a higher oil content and can separate), 5 Tbsp. melted unsalted butter, 1 tsp. pure vanilla extract, and ½ tsp. kosher salt. The final texture will be a little crumbly but hold together when squeezed.

Scoop a tablespoon of the peanut butter dough into your hand. Squeeze or roll the dough between your palms to form a 1" ball. Repeat. They don't have to be perfect. Cover the peanut butter balls and chill for at least one hour, or overnight.

After the peanut butter balls have fully chilled, melt around 8 oz. chopped dark chocolate (between 58% to 70% cacao) in a small bowl until smooth, stirring frequently. You want to use real semisweet chocolate and not chocolate chips. Chocolate chips contain emulsifiers and will not harden properly.

Buckeyes dipped in plain melted chocolate and simply left to harden taste great. Ever the pastry chef, however, I like to glow up traditional buckeyes by tempering the dark chocolate. This process will make your chocolate extra glossy, with a satisfying “snap” when you bite into it. You can easily temper dark chocolate in the microwave: Melt ⅔ of the chopped dark chocolate (here, that’s about 5⅓ ounces) to 114°F to 118°F on an instant-read thermometer. Then “seed” the melted chocolate with the reserved ⅓ chopped unmelted chocolate, a small handful at a time, stirring constantly until all the chocolate is melted and the temperature reaches 88°F to 89°F.

Whether you temper the melted chocolate or not, skewer the top of each peanut butter ball and dip it most of the way into the chocolate, leaving the top exposed.


Buckeye Recipe - Recipes

BERRY BV

Ingredients:
• 1.5 oz Buckeye Vodka
• 0.5 oz Lemon Juice
• Strawberries
• Blueberries
• Club Soda

How to Make:
Add blueberries and sliced strawberries to glass. Add ice. Pour vodka and lemon juice into glass and top with club soda.

BV WHITE COSMO

Ingredients:
2 oz Buckeye Vodka
• 1 oz White Cranberry Juice
• 1 oz Triple Sec
• Squeeze of Lime Juice

How to Make:
Add all ingredients to cocktail shaker. Add ice and shake. Strain into martini glass and top with twist of lime or cranberries.

OUR DIRTY SHIRLEY

Ingredients:
2 oz Buckeye Vodka
• 4 oz 7up Soda
• 1 tsp Grenadine
• Lime Wedge
• Maraschino Cherries

How to Make:
Fill a glass with ice and pour vodka and 7up into it. Pour the grenadine in the drink, stir, and garnish with a lime wedge and cherries.

BLACKBERRY BASIL MULE

Ingredients:
2 oz Buckeye Vodka
• 1/4 cup Blackberries
• 3 Fresh Basil Leaves
• Squeeze of Lime Juice
• Ginger Beer to Top

How to Make:
In a cocktail shaker, muddle the blackberries, basil and vodka. Add the lime juice to the shaker and add ice. Shake and strain and pour into Moscow Mule mugs. Top with ginger beer and garnish with additional blackberries, basil, and lime slices.

THE BOOT WARMER

Ingredients:
1 Bottle Orange All Spice
• Buckeye Vodka
• 1 Gallon Apple Cider
• 14 Black Chai Tea Bags

How to Make:
Crock pots aren’t just for chili. Create this warm and inviting cocktail and watch your tailgate become the hit of the game.

Add all ingredients to a crock pot on high and let simmer for an hour.

Add 1 bottle of Orange All Spice Infused Buckeye Vodka (see below for infusion recipe). Serve. Repeat.

SHRUB-A-DUB

Ingredients:
1.5 oz Buckeye Vodka
• 2 oz Pomegranate Shrub*
• Soda Water

How to Make:
Add to vodka and shrub to Collins glass. Top with soda water

*POMEGRANATE SHRUB
4 cups unsweetened pomegranate juice
2 cups sugar
2 cinnamon sticks
3 sage leaves
1 ½ cups of apple cider vinegar

Add pomegranate juice and sugar to small pot over medium high heat. Stir to help dissolve sugar. Bring to a boil and turn off heat and add cinnamon and sage. Steep for 20 minutes. Once cool, strain cinnamon and thyme and add apple cider vinegar. Keep in an airtight container in the fridge.

CRANNY SMITH

Ingredients:
1.5 oz Buckeye Vodka
• 1.5 oz Cranberry Juice
• 1.5 oz Apple Cider
• 5 oz Cinnamon Simple Syrup*

How to Make:
Add all ingredients to a shaker. Shake and strain over ice. Can also make the cranberry, apple cider cinnamon mixture warm to serve as a warm cocktail.

CINNAMON SIMPLE SYRUP
1 cup water
1 cup sugar
1 cinnamon stick

Add sugar and water to a small pot over medium high heat. Once sugar has dissolved turn off heat and add cinnamon stick. Steep for 20 minutes. Once cooled, take out cinnamon stick and pour syrup into a airtight container and store in fridge.

MULL IT OVER

Ingredients:
1.5 oz Buckeye Vodka
• 3 oz Pear Juice
• ½ oz Mulled Wine Syrup

How to Make:
Add vodka and pear juice to a shaker. Shake and strain over ice. Drizzle ½ oz of wine syrup over top as a delicious spiced float.

*MULLED WINE SYRUP
2 cup red wine
1 cup sugar
6 winter spiced tea bags
Peel of one orange
Add wine and sugar and orange peel to a small pot over medium high heat. Stir to help dissolve sugar. Once mixture is at a low boil add tea bags and turn off heat. Allow mixture to steep for 20 minutes. Strain out tea bags and orange peel. Keep in an airtight container in the fridge.

ISN’T THAT CUC?

Ingredients:
2 oz Buckeye Vodka
• 4 oz Lime Soda Water
• Limes

How to Make:
We like to keep things simple around here. Pour lime soda water over ice and add the vodka. Stir in some cucumber slices and garnish with a lime wedge.

BV ESPRESSO MARTINI

Ingredients:
1 part Buckeye Vodka
• 1 part Kahlua
• 1 part Espresso

How to Make:
Add all ingredients to shaker filled with ice. Shake it up and strain into a martini glass.

SPICE UP YOUR LIFE

Ingredients:
Kosher Salt
• 4 oz Fresh Grapefruit Juice
• 2 oz Buckeye Vodka
• Jalapeño

How to Make:
Prepare glasses: Dip the rim of the glass into grapefruit juice and then into kosher salt. Combine grapefruit juice, sliced jalapeños, and vodka in a shaker filled with ice. Shake until chilled. Strain over the prepared glasses. Serve immediately with extra jalapeño slices as garnish, if desired.

PUMPKIN SPICE MARTINI

Ingredients:
2 oz Buckeye Vodka
• 2 Teaspoons Pumpkin Puree
• 1/2 oz simple syrup
• 2 oz Bailey's Irish Cream
• Pinch of pumpkin pie spice

How to Make:
Fill a cocktail shaker with ice. Add pumpkin puree, simple syrup, vodka, Bailey's, and pumpkin pie spice shake for about 30 seconds. Pour into chilled martini glass.

CHOCOLATE BUCKEYE

Ingredients:
2 oz Buckeye Vodka
• 1/2 oz Amarula Cream Liqueur
• 1/2 oz Nut Liqueur
• Drizzle (to taste) Chocolate Peanut Butter Syrup

How to Make:
Mix all in shaker. When all is thinned, add ice and shake. Pour into chilled crushed pretzel rimmed glass drizzled in chocolate syrup.

BUCKEYE VODKA MULE

Ingredients:
2 oz Buckeye Vodka
• 4 oz Ginger Beer
• Fresh Lime Juice

How to Make:
Combine vodka and ginger beer in a copper mug. Add lime juice. Stir gently and garnish with a lime slice.

CLASSIC BV MARTINI

Ingredients:
3 oz Buckeye Vodka
• 1 oz Dry Vermouth
• Olive Juice (optional)

How to Make:
Combine vodka and dry vermouth in a cocktail mixing glass. Fill with ice and stir until chilled. Strain into a chilled martini glass. Garnish with an olive or garnish of choice.

BV-GRIA

Ingredients:
2 oz Buckeye Vodka
• 7up
• Red Wine
• Lemonade
• Orange slices

How to Make:
Using a tall glass, pour the Buckeye Vodka over ice. Fill the glass with lemonade 2” from the top. Add a splash of 7up and a splash of wine. Squeeze in a little orange juice. Enjoy!

MEL’S SKINNY MOJITO

Ingredients:
1.5 oz Buckeye Vodka
• Juice of 3 Limes
• 1 Packet of Sweetener (Truvia)
• Sparkling Water
• Mint Leaves

How to Make:
Muddle 3 mint leaves and pour into rocks glass with vodka, lime juice, and sweetener. Stir and top with sparkling water. Garnish with 2 mint leaves. (Approximately 70 calories)

BV BLOODY MARY

Ingredients:
2 oz Buckeye Vodka
• 1 Lemon Wedge
• 1 Lime Wedge
• 4 oz Tomato Juice
• 2 Dashes Tabasco Sauce
• 2 Dashes Worcestershire Sauce
• 1 Pinch Salt
• 1 Pinch Ground Black Pepper
• 1 Pinch Smoked Paprika

How to Make:
Fill cup with ice and set aside. Squeeze the lemon and lime wedges into a shaker and drop them in. Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Garnish with a celery stalk, bacon, olives, meats. anything your heart desires!

BV & CRAN

Ingredients:
1.5 oz Buckeye Vodka
• 4.5 oz Cranberry Juice
• 1 Dash Lime Juice
• 1 Dash Orange Juice

How to make:
Fill a glass halfway up with ice. Pour all the ingredients in. Garnish with a lime.

SEX ON THE BEACH

Ingredients:
1.5 oz Buckeye Vodka
• 0.5 oz Peach Schnapps
• 1.5 oz Orange or Pineapple Juice
• 1.5 oz Cranberry Juice

How to Make:
Pour all ingredients into shaker with ice. Shake and strain into glass filled with ice. Garnish with a cherry or orange.

CLASSIC BUCKEYE GIMBLET

Ingredients:
1.5 oz Buckeye Vodka
• 1 oz Fresh Lime Juice
• 0.75 oz Simple Syrup

How to Make:
Combine all ingredients in a cocktail shaker with ice. Shake and Strain into rocks or martini glass.

MORNING RUSH

Ingredients:
1.5 oz Buckeye Vodka
• 3 oz Orange Juice
• 3 oz Prosecco

How to Make:
Using champagne flutes, pour the vodka into glass followed by chilled orange juice. Top with Prosecco and garnish with orange slice. Sip and enjoy.

BLUE SUNSHINE

Ingredients:
2 oz Buckeye Vodka
• Muddled Blueberries with 1 oz. Simple Syrup
• Splash of Soda Water
• Dash of Fresh Lemonade

How to Make:
Muddle blueberries in shaker with vodka. Add lemonade. Shake and pour into glass over ice and top with a splash of soda water. Serve on the rocks with a lemon wedge.

JACK’S BUCKEYE LEMONADE

Ingredients:
2 oz Buckeye Vodka
• 4 oz Lemonade
• Splash of Sprite

How to Make:
Combine and Serve!

MELON COOLER

Ingredients:
4 oz Buckeye Vodka
• 1 oz Simple Syrup
• Mini Watermelon
• Fresh Lemon Juice
• 2 oz Wine Spritzer

How to Make: Cut mini watermelon in half and puree with stick blender. Add Buckeye Vodka, simple syrup, lemon juice, and wine spritzer and continue to blend until smooth. Add ice and top with fresh mint leaves.

SUMMER SANGRIA

Ingredients:
4 oz Buckeye Vodka
• 1 oz Simple Syrup
• 1 Bottle Red Wine
• 8 oz Orange Juice
• 8 oz Sparkling Water
• Your Favorite Fruits: melons, oranges, limes, blueberries, and more

How to Make: Cut fruit and add to a pitcher. Add all liquids, stir and chill. Serve over ice with fruit garnish.

OHIO’S FAVORITE JAMMIN’ COCKTAIL

Ingredients:
2 oz Buckeye Vodka
• 1 oz Club Soda
• 1 oz Fresh Lime Juice
• 1 oz Seedless Raspberry Jam 1 Sprig Fresh Mint
• Lime Slices

How to Make: Whisk together lime juice and jam in a tall glass. Stir in Buckeye Vodka, club soda, mint, and sliced lime. Serve over ice.

BUCKEYE 3 C’s COOLER

Ingredients:
2 oz Buckeye Vodka
• 4 oz Soda Water
• Cucumber Slices
• Lime Slices

How to Make: Pour soda water over ice and add Buckeye Vodka. Stir in some cucumber slices and garnish with a lime slice.

Campfire Martini

Ingredients:
• 2 oz Buckeye Vodka
• Almond Milk
• Coconut Milk
• Garnish Crushed Graham Crackers, Chocolate Sauce, Marshmallows

How to Make: Crumble graham crackers on plate, rim glasses with chocolate syrup then dip the glass in the graham crackers. Shake all other ingredients in a shaker with ice, pour over ice. Garnish and serve!

Sparkling Caramel Apple Cider

Ingredients:
• 3 oz Buckeye Vodka
• 3 oz Apple Cider
• 1 Tbsp. Caramel Sauce
• Ginger Beer

How to Make: Mix Buckeye Vodka, apple cider, and caramel sauce in a tumbler. Pour over ice and top with ginger beer.

Spiced Pumpkin Cooler

Ingredients:
• 1.5 oz Buckeye Vodka
• 1 oz Kahlúa Liqueur
• 1 oz Heavy Cream
• Pumpkin Spice

How to Make: Combine liquids over ice and stir. Garnish with pumpkin spice to taste.

Buckeye Vodka Napoleon

Ingredients:
• 2 oz Buckeye Vodka • 1/2 oz Grand Marnier • 1/2 oz red wine of choice

How to Make: Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a chilled cocktail glass. Serve and enjoy!

Buckeye-viation

Ingredients:
• 1.5 oz Buckeye Vodka • 0.5 oz Luxardo • 0.25 oz Creme de Violette • 1 dash of Bitters • 0.5 oz Lemon Juice • 0.5 oz Pomegranate Juice

How to Make: Combine all ingredients with ice into a shaker, and mix. Strain into a glass, and enjoy!

Apple Cider Old Fashioned

Ingredients:
• 1 oz Buckeye Vodka • 1 oz Calvados (or any apple brandy) • 0.25 oz Mulled Syrup (made by combining 1 part water, 1 part sugar, and mulling spices) • 0.25 oz Apple Cider • 4 Dashes Orange Bitters • Orange Peel

How to Make: Combine all liquid ingredients in a glass. Add one large ice cube and stir drink. Garnish by taking the fresh orange peel and rim the glass with the oils. Drop the orange peel into the drink, and enjoy.

Eat, Drink, and be Cranberry Cocktail

Ingredients:
• 1.5 oz Buckeye Vodka • 0.5 oz Dry Curacao • 0.5 oz Ginger Syrup (made by combining 1 part water, 1 part sugar, and steeping ginger) • 0.5 oz Cranberry Juice • 0.5 oz Lime Juice

How to Make: Combine all ingredients in a shaker with ice. Shake until mixed, strain into a glass, and enjoy.

Peppermint Martini

Ingredients:
• 1 oz Buckeye Vodka • 1 oz Irish Creme Liqueur • 1 oz Rumple Minze or any Peppermint Schnapps

How to Make: Combine all ingredients with ice into a shaker, and mix. Rim a glass with finely crushed peppermint candies, pour and enjoy!

Birthday Cake Martini

Ingredients:
• 2 oz Buckeye Vodka • 1 oz Amaretto • 1 oz White Chocolate Liqueur • 3 oz Creme de Coconut • Honey
• Sprinkles

How to Make: Rim a glass with honey and sprinkles. Combine all ingredients with ice into a shaker, and mix. Pour and enjoy!

Sparkletini

Ingredients:
• 1 oz Buckeye Vodka • 2 oz Blue Curaçao
• 1 oz Simple Syrup • Prosecco
• Honey
• Sprinkles

How to Make: Rim a glass with honey and sprinkles. Pour Vodka, Curaçao, and Simple Syrup into a martini glass and top with Prosecco.

Buckeye Cranberry Cocktail

Ingredients:
• 2 oz Buckeye Vodka • 2 oz Thawed Lemonade Concentrate • 2 oz Cranberry-Raspberry Juice • 2 oz Peach Schnapps

How to Make: Combine all ingredients with ice into a shaker, and mix. Garnish with Maraschino Cherries.

Buckeye Figga

Ingredients:
• 10 oz Buckeye Vodka • 6 Figs
• 8 oz. Earl Grey Tea • 6 oz. Orange Juice

How to Make: Soak the figs in Buckeye Vodka overnight in a jar to infuse the flavor. Strain the vodka into a large pitcher, then combine with earl grey tea and orange juice. Pour into individual glasses, and garnish with a fig.

Breakfast of Champions

Ingredients:
• 1.5 oz Buckeye Vodka • 1 oz Maple Syrup
• 3 oz Honey Nut Cheerios–infused milk • 1 cup Honey Nut Cheerios • 1 cup Whole Milk
• Cinnamon and Cheerios for garnish

How to Make: To make the infused milk, combine Cheerios and milk in a resealable container. Refrigerate for 1 hour, stirring occasionally to help the Cheerios break down. Strain through a fine-mesh strainer, set over a resealable container, pressing on solids to get as much liquid as possible and refrigerate.

Combine Buckeye Vodka, maple syrup, and Cheerios–infused milk in a cocktail shaker and fill with ice. Shake vigorously until well-chilled. Double-strain into an ice-filled collins or juice glass and top with cinnamon. Garnish with a Cheerios as shown.

Matcha Magic

Ingredients:
• 2 cups Whole Milk
• 2 cups Sugar
• 3 Tbsp. Powdered Matcha
• 2 cups Buckeye Vodka
• 1 quart Fresh Cream
• Ice

How to Make: Add 2 cups of whole milk, 2 cups of sugar and 3 tablespoons of powdered matcha to a small pot. Warm the mixture over a medium low heat and whisk until the sugar is completely dissolved and all ingredients are combined. Let the mixture cool for about 30 minutes.

Transfer the mixture to a pitcher and add in 2 cups of Buckeye Vodka. Mix well. Overfill an old fashioned glass with ice.Add 2 parts matcha green tea liqueur and then float about 1 part fresh cream over the top. Dust with matcha powder. Serves 6.

Pasta Alla Vodka

Ingredients:
• 3 Tbsp. Butter
• 1 Shallot, Minced
• 2 Cloves Garlic, Minced • 0.5 cup Tomato Paste • 0.5 tsp Crushed Red Pepper Flakes • 2 Tbsp. Buckeye Vodka
• Kosher Salt
• 1 lb Tubed Pasta, Such As Penne or Rigatoni • 0.5 cup Heavy Cream • 0.5 cup Freshly Grated Parmesan • Basil, For Serving

How to Make: In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes. Add Buckeye Vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.

Buckeye Vodka Kiwi Cocktail

Ingredients:
• 2 oz Buckeye Vodka
• 0.5 oz Fresh Lime Juice
• 0.5 oz Kiwi Juice
• 1 oz Simple Syrup
• 0.5 oz St. Germain
• 2 Kiwi Wheels for Garnish

How to Make: Combine all ingredients in a tall glass and stir. Top with soda water and garnish with kiwi wheels.

Buckeye Vodka’s Drunken Shrimp

Ingredients:

• 2 oz Buckeye Vodka
• 1 Tbsp. Soy Sauce
• 2 Garlic Cloves
• 1 Tbsp. Cilantro
• 2 Tbsp. Lime Juice
• 1 Tbsp. Olive Oil
• 12 Jumbo Shrimp, Peeled and Deveined

How to Make: Combine all ingredients in a bowl (besides the vodka and shrimp) and mix. Add shrimp, mix again and let marinate at room temperature for 10 minutes.

Heat a large frying pan until hot. Add your shrimp mixture and cook until the shrimp are pink. Remove from heat and add Buckeye Vodka. Return the pan to the heat and cook for 1 minute, or until the alcohol has dissipated. Serve over rice.


With a headline like that, what is not to like? Peanut butter &radic&hellipChocolate &radic&hellipeasy &radic &hellipfudge &radic&radic.

Seriously guys. This is the easiest fudge recipes I have ever made! Today&rsquos batch was made in about 10 minutes (not counting the setting time) and it came out perfectly.

I heated it in the microwave to save time too. It can also be done on top of the stove, but takes a bit longer I&rsquom all about saving time this month.

Look at all these goodies for these peanut butter buckeyes. How can this easy buckeye fudge not be perfect?

The first layer of this buckeye fudge is made by placing the peanut butter into a microwave safe bowl and combining it with two sticks of butter and a teaspoon of pure vanilla extract.

Don&rsquot skimp on the ingredients. Margarine and imitation vanilla extract just won&rsquot do. The flavor will let you down if you skimp, plus margarine has a higher water content so the fudge won&rsquot set as well.

This layer comes together so quickly. About 1 minute and a half, swirl it all together and then add the confectioner&rsquos sugar. It makes a thick layer very quickly.

If you do it on the stove top, just use a heavy saucepan and cook it over medium low heat. It takes a bit longer but works very well too. Both come together quickly.

One reason the fudge does not need high heat to set is because of the powdered sugar. So, you don&rsquot have to worry about this fudge failing on you. LOVE!!

I seem to have been a non fudge maker in my past life, since fudge not setting has been a particular specialty of mine.

But not this recipe. It is totally fool proof, even if all of your other fudge recipes have failed on you. Are you a failed fudge maker too? Check out my post for tips for making perfect fudge every time. They really do help.

Once it has all combined well, spread it out in a foil lined pan that has been sprayed with a non cooking spray. Press it down well and set aside.

Tip for the powered sugar: Sift it first. I discovered that just stirring it into the peanut butter gave it a lumpy appearance, and I ended up having to use a whisk and got a big arm workout to get it smooth.

The next step is to add 1 1/2 cups of semi sweet chocolate chips to a glass bowl with 7 ounces of sweetened condensed milk.

(I used nonfat to make me think that this fudge is diet friendly. It&rsquos not by any stretch of the imagination, but a girl can pretend, right?).

Be sure to choose sweetened condensed milk and not evaporated milk. It&rsquos thicker and sweeter, and you need both. 2 tablespoons of butter goes into the bowl and it&rsquos all heated in the microwave for about 90 seconds, stirring now and then.

If you do this step on the stove top, you will place the bowl over a pan of simmering water until the chocolate melts. It takes longer and the microwave works so easily so I used that today.

Just a few minutes and the fudge layer is done.

Would you believe me if I say, &ldquothat&rsquos all there is to the two chocolate peanut butter layers?&rdquo Well&hellip.that&rsquos all there is to it. It&rsquos hard to believe it is done in such a short amount of time.

You have a choice now. It will set on the counter top in about 4 hours, or you can chill it in the fridge for faster setting. I put mine in the fridge and it was set and ready to cut in about 2 hours. Seriously&hellipeasiest fudge ever!

To serve, use the sides of the aluminum foil to lift the fudge out of the pan. Strip away the al-foil and cut it into small pieces.

This recipe makes 48 servings. The fudge is very rich. If you want it to go further, use an 8 x 11&Prime pan and the same ingredients. The slices will be thinner but a small bite is really all that is needed since this buckeye fudge is so sweet. And WHOA&hellipthe flavor. Rich semi sweet chocolate over a creamy peanut butter fudge base. It&rsquos Buckeye fudge heaven, folks.

Better put some aside for gifts, ladies. If you keep them around, and you lack Buckeye control, there won&rsquot be any to share with family or friends!

This fudge is sure to become a holiday tradition. Your friends and family simply will not believe how easy it is to make!

Fudge makes a wonderful home made Christmas gift too. Add a pretty container and give a gift of love!

Using a really sharp knife gives you very sharp edges so that the fudge presents better.


How to make Buckeyes

As if they weren’t already amazing, they are crazy simple to make. It only takes FIVE ingredients:

  • Peanut Butter
  • Butter
  • Vanilla Extract
  • Powdered Sugar
  • Semisweet Chocolate Chips

PB FILLING. Begin by mixing together your peanut butter, softened butter, vanilla and powdered sugar, in a large bowl. Roll into 1″ balls and place on a cookie sheet, lined with wax paper. Press a toothpick into the top of each ball and chill in freezer for a minimum of 30 minutes, or until firm.

CHOCOLATE. Just before removing from freezer, melt chocolate chips in a small sauce pan over lowest heat. Stir frequently until smooth.

DIP. Using your toothpick, dip each frozen peanut butter ball in chocolate, leaving a small portion of peanut butter showing at the top. Place on cookie sheet and remove toothpick. You may smooth over the hole left from the toothpick with your fingertip.

CHILL. Refrigerate until ready to serve, and then be careful not to devour all of these little goodies, because they’re DELISH!

Why do you use so much powdered sugar? The recipe does call for 6 cups of powdered sugar. That might seem like a lot but it will really help keep the peanut butter ball intact and not crumbling apart. So make sure to use all of the 6 cups of that tasty powdered sugar!

Dip in chocolate, and let set!


Buckeyes

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It seems like someone brings buckeyes to every cookie exchange party. What are buckeye candies? They have a smooth peanut butter filling and are coated with rich semisweet chocolate. This is such an easy chocolate recipe, it's no wonder they're so popular!

What You'll Need

  • 2 cups smooth peanut butter
  • 1 cup (2 sticks) butter, softened
  • 1 1 / 2 pounds confectioners' sugar
  • 1 (12-ounce) package semisweet chocolate chips
  • 1 / 3 cake paraffin wax (see Note)

What to Do

  1. In a large bowl, combine peanut butter and butter mix until smooth. Gradually add confectioners' sugar, stirring until thoroughly mixed. Form mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet, and chill for 1 hour.
  2. In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips and paraffin wax, stirring until smooth. Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter. Place on the prepared baking sheet and remove toothpick. Using your finger, fill in the hole left by the toothpick.
  3. After dipping all the peanut butter balls, cover, and chill, or freeze until ready to serve.

Notes

  • For even moe recipes that use both peanut butter and chocolate, check out our Peanut Butter Recipes: Top 40 Recipes with Peanut Butter.
  • Everyones loves food, so if you like spreading love with "foodie gifts" then check out these easy recipes that will make anyone smile. We even have a whole collection of gifts in a jar!
  • Making homemade candy recipes is fun and exciting, and while you're baking you might need to know How to Melt Chocolate.

Want to make even more easy candy like this buckeye recipe? Then you'll love our free eCookbook, Homemade Candy Recipes: 20 Old-Fashioned Recipes for Chocolate Candy, Fudge, & More.

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Ratings & Comments

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How can I get my buckeyes to stay on the toothpick? They always fall in to the chocolate.

Hi there! Make sure you're using regular jarred peanut butter, and not homemade or fresh from the store, because the consistency is different. Also, you can try freezing the peanut butter balls instead of chilling in the fridge. We hope that helps!

I have always wondered how to make buckeyes. They taste like Reeses, but even better. I don't even know what paraffin wax is, so I am a little stumped by this recipe. I will take a look at what the reviewer below said, and look for substitute ingredients. I love the mix of chocolate and peanut butter!

Never ever put paraffin wax in your chocolate. Mortal sin. Either temper your chocolate or buy self tempering chocolate wafers which are made by Wilbur chocolate in Litiz, Pa. You can find these on line at Amazon. I am a retired Hershey Chocolate Co. employee that used to teach chocolate processing and tempering for the company. Thanks you won't regret omitting the paraffin.

I'll just eat it with a spoon!! It is so good.

I made these once for a bake sale, and they were such a huge hit! I'd definitely make them again.

I HAVE ALOT OF TROUBLE WITH THE PAREFFIN AND CHIPS GETTING TOO THICK. ANY IDEAS ?

Hi there! We recommend using a little less of the paraffin wax and additionally making sure to heat your ingredients over double boiler on a lower heat. We'd love to hear how this works for you! Thanks!

I use paraffin but about half that amount. Paraffin helps the choclate to set and keepe it glossy.

I make this for my son. It is his favorite. Instead of the chocolate chips I use Almond bark chocolate. After I roll the peanut butter I melt bark and dip them in gives it a better texture.

I'm glad you posted this comment. I was wondering if I could do the same thing. Thanks again.

For years made these,never used paraffin and they were great.

The paraffin is to harden the chocolate. coconut oil will not do that.

I have NEVER make Buckeyes, but I think I will give this a try and will use solid coconut oil in place of the paraffin. If it does not stay in a "ball", then we can just eat it with a spoon. LOL

I found one recipe on pinterest that used vegetable shortening instead of the paraffin. I was glad to find with the paraffin since I want to send them back to sister in Ohio for Christmas. They will handle the shipping better this way.

no paraffin , would like to know what to use instead tks, mccoy

Use a chocolate candy bar, such as Hersey's special dark chocolate, or milk chocolate. The bar was tempered to be solid at room temperature and as long as you keep the melting heat low, and just barely melt the chocolate bar there should be no need for wax, shortening, lard or any other additive that makes my hair curl! (I put the broken up bar in a glass measuring cup and melt by 15 second increments in the microwave. When it's soft but still has a bit of the shape, and can be stirred its ready!) I have never used wax in chocolate and we dip pretzels, fortune cookies and mold candy every year for both Halloween and Valentines day. Keep your heat low and the water away. Linda

I have made these for years and everyone loves them I use Gulf wax it can be found in the baking isle (cake mixes,cookie mix,etc) alot of people use it for canning it is edible and makes the chocolate coating nice and shiny I have used this same recipe for the last 10 yrs.

I use chocolate Almond Bark instead of chocolate chips and paraffin and it works great. I melt it in double boiler. no microwaving in my home.

Use the chocolate you melt to make candy

I'd like to know what I can replace paraffin wax with as I live healthy, organically (as much I can afford - and when possible - Farmer's Markets are a biger help than supermarkets in this). I don't want to use prarfin (I'm a 40 yr. old, 37 year juvenile diabetic - insulin diabetic all of my life except for 3 years prior to onset - so I am very conscious of food choices and ajust insulin to accomaodate treats. I research food and sources, effects, and outcomes, so anything that replaces paraffin )not in my opinion, a natural food type item). Please share replcement for pararffin ideas.

Thank you for your question, it's a good one! We have not tried this recipe in the Test Kitchen with anything but paraffin wax. We are not familiar with organic substitutions for paraffin. We would recommend doing a search on the internet for substitutions for this product. Good luck!

I ALWAYS MAKE THEM, BUT ALWAYS KNEW THEM AS OHIO BUCKEYES, I NEVER USED PARAFFIN WAX, THEY COME OUT GREAT . SO YOU DON,T NEED IT . GOOD LUCK.

I make these every year but use Make N Mold chocolate discs found at Hobby Lobby or you can use the chocolate discs from Wilton. Make N Mold are much better. No need for wax

I grew up in Ohio, these were very popular there. Then I moved to Illinois and later Indiana, no one in either state had ever heard of these. Yea Buckeyes! Also, I never use paraffin in my recipe. I just omit and they come out fine.

i have this same recipe but did not know they were called buckeyes, just peanut butter balls.

From Ohio, love these candies.. try making with honey roasted peanut butter, so good.

I use shortening instead of paraffin,it works.

I don't want to use paraffin. How much shortening should be used in this recipe in place of paraffin? I'm a concerned mom of a 2 1/2 year old son, only child, and my husband and I have health issues (mainly me) that prevent any other children, I am very concerned and read labels on what we consume and ingest. I love my first tastingf of these candies (a 90-year old neighbor gave us 6 of then from California) and we are now addicted! :) Please share the shortening amounts for this recipe. My personal email is: [email protected]

Can someone answer some paraffin questions for me? I found my paraffin wax by the canning supplies, and it mentions candlemaking and canning on the box, but doesn't say anything about using it in food, although it says that it is highly refined. Also, this is a 1 lb. box with 4 cakes(?) in it. So I use 1/3 of 1 of those cakes(?)

Great question! Paraffin wax is widely used on fruits, vegetables, and candy to make them shiny and pretty as well as to retard moisture loss and spoilage. Waxes are made from vegetable oils, palm oil derivatives, and synthetic resins, as well as other materials. Some people, notably those who are allergic to aspirin, may be sensitive to many waxes, depending on their ingredients. Paraffin wax is edible and is often added to chocolates. The addition of paraffin to the chocolate candy gives it a nice, glossy finish and helps it remain solid at room temperature. Be aware that paraffin is flammable when overheated, so warm it gently in a double-boiler or microwave only to the point where it is melted. However, some paraffin is not intended to be ingested, such as that sold for candlemaking, so check the label. Gulf Wax Paraseal Canning Wax, Household Paraffin Wax is a popular brand of paraffin used for canning and chocolate-making. I can tell you that I have personally made this recipe for Buckeyes myself, with Paraffin and have eaten plenty of them and I am fine!

As with all baking, it can be 1000 things, including the way the wind is blowing, but what probably did it was the temperature of the butter. Once butter gets too soft (or is even melted), it never achieves the same structure again (that's why the freezing didn't work well). Try again, and make sure your butter is just softened, not soft. Good luck!

I have made these for years, ever since I was a teenager, as I grew up in Ohio. We NEVER used paraffin, and they came out fine. If you want you can use a little vegetable shortening but not necessary. I don't want to eat paraffin, only use in candles.

I used a mixer to blend butter, peanut butter and confectioners sugar. It was tooo creamy? I had a hard time making balls and even after freezing the pbutter was too soft. Was it the mixer?

These are so good. i can hardly stand to give them away. and when i don't have time to dip (although they won't look like a real buckeye) i just melt the chocolate and paraffin and pour in a stream over the yummy things. they tast the same. oh they are sooo good.

This is a wonderful recipe, makes beautiful gifts and someone always wants the recipes. We make them every year at holiday time. They also freeze beautifully, too!

This is so funny: Both my husband and I did most of our growing up in Ohio -- "The Buckeye State!" -- yet neither of us has ever seen or heard of Buckeye Cookies (Candies?). For anyone not familiar with what a real buckeye is, according to OneLook Dictionary online it's "the inedible nutlike seed of the horse chestnut." You find them all over the ground every Autumn in Ohio. And yes, the cookie (candy?) pictured above looks exactly like one :)

thats a shame, spikeygirl, these Ohio candies have been around since the beginning of OSU. you should make some, I make 2 batches every Christmas, hand them out in colorful tins I pick up at the thrift store (for mere pennies, I may add)_, and they are a grand hit with all ! try some! from: a fellow Ohioan. :-)

I have been making these for several years and they are delightful I love to give as gifts to friends and family. Also you can make mini peanut butter cups with small cup cake tins.

i have made these for MANY years, me recipe adds Rice Krisipies , make a nice crunck. Either way they are so scrumptious.

It's really good if you use extra crunchy peanut butter!

My sister and i make these every year at christmas and we have found if you slightly melt your butter then add the peanut butter and sugar you'll get a very smooth and creamy mix. And be sure to mix with your hands. Very messy but you'll know when you have the right consistency because your hands will become virtually clean.

can chocolate bark be used in place of chips and paraffin wax?

I use 4 squares of chocolate bark rather than the paraffin wax with one bag of chocolate chips for dipping the peanut butter balls. This set up just fine. They don't have the shiny, glossy look you get with the wax but personally, I think they taste better.

mariwhits yes you can microwave the chocolate and paraffin wax, just be sure to do it in short intervals (10-20 sec) and stir between each time. It won't look melted but it will. br TimTay paraffin wax is used to temper the chocolate. that way you don't get the white hazy marks on it and your chocolate is firm at room temperature. You should be able to find it in the baking section where you find the chocolate chips at in your supermarket. ( i have also used a small portion (about 14 cup) of canola oil instead of the paraffin when I haven't had it. it works but its easier melting the paraffin in it)

What is Paraffin wax? I have never heard of it used in cooking before. I know they use it in physical therapy. What does it add to the Buckeyes? Can I leave it out?

StickySpoon: The buckeye cookie is made in the likeness of the buckeye tree's nut. See http://en.wikipedia.org/wiki/Aesculus_glabra for a picture of same.

i do not have a double boiler can i melt them in the microwave?

I used my pastry cutter last christmas when I made buckeyes and it made combining the peanut butter and butter with the powdered sugar easier and the mixture ended up being smoother.

StickySpoon: in answer to your question, there is nothing to fill in the top. you shape the peanut butter mixture in to a circular ball, when you dip it into the chocolate you only go 3/4 of the way up, so that the top of the ball sticks out and makes it look like a buckey. the only filling you do is to smoosh the peanut butter over the hole you make when you use the toothpick to hold the ball to dip it. I hope this answers your question. I have made these for years, with this same recipe. they are very easy to make & they turn out wonderful!

This Buckeye recipe sounds pretty vague, what do you fill-in the top 1/4 with as it does not tell you to rweserve any of the peanut butter mixture which you created the buckeye ball with. Is it topped off with regular out of the jar peanut butter or what?

Do you know what a buckeye looks like? google it or look at the picture provided.

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How to Make Buckeye Peanut Butter Balls with Milk Chocolate Coating

With your 5 ingredients at the ready, this peanut butter buckeyes recipe couldn’t be easier. And it’s pretty fun! Start by adding peanut butter (or almond butter, or cashew butter) to a large bowl. Combine that with softened butter, vanilla extract, and Truvia® Confectioners. Mix it all together well, until combined.

Next, use a small cookie scoop to portion out your buckeye peanut butter balls and then roll in your hands. Place those onto a lined baking sheet and add a toothpick into the top of each. Pop that entire tray into the freezer and freeze your peanut butter buckeyes for 30-60 minutes.

Once they’ve hardened up a bit, melt down chocolate chips in the microwave or over a double boiler. Take the firmed buckeye peanut butter balls out of the freezer and dip each of them into the melted chocolate, swirling them around to leave just a small bit exposed at the top.

Then, transfer onto a prepared baking sheet and remove the toothpicks. (You can smudge over the hole with your finger if you want, but it’s not necessary.) Finally, place the tray of dipped chocolate peanut butter buckeyes into the fridge until you’re ready to serve.

And just like that, this peanut butter buckeyes recipe is done—after just a few minutes of work and some time to chill! Serve on a tray to share with others, or package them up in an airtight container to keep in the fridge. Beware—they’ll disappear before you know it…

Easy 5 INGREDIENT DESSERTS


Watch the video: Easy Buckeyes Recipe (September 2021).