Ferrero Rocher Hazelnut Buckeyes

Ferrero Rocher fell in love with a Buckeye and made these Hazelnut Buckeyes. A traditional peanut butter ball coated in chocolate and finely chopped hazelnuts with a whole hazelnut stuffed inside.

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While buckeyes are the state nut of Ohio, hazelnuts are the state nut of Oregon. In fact, 99% of all the hazelnuts in the US are produced in Oregon. But in honor of the quarter final rematch game between Ohio State and Oregon today you know I had to play a mashup on the two state nuts.

I thought about making Chocolate Hazelnut Buckeyes (aka Nutella Buckeyes) which I somehow have not made yet, but I wanted to keep the peanut butter. It may not be Saturday, but the edible version of these Ohio Killer Nuts is a peanut butter ball wrapped in chocolate. And I couldn’t miss the chance to use the metaphor of wrapping that hazelnut up in a peanut butter and chocolate buckeye. Hopefully manifesting what will happen this evening.

So what did I end up doing? You know those Ferrero Rocher chocolate hazelnut truffles that are particularly popular this time of year? Replace the chocolate that surrounds the hazelnut in the center with peanut butter, and leave a spot uncovered when you coat it with the mixture of melted chocolate and finely chopped hazelnuts and you get a Ferrero Rocher-inspired hazelnut buckeye! And it’s freaking delicious.

I will admit, I missed the ease of dipping these with a toothpick. Due to the hazelnut inside you could not insert the toothpick deep enough to be sturdy for dipping. So I had to kind of lap up the chocolate over the peanut butter ball while still keeping the buckeye “eye”. Could you just dunk them completely in? Yes, but then they would just be peanut butter calls, not buckeyes! Best thing about making buckeyes is that they don’t need to be perfect. The real things are lumpy and weird!

FERRERO ROCHER HAZELNUT BUCKEYES

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Yield: Approximately 8 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 4-5 cups sifted powdered sugar
• 8 dozen whole roasted hazelnuts
• 3 oz. roasted hazelnuts, finely chopped
• 8 oz. chocolate candy bark
• 8 oz. semi-sweet chocolate chips
• 2 Tbsp food grade paraffin or shortening, optional

Directions

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 dough.
3. Using 2 teaspoons of dough, roll around one whole hazelnut and roll into a ball. Place on prepared pan and place in the freezer.
4. Melt chocolates (and paraffin or shortening if using) together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat and stir in the finely chopped hazelnuts.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle on the top. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Serve immediately or store in fridge until ready.