This year has been super fast for the Sweet Pea family, and as I finish our preparations for our Thanksgiving meal and begin to think about Christmas decorating, I also have in the back my head the other holiday we celebrate this time of the year: the Ohio State-Michigan game.
True, a football game is not a celebration of plenty or a Savior’s birth, but in this part of the country, you might wonder if some folks put Buckeye Football on par with miracles and bounty. Buckeye Football is B-I-G stuff here, and no regular season game is bigger than Ohio State-Michigan.
To celebrate a big Buckeye game, I love to make my favorite game day treat, Buckeyes. There are a few variations out there on this classic peanut butter and chocolate classic, but I like to think my version and technique holds its own. After all, I have rolled and dipped hundreds and hundreds of these babies, and in the process, learned a few tricks that do help making these treats more of a breeze.
Buckeye Making Tip #1 (and this is *key* to make the process easier): Stick a toothpick in each peanut butter ball and freeze the balls before you dip them in the chocolate. This will prevent the balls from dropping in the chocolate, and makes dipping a super-quick process. Read below for my tip to remove the toothpick hole from the finished Buckeye.
Make these beauties for the upcoming holidays (Thanksgiving, Christmas, Hanukah, OSU/Michigan, take your pick!) and you will be the hit of your gathering!
Buckeye Recipe from a Buckeye Blogger
1 cup creamy peanut butter
1/4 cup butter, softened
1 teaspoon vanilla extract
2-3 cups powdered sugar
12-16 ounces semi-sweet chocolate chips
In a large bowl, mix the peanut butter, butter and vanilla extract. Stir well to fully incorporate.
Add two cups of the powdered sugar. Mix well. Check the consistency of your dough (you are aiming for slightly more firm than play dough). Add more powdered sugar as needed.
Roll the peanut butter dough into ¾ inch balls. Place on a cookie sheet lined with parchment paper or a Silpat Liner (optional, just makes clean-up easier). Repeat with remaining dough.
Place a toothpick about ½ way into each peanut butter ball. Freeze for at least 30 minutes or overnight.
While the peanut butter balls are chilling, pour the chocolate chips in a microwave safe dish. Cook on HIGH for 1 minute. Stir, repeat. Keep cooking for 1 minute increments until the chocolate is fully melted.
Remove the peanut butter balls from the freezer. One at a time, dip one ball about 2/3 of the way into the chocolate. Place back on the cookie sheet to cool. Repeat.
If at any time the chocolate gets too stiff or cool, place the chocolate back into the microwave for 30 seconds.
Dip all the remaining peanut butter balls. Remove the toothpicks. Dip your finger in water and gently press each Buckeye where the toothpick was extracted. This will smooth the hole and make it disappear.
Makes about 4 dozen Buckeyes.