What’s better than a peanut butter cup? A buckeye. And what pairs well with peanut butter and chocolate? Oreos. So why not make Oreo Buckeyes?
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Alright folks, it’s time for this season’s buckeye candy flavor! I should probably do a round up post of every recipe available because counting today I have made 11 kinds to date – 12 if you count my giant buckeye cheese ball. And countless other buckeye-inspired treats.
This season I went with Oreo! Literally just add crushed Oreos to the original recipe, it’s that simple.
I’m not sure why it took me this long to make an Oreo version, I’ve combined Oreos in plenty of other peanut butter creations to know how delicious the results are, but they are finally here!
Not that I am surprised, but my cookies and cream, peanut butter cup loving husband loved these. He even gave me a warning that I have to be careful around them because one jumped right into his mouth. Glad he’s looking out for me :-P.
Sometimes you will see buckeye candies without the hole from the toothpick. I like to leave it because then you know they ae homemade, but if you prefer a fancier looking nut you can smudge it with a clean finger.
Here are some other tips for successfully making Oreo buckeyes (or any other variety):
- Don’t have a double boiler? Use a metal or glass bowl that fits over (but doesn’t touch on the bottom) a pot of gently simmering water. Alternatively you can microwave in intervals, stirring in between.
- Even though true buckeyes by nature are misshapen and irregular, get more uniform sizes by using a small cookie scoop. If nothing else, it makes forming the balls easier.
- Use round toothpicks, the flat ones often break.
Four years ago: Flying Purple People Eater Thumbprints
Six years ago: Gluten-Free Dark Chocolate Peanut Butter Sandwich Cookies
Eight years ago: Homemade Apple Jelly
Nine years ago: Graham Cracker Bars
Ten years ago: Peanut Butter Biscoff Blondies
- Line two baking sheets with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, and vanilla. Add Oreo crumbs, then powdered sugar one cup at a time to reach desired consistency, then use hands to form a smooth dough.
- Shape into balls using 2 teaspoons of dough for each ball (or a small cookie scoop). Place on prepared pan, insert a wooden toothpick, and place in the freezer.
- Melt chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). 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. 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 Buckeye Candies.