We all know and love them, the tasty little chocolate and peanut butter desserts with which we share our namesake. But if you’re like me, and aren’t the biggest fan of peanut butter, you don’t love them that much. So I decided to find a couple new ways to do buckeyes, so we not-peanut butter lovers can have some edible Buckeye pride too! Here, I present three recipes: the Original Buckeye, the Cookie Dough Buckeye and the Rice Crispy Buckeye! I’ve tried them all so I added in some notes about the hard parts and the little tricks the regular recipes don’t tell you, so here we go!
- The Original Buckeye (for all you peanut-butter fanatics):
Ingredients (to make 30 buckeyes):
1.5 cups Peanut Butter
½ teaspoon Vanilla Extract
1 cup softened Butter
4 cups Powdered Sugar
4 cups Chocolate Chips (any kind you prefer will work!)
1 sheet of wax paper (optional)
- Combine the peanut butter, vanilla extract and butter in a large bowl. You can hand mix it or use an electric mixer. Once the three are combined, begin to mix in the powdered sugar. I recommend doing it in half-cups at a time because it takes a little time to combine it. If you’re comfortable with it, you can use your hand to mix it.
- Begin to roll the peanut butter dough into balls; this will be the approximate size of your buckeyes. Insert a toothpick into each one.
- Put the peanut butter balls in the fridge while we melt the chocolate.
***For this next part you can use a double boiler or a regular pan, whichever you have. I didn’t have a double boiler so I just used a regular pot and kept the heat as low as possible.
- Melt the chocolate chips on low heat, stirring often.
- Get the refrigerated peanut butter balls, and holding them by the tooth pick, dip them into the melted chocolate leaving the tops out of the chocolate to get the iconic buckeye look.
- Place them on a plate next to you, preferably one covered in wax paper so they are easier to remove later. Place these in the fridge.
2. The Cookie Dough Buckeye (these are ridiculously easy!):
2 packages precut cookie dough (any cookie dough will work)
4 cups Chocolate chips
- Roll your uncooked cookie dough into balls and place a toothpick in each one. Place these in the refrigerator while we melt the chocolate.
- Melt the chocolate chips in a regular pot or a double boiler. If using a regular pot, make sure to use extremely low heat and stir often.
- Remove the cookie dough from the fridge and dip them into the chocolate, holding them by the tooth pick and once again leaving the very top of each one out of the chocolate to get the iconic buckeye look.
- Place the dipped buckeyes on a plate covered in wax paper and place in the fridge to allow the chocolate to cool and harden.
Yay, we’re done!
3. The Rice Crispy Buckeye:
1 package of Rice Crispy treats (the snacks not the cereal)
4 cups chocolate chips
- Tear rice crispy treats into smaller pieces and roll them into balls approximately the size you want the buckeyes. Place tooth picks in these and place them in the fridge.
- Melt the chocolate chips, using either a double boiler or a regular pot (on very low heat).
- Dip each rice crispy ball into the melted chocolate leaving the top of each out of the chocolate to get the iconic buckeye look.
- Place them on a plate and refrigerate to allow the chocolate to cool.