A loooong time ago, I mentioned in this post for Buckeye Bars that I would share a really good recipe for plain old Buckeyes.
Today is the day.
Buckeyes are named after the dark, shiny nuts of the Buckeye Tree, which is the official state tree of Ohio.
I was skeptical about the paraffin in the recipe, but it does add a lovely, delicate crunch to the chocolate coating.
Buckeyes (Peanut Butter and Chocolate Candies):
1 (18 ounce) jar creamy peanut butter
1/2 cup butter (softened)
1 lb confectioners’ sugar (about 3.5 cups)
1 tablespoon vanilla
12 ounces chocolate chips (I used a mixture of bittersweet and semi-sweet)
3-4 ounces paraffin wax (use 1/4 of a standard block)
1. Cream peanut butter and butter. Add sugar and vanilla and mix well.
2. Form into 1 inch balls and refrigerate.
3. Melt chocolate chips with paraffin wax in a double boiler. Dip balls into chocolate. Place chocolate side down on waxed paper. Let set at room temperature or refrigerate. Store in refrigerator.
Makes about 60
Ohio by Lambchop would be a lovely accompaniment to the Buckeyes.
This song is pure loveliness.