Buckeyes from BigFatBaker

19 Dec

Hello to all you Sweet Talk fans out there! My name is Erin and you can usually find me over at BigFatBaker or chatting away on Twitter @bigfatbaker.

I am so happy to be guest posting on Sweet Talk during the holidays. I love spreading holiday cheer!

And what better way to spread some cheer than with candy? So today I thought I’d share one of my favorite homemade candy recipes, buckeyes.

Buckeyes are a midwestern candy (originating in Ohio) and are named after the nuts off a buckeye tree. The buckeye tree also happens to be the Ohio state tree!

Although the candy is made to look like the nuts, don’t eat the real nuts! They are a bit toxic.

I made the buckeyes with peanut butter, but if you have specific nut allergies I think this recipe could be adapted to any nut butter! You may need to slightly adjust the nut butter to powdered sugar ratio to get a smooth mixture.

You could also change it up but using dark chocolate or white chocolate chips!

Thank you Michelle for letting me guest post & happy holidays everyone!

Buckeyes

(recipe from allrecipes.com)

Ingredients:

  • 1 cup butter, softened
  • 1 ½ cups smooth peanut butter
  • ½ tsp vanilla extract
  • 6 cups powdered sugar
  • 4 cups semi-sweet chocolate chips
  • 1 tbsp shortening
  • toothpicks

To Make the Buckeyes:

  1. In the bowl of your mixer (or using your hand mixer & a large bowl) combine the butter, peanut butter, and vanilla.
  2. Mix in the powdered sugar – but be careful and do it slowly! You don’t want a kitchen covered in powdered sugar. The dough may look a bit dry, as long as you can roll it into balls it is fine. (If not, try adding 1 tbsp of peanut butter at a time until it sticks together)
  3. Line a cookie sheet with parchment paper.
  4. Roll the peanut butter mixture into 1 inch sized balls and place on the cookie sheet. Stick a toothpick into the top of each peanut butter ball. Place the cookie sheet in the refrigerator or freezer.
  5. After about 30 minutes melt the chocolate and shortening in a bowl over a pot of simmering water and stir together until melted. You can also place the chocolate chips and shortening in a microwave safe bowl and microwave for 30 seconds at a time, stirring in between. Continue until the chocolate is completely smooth.
  6. Remove the peanut butter balls from the refrigerator and 1 by 1 dip into the chocolate, leaving a small spot of the peanut butter mixture showing. (You may need to occasionally remelt the chocolate)
  7. Place back on to the cookie sheet and leave in the refrigerator until the chocolate coating has hardened. Once the buckeyes are done, cover and store until gone 🙂 Enjoy!

The recipe should yield anywhere from 30-40 buckeyes, depending on how big you make the peanut butter balls.

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4 Responses to “Buckeyes from BigFatBaker”

  1. BigFatBaker December 19, 2011 at 11:45 am #

    Thank you so much for letting me guest post, and for guest posting for me! 🙂

  2. Erin December 19, 2011 at 12:33 pm #

    I enjoy that you noted the poisonous aspect of the real nuts – I liked to cheer for my buckeye football by saying “go killer nuts!’ sometimes. It makes me laugh. But seriously, I love these candies, so good!

Trackbacks/Pingbacks

  1. Poisonous Nut or Tasty Treat « boldwandering - March 1, 2012

    […] adapted a recipe featured on Sweet Talk by Big Fat Baker. Basically, I wanted a smaller recipe so I cut everything in half and improvised a […]

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