Buckeye Candies

Peanut butter and chocolate were meant for each other. I am going to go out on a short limb and even say that they belong together more than peanut butter and jelly. This is evident by how many dessert recipes I save which include these two ingredients. Conveniently, the mascot of my alma mater is a Buckeye, which can be transformed into a peanut butter and chocolate delicacy in the kitchen. At the beginning of football season usually I make a huge batch of these goodies, freezing most and bringing them out of hibernation on game days. This season, I have been busy making a different peanut butter and chocolate dessert every weekend. Today however, I am going back to the original.


1-1/2 cups creamy peanut butter

1 cup butter, softened

1 tsp vanilla extract

4 cups sifted confectioner’s sugar (or 3 cups unsifted)

6 oz chocolate candy bark

6 oz semi-sweet chocolate chips

2 Tbsp shortening


  1. Line two baking sheets with waxed paper; set aside.
  2. In a medium bowl, mix peanut butter, butter, and vanilla. Add confectioners’ sugar one cup at a time to reach desired consistency, then use hands to form a smooth stiff dough.
  3. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
  4. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
  5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
  6. Refrigerate  for 30 minutes to set. Remove toothpicks and carefully smudge the holes left behind with fingertip.


Source: The Spiffy Cookie original

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