The state tree of Ohio, the mascot of Ohio State University, and an utterly delicious (though quite sweet) peanut butter and chocolate dessert-treat.
"Oh, it's like a Reece's Cup," is the inevitable response by the unknowing masses and it takes actual restraint to not shriek in horror - as it is, I still flinch. Because while, yes, the two main ingredients are the same - a buckeye is not at all like a peanut butter cup.
Well, okay, there are similarities. But as anyone from Ohio can tell you, they are not the same. And I spent a summer making them by the dozen to introduce this delicious treat to my friends and co-workers. The picture is the only photo I have from my frantic, extended buckeye sessions.
Now, these are the best buckeyes I have ever had and not just because they are a recipe adapted from one my mother gave me (and no idea where hers came from).
Beth's Delicious Buckeyes
- one cup creamy peanut butter
- six tablespoons softened butter
- two - three cups of powdered sugar
- three tablespoons of cooled coffee
- dipping chocolate
Stir the butter and peanut butter together until well blended, then gradually add powdered sugar. Mix well, until the mixture can hold a ball. Add coffee, mix until creamy (bit still holds a ball shape when rolled in between your palms).
Clearly, now you roll the mixture into balls - about the size of a malted milk ball, though really it is entirely up to you. Place on waxed paper (or foil), then chill in the fridge.
Use a toothpick to dip the chilled peanut butter balls into the melted chocolate, you should leave a small circle at the top undipped, much as in the buckeye nut. Place in fridge for about fifteen minutes and, once the chocolate is hardened, put yourself in a wonderful sugar coma.
* Depending on how creamy you actually like the mixture to be, decrease the amount of powdered sugar. You could also add a flavoring, if you wanted, to the mixture or infuse the chocolate if you wanted to try something new(er).