These s’mores buckeyes are a peanut butter and s’mores lovers dream. With marshmallows and graham crackers inside and out, these buckeyes are winners.
Another Ohio State Buckeyes football season means it’s time for another buckeye candy variety!
I already prepared you for this moment last week when I shared a roundup of buckeye recipes, which included all my past buckeye variations. And while today may not be Saturday, the first game is tonight so we are celebrating #PBchocSat a couple days early.
After scorching temperatures last week I am welcoming these high 70s with open arms. Which means it’s also finally cool enough in the evenings to have a bonfire which means s’mores! And that my friends is how I found inspiration for these buckeyes.
I was honestly struggling to think of something new but once the idea of a s’mores buckeye popped in my head there was no longer any question as to what I was going to make.
What are S’mores Buckeyes?
Not to be confused with s’mores made with a buckeye instead of a chocolate bar (although as you can see above I did do that as well), these buckeyes replace the butter in traditional buckeyes with marshmallow creme and some of the powdered sugar with graham cracker crumbs.
And then I stuffed each of them with a mini marshmallow, and sprinkled with more graham cracker crumbs after being dipped in chocolate just in case you had any doubt to what kind of buckeye you are dealing with.
My Penn State alum husband normally refuses to call them buckeyes, but he did stare at me intensely upon trying one until he finally proclaimed them to be the best buckeyes he’s ever had. If that’s not a win I don’t know what is.
Here’s to hoping the Buckeye football team also starts the season with a win.
Two years ago: Voodoo Daiquiri (aka Purple Drank)
Six years ago: Top 10 Favorite Football Worthy Appetizers
Seven years ago: Pasta with Cherry Tomatoes, Kale, and Gorgonzola Sauce
Nine years ago: Root Beer Cake Brownies
Ten years ago: Biscoff Cheesecake Ice Cream
- 1-1/2 cups creamy peanut butter
- 14 oz. marshmallow creme
- 1 tsp vanilla extract
- 1 cup crushed graham crackers (about 9 full sheets), plus more for garnish
- 1-2 cups sifted powdered sugar
- 1 cup mini marshmallows
- 6 oz. chocolate candy bark
- 6 oz. semi-sweet chocolate chips
- 2 Tbsp shortening (optional)
- Line two baking sheets with waxed paper; set aside.
- In a medium bowl, mix peanut butter, marshmallow creme, and vanilla. Add graham crackers and confectioners’ sugar 1/2 cup at a time. Cover and chill to set dough.
Using a tablespoon or small cookie dough scoop, scoop out dough and flatten it between the palm of your hands. Place a mini marshmallow in the center and then fold the dough over the marshmallow and roll into a 1-inch ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
- Melt chocolates (and shortening if using) together in a metal bowl over a pan of lightly simmering water (double boiler). Stir occasionally until smooth, and remove from heat.
- 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, and immediately sprinkle with graham cracker crumbs. Repeat with remaining balls.
- Refrigerate for 30 minutes or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.
Source: Adapted from my Cheesecake Buckeyes.
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