Some call them buckeyes others call them peanut butter balls, either way these bite size bits of deliciousness are the perfect combination of peanut butter and chocolate! Buckeyes were always a favorite of my siblings and mine. My mom would make a batch every year at Christmas. I continue to make them every year for our annual cookie exchange and they continue to be popular with my siblings and now my own children. I hope you enjoy this recipe and maybe buckeyes will become a favorite of your family’s as well.
See the other posts in this series here:
Week 1: Mexican Wedding Cakes
Week 3: Mrs. Claus’ Fudge
Week 4 (Part 1): Brown-Eyed Susans
Week 4 (Part 2): Magic Carpets
- 1.5 lbs. confectioners sugar
- 1/2 lb. butter (not softened)
- 1 lb. peanut butter
- 1/2 cake paraffin wax
- 12 oz. package chocolate chips
- Mix sugar, butter and peanut butter with hands. Roll into small balls. Refrigerate on cookie sheet for 1 hour. In double boiler, melt wax and chocolate chips. Using a toothpick, dip balls into chocolate mixture leaving small space on top showing the peanut butter, so they look like chestnuts.
This art is available on Society6!