Potato chip buckeyes are a sweet and salty dream. With a creamy peanut butter and crispy bits of potato chip dipped in a chocolate coating.

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The 2025 season of college football starts today, which means it’s #PBchoSat! To kick off, I am starting out strong with this years version of my buckeye peanut butter balls – potato chip buckeyes.

Ohio State plays Texas at home today and you better believe I will be there in person. I’m lucky enough to be friends with a graduate student who not only doesn’t want her tickets, but is married which means she is allowed to buy two sets of tickets at a discounted rate. But I digress.

When I was brainstorming ideas for today I was reflecting on the last time we played them in the CFP earlier this year in January and I made buckeye pecan pie bars inspired by the state nut of Teas – pecans.

This time I found another source of inspiration. Did you know that Frito-Lay is from Texas? I have had potato chip truffles on my general list of things to make for awhile so when I realized I could make them in buckeye form I was sold. Sweet and salty and ready to take on the Longhorns!

I actually brought these to our annual Labor Day neighborhood potluck last night. No matter where allegiances lie (or lack thereof) these potato chip buckeyes were a popular item in the mix. Obviously slightly more appreciated by those in attendance that are Buckeye fans.

Now that we are sufficiently stuffed and ready to go, I hope the home team advantage is real today because we may not be as strong of a team as we were last year. It’s so hard to know with it being the first game of the year. Only time will tell… O-H!

POTATO CHIP BUCKEYES

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Yield: 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
• 6 oz. finely crushed crinkle-cut potato chips, plus larger pieces for garnish
• 1 lb. (~4 to 4-1/2 cups) sifted powdered sugar
• 12 oz. semi-sweet chocolate candy coating*
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter and butter. Add crushed potato chips, then powdered sugar one cup at a time to reach desired consistency, then use hands to form a smooth dough.
3. 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.
4. 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.
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 or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.

Notes

*Chocolate chips will not melt as well as candy coating.

Source: Adapted from my Oreo 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.

Upgrade your sweet and salty chocolate covered potato chips with peanut butter. Because peanut butter chocolate covered potato chips are far superior.

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This isn’t the first slightly unusual chocolate covered thing I have made. Chocolate covered Cheetos might take the cake. But today I decided to slightly alter an already accepted chocolate covered item – chocolate covered potato chips, but with peanut butter.

It’s as simple as dipping your favorite ruffled potato chips into melted peanut butter chips before the chocolate. The result is highly satisfying and addicting, especially if you are a sweet and salty lover.

Could you dip the entire chip instead of just half? Sure, but I like the halfway mostly because it’s easier as you have something to hold on to while dipping. It also allows for a good ratio of sweet to salty, which I think would be unbalanced if fully coated.

With how good these came out, I am already dreaming up other ideas. I stumbled upon peanut butter chocolate potato chip bars which may have opened the flood gates. Rest assured, this combo is here to stay.

PEANUT BUTTER CHOCOLATE COVERED POTATO CHIPS

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Yield: 12 Servings Prep Time: 20 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 bag of ruffled potato chips
• 12 oz. semisweet chocolate chips
• 8 oz. peanut butter chips

Directions

1. Line two baking sheets with wax paper; set aside.
2. In a double boiler (or in the microwave*), add the peanut butter chips and slowly melt, stirring constantly, until smooth**.
3. Dip chip into peanut butter half way on both sides, letting excess drip off, and place on prepared baking sheet. Repeat with remaining chips and peanut butter. Place in fridge to solidify.
4. While the peanut butter sets, add chocolate to the double boiler (no need to clean out small amount of peanut butter), and slowly melt, stirring constantly, until smooth.
5. Dip peanut butter covered potato chips unto the chocolate half way, covering the peanut butter on both sides, letting excess drip off, and place back on prepared baking sheet. Return to the fridge until set, about 10 minutes. Serve immediately.

Notes

*If using the microwave, be sure to stop and stir every 15 seconds. **Peanut butter chips can be difficult to melt properly, If too thick, add a teaspoon of vegetable oil and stir in.

Source: Adapted from Just a Pinch.

Traditional buckeyes candies are getting into the spirit of fall. Chai spiced buckeyes have the same creamy peanut butter filling, seasoned with chai spices, and coated in white chocolate.

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It’s the first Big Ten conference game of the 2024 Ohio State Football season, so it’s time for this years buckeye flavor – chai spiced buckeyes!

In honor of fall and the continuation of #PBchocSat, I decided to simply add chai spice seasoning to my classic buckeye candy filling, but dipped them in white chocolate instead of regular to kind of emulate a chai latte. I almost named them chai latte buckeyes, but since there technically isn’t any milk in them I stuck with chai spiced.

Could you dip these chai spiced buckeyes in milk or dark chocolate? Obviously that choice is between you and your taste buds. Either way, they are most welcome while watching OSU play MSU tonight!

CHAI SPICED BUCKEYES

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Yield: Approximately 6 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
• 1 Tbsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp ground cardamom
• 4-5 cups sifted powdered sugar
• 6 oz. white chocolate candy bark
• 6 oz. white chocolate chips

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and spices. Add powdered 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 chocolate and shortening 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, if desired, carefully smudge the holes left behind with fingertip.

Source: Adapted from my White Chocolate Buckeyes and Chai Snickerdoodles.

Elevate your game day with these lavender-honey buckeyes – sweetened with honey, flavored with lavender extract, dipped in white chocolate, and decorated with purple sprinkles and dried lavender.

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It’s the first big game of the Buckeyes season, so it’s time to unveil my latest buckeye candies creation!

I may have made white chocolate buckeyes before, but these lavender-honey buckeyes are extra special. Instead vanilla I used a little bit of lavender extract – but not too much to feel like you are eating potpourri.

Then I replaced some of the sugar with orange blossom honey. You really could use any honey. I had hoped the orange would come through a little bit more to get the fruity pebble-like flavor that you get when combining lavender, orange, and white chocolate. Alas they are delicious in their own way.

Finally, I reduced the butter content to counter the extra moisture added by the honey. As a result the yield was a little lower than my traditional buckeyes, but rest assured you’ll still have more than enough!

Other Buckeye Candy Varieties:

• Bacon Buckeyes
• Blackout Buckeyes
• Buckeye Cake Balls
• Buckeye Granola Bites
• Buckeye Rice Krispies Treats
• Cheesecake Buckeyes
• Healthier Buckeyes
• Inside Out Buckeyes
• Monster Cookie Buckeyes
• Oreo Buckeyes
• Peanut Butter Chocolate Chip Cookie Dough Buckeyes
• S’mores Buckeyes
• White Chocolate Buckeyes

LAVENDER HONEY BUCKEYES

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Yield: Approximately 6 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1/2 cup unsalted butter, room temperature
• 1/4 cup orange blossom honey
• 1/2 tsp lavender extract
• 3 cups sifted powdered sugar
• 6 oz. white chocolate candy bark
• 6 oz. white chocolate chips
• 2 Tbsp shortening, optional
• Purple sprinkles. optional
• Dried lavender, optional

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, honey, and lavender extract. Add powdered sugar one half cup at a time to reach desired consistency, then use hands to form a smooth 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 chocolates (and shortening if using) together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
5. Place sprinkles in a small bowl, if using.
6. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Dip bottom in the sprinkles before returning to wax paper. Repeat with remaining balls.
7. Refrigerate for 30 minutes or until set. Remove toothpicks and if desires, carefully smudge the holes left behind with fingertip or cover with a dried lavender flower.

Source: Adapted from my White Chocolate Buckeyes.

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Turn apples into buckeyes with these buckeye-inspired chocolate covered peanut butter apple slices. They look like flattened buckeye candies!

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Today is International Eat an Apple Day so I decided to combine it with #PBchocSat!

Apples and peanut butter are almost as good of a pair as chocolate and peanut butter so it wasn’t difficult coming up with ideas. But then I saw chocolate covered apple rings and I realized if I filled the center hole with peanut butter it would look like a flattened buckeye! No more brainstorming needed – buckeye chocolate peanut butter apple slices were happening.

First you need to slice apples crosswise into rings – no peeling necessary. This is much easier if you have a mandoline as it will give you nice and even ring slices (plus a small cookie cutter to punch out the centers). But you can carefully do this using a knife and a steady hand as well. Or play it safe and grab a bag of pre-sliced apple rings at the grocery store.

Once your apples are sliced, dip each one into melted chocolate and fill the centers with peanut butter balls. These are actually the same as the recipe for my buckeye candies, just not coated in chocolate yet. To finish them off, drizzle the chocolate peanut butter apple rings with a little melted white chocolate and top with red sprinkles if desired.

The end result looks like a festive flattened buckeye ready for game day! I would say they are slightly healthier but honestly I think they are about the same as a regular buckeye, just served on top of an apple slice.

I only used two apples for these chocolate peanut butter apple slices, resulting in twelve rings, because these are best served the same day. If you are having a party feel free to multiply the recipe to make more. If you do have any leftover, I would suggest eating them within 24 hours.

BUCKEYE CHOCOLATE PEANUT BUTTER APPLE SLICES

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Yield: 12 Servings Prep Time: 25 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 whole apples (or a bag of slices)
• 3 Tbsp creamy peanut butter
• 2 Tbsp unsalted butter, room temperature
• 1/2 cup sifted powdered sugar
• 8 oz. chocolate candy coating
• 2 oz. white chocolate candy coating

Directions

1. 1. Using a mandoline, slice apples crosswise into 1/4-inch slices. Use a small round cookie cuter or paring knife to cut the core out of the center to create rings. Place on a paper towel-lined plate or tray and cover with another paper towel to absorb excess moisture*. Set aside.
   2. In a small bowl, mix peanut butter and butter until smooth. Add powdered sugar to form a soft dough-like consistency. Shape into balls using a teaspoon of dough for each. Place on a parchment-lined plate or tray; set aside.
   3. Melt chocolate in a glass or metal bowl over a pan of lightly simmering water (double boiler). Stir frequently until smooth and remove from heat.
   4. Dip the apple rings into the chocolate, using a spoon to cover the tops. Lift using the center and let the excess chocolate drip off before placing on a wax paper-lined tray. Press a peanut butter ball into the center and allow to set.
   5. Meanwhile, in another double boiler, melt the white chocolate. Stir frequently until smooth and remove from heat. Drizzle white chocolate over the tops of the slices and allow to set at room temperature or place in the fridge to speed up the process. Best served the same day**.

Notes

*The moisture of the apple rings may cause the chocolate to seize when dipping. To minimize this, blot on paper towels. **Any leftovers should be eaten within 24 hours.

Source: Inspired by Inside Bru Crew Life and adapted from my Buckeye Candies.

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If you feel like someone is watching you don’t worry, it’s just these monster cookie buckeyes. With monster cookie dough filling dipped to look like the eye slits of a monster hiding under your bed.

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Usually I limit myself to one new buckeye variation a season, but with #HalloweenTreatsWeek ending today I just couldn’t resist combining it with my personal weekly celebration of #PBchocSat, but who can complain about more buckeye candies?

My husband being a Penn State alum usually insists that they are called peanut butter balls, not buckeyes, and he would be right if they were fully coated in chocolate. But clearly these are buckeyes, monster eye buckeyes in fact.

I combined the deliciously packed monster cookie dough with the classic buckeye candy into one. So not only is the center peanut butter, but also oats, chocolate chips, and M&Ms. I have made a peanut butter chocolate chip cookie buckeye before, but these are even more special.

To give them that slit monster eye look for Halloween, you dip just one side then the other instead of swirling to get a more round opening. Once hardened, take out the toothpick and cover the hole with another M&M. Just make sure you devour them first before they get to you ;-).

HAPPY HALLOWEEN!!!

Welcome to 2022’s #HalloweenTreatsWeek event!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Check out all of these great #HalloweenTreatsWeek recipes for today

• Jack Skellington Biscuit Donuts from Big Bear’s Wife
• Mushroom Skull Spaghetti from Semihomemade Recipes
• Candy Corn Caramel Tart from Sweet ReciPEAs
• Halloween M&M Cookies from Best Cookie Recipes
• Halloween Sable Cookies from Pastry Chef Online

Two years ago: Moldy Bits of Glass Muffins (Matcha Zucchini)

Four years ago: Snickerdoodle Pumpkin Butter Thumbprints

Six years ago: Peanut Butter Ricotta Pierogi with Chocolate Dipping Sauce

Eight years ago: No-Churn Pumpkin Cannoli Ice Cream

Nine years ago: Ghost Chili with Cornbread Topping and Chipotle Creama

MONSTER COOKIE BUCKEYES

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Yield: 8 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup loosely packed brown sugar
• 1-1/2 cups creamy peanut butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups quick-cooking oats (heat treated*)
• 2 cups sifted powdered sugar
• 1 cup mini semisweet chocolate chips
• 1 cup mini candy-coated chocolate pieces
• 12 oz. semi-sweet chocolate, for coating
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in the peanut butter, vanilla, and salt, Add the oats and mix until combined. Next add the powdered sugar one half cup at a time to reach desired consistency. Fold in the mini chocolate chips and candy-coated chocolate pieces.
3. 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.
4. 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.
5. Remove balls from freezer. Dip into melted chocolate leaving a eye-shaped slit uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and cover the holes left behind with a candy-coated chocolate.

Source: Adapted from my Monster Cookie Dough Cheesecake and Buckeye Candies.

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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.

OREO BUCKEYES

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Yield: 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
• 16 Oreo chocolate sandwich cookies, crushed
• 4 cups sifted powdered sugar
• 12 oz. semi-sweet chocolate chips
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. 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.
3. 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.
4. 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.
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 or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.

Source: Adapted from my Buckeye Candies.

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This one goes out to the peanut butter cup lovers. This homemade dark chocolate peanut butter cup pie might even be better than the original.

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Remember recently when Reese’s announced they were going to make their biggest peanut butter cup ever? A pie-sized version for the holidays, bigger than even their half pound ones they have released in the past. The internet was abuzz.

And then it sold out almost immediately.

If you weren’t dedicated enough to stalk their website when it was released, refreshing over and over, you probably missed out on getting one for your holiday dessert table. But lucky for you these things are crazy easy to make.

Yes I made my own homemade peanut butter cup pie. But I think mine is even better because it’s made with dark chocolate instead of milk chocolate. Which if you are a Trader Joe’s fan you know it’s far superior.

I will admit it’s a bit difficult to cut into pretty slices, but it’s worth it. Dare I say better than the real thing? I don’t think I even need to do a side-by-side to know.

All you have to do is line a fluted tart pan with melted chocolate, fill it with a peanut butter-graham mixture, and top it off with more melted chocolate. No cooking, no baking, and ready in about 30 minutes.

And perfect for indulging in during THE GAME today against that team up north!!

HOMEMADE DARK CHOCOLATE PEANUT BUTTER CUP PIE

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Yield: 12 Servings Prep Time: 30 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 sleeve graham crackers, finely crushed (10 sheets)
• 1 cup powdered sugar
• 1-1/2 cup creamy peanut butter, melted
• 18 oz. (about 3 cups) chopped dark chocolate

Directions

1. In a medium mixing bowl, whisk together the crushed graham crackers, and powdered sugar. Add peanut butter and mix until well blended.
2. Melt the chocolate in a microwave safe bowl 30 seconds at a time, stirring between intervals, until smooth.
3. Spread 2/3 of the chocolate evenly into the bottom of a greased 10-inch fluted round tart pan and brush up the side. Place in the fridge for 5 minutes to set.
4. Once the bottom is set, spread peanut butter filling evenly into the chocolate "crust". Top with remaining melted chocolate and spread evenly over the peanut butter layer. Refrigerate for about 25 minutes or until set. Slice and enjoy.

Source: Adapted from The Recipe Critic.

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These chocolate frogs may not be bewitched to jump around, but they are crispy and delicious! The perfect treat for any Harry Potter fan or for Halloween.

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

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No #HalloweenTreatsWeek is complete without some Harry Potter inspired treats! Especially because on Sundays (since early on in the pandemic) I read Harry Potter to my nephews in California.

I cannot recall for certain because they boys started reading them on their own, but I think we started on Book 2 Chamber of Secrets and now we are on Book 6 The Half Blood Prince. Only one left after this and I am not sure what we will do once it’s over. Maybe we can get them into Lord of the Rings next ;-).

I have lost count of how many time I have read these books (I wasn’t part of a winning HP trivia team for nothing). And this time around is bit weird because I am only reading half of it, as my dad and step mom read to them on Tuesdays.

If you’ve ever read these books, you know how many treats are sprinkled throughout the series. I actually virtually hosted a Harry Potter cookbook club years ago and recently shared a roundup of recipes perfect for Harry Potter’s birthday. But somehow I’ve yet to share one of the easier recipes, chocolate frogs!

Literally just temper dark chocolate, stir in puffed rice cereal, and pour into a frog mold. If you really want to go the extra mile, your can print out and fold Chocolate Frog Boxes and even Chocolate Frog Cards! When a coworker and I made these for a fundraiser/competition at work, we used the customizable templates and put other members of the department on them. Needless to say we won the competition!

Check out all of these great #HalloweenTreatsWeek recipes for today

• Jack-O-Lantern Apple Slice Pops from Big Bear’s Wife
• Monster Eyeball Cupcakes from Semi Homemade Recipes
• Ghost Meringue Cookies from Jen Around the World
• Apple Cider Donut Whoopie Pies from Pint Sized Baker
• Graveyard Pudding Cups from Fresh April Flours
• Churro Cookies from Devour Dinner
• Halloween Monster Donuts from Hezzi-D’s Books and Cooks
• Witches’ Brew Whiskey Sour from The Redhead Baker
• Witches Hat Cheese Ball from 4 Sons ‘R’ Us
• Pumpkin Swirl Brownies from Eat Move Make
• Layered Halloween Jello from from House of Nash Eats
• Mummy Wrapped Brie from Cheese Curd In Paradise
• Mummy Cupcakes from The Flour Handprint
• Halloween Candy Cracker Toffee from Sweet ReciPEAs
• Old Fashioned Apple Fritters from It’s Shanaka
• Pumpkin Mint Patties from Sweet Beginnings
• Butterfinger Ice Cream (No-Churn) from Pastry Chef Online
• Chocolate Frogs from The Spiffy Cookie
• Halloween Cupcake Treat Board from Strawberry Blondie Kitchen
• Skull Cake from Lemon Blossoms
• Halloween Brownie Pizza from Back To My Southern Roots
• Halloween Mini Bat Taco Cheeseballs from Savory Moments
• Ghostly Poptarts from An Affair from the Heart
• Deadly Dark Chocolate Layer Cake from A Kitchen Hoor’s Adventures

Three years ago: Gluten-Free Chocolate Caramel Cake

Five years ago: Gluten-Free Peanut Butter & Chocolate Turtle Poke Cake

Seven years ago: Pesto Chicken Pizza with Mascarpone, Spinach, and Sun-Dried Tomatoes

Nine years ago: Apple-Cranberry Oatmeal

CHOCOLATE FROGS

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Yield: 8 servings Prep Time: 40 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 oz. chopped dark chocolate

• 1/2 cup puffed rice cereal
• Frog candy mold

Directions

1. Place chocolate in a double boiler set over lightly simmering water. Stir frequently until melted. Alternatively, place chocolate in a microwave safe bowl and heat in 30 second internals, stirring in between, until just melted and smooth.
2. Remove from heat and stir in puffed rice cereal until evenly distributed.
3. Fill each frog cavity with the chocolate mixture, lightly tapping the tray to expel any air bubbles.
4. Place in the refrigerator for 30 minutes or until hardened. Pop out and enjoy!

Source: The Spiffy Cookie original

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Welcome!!! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!

Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Prize #1 from Dixie Crystals

41 Pieces Silicone Bakeware Set

3 Piece Halloween Silicone Spatula Set

Nordic Ware Haunted Skull Cakelet Pan

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.