FOODIE FRIDAY: HOLIDAY BUCKEYE BALLS
There are so few perfect food pairings in the world as delicious as bread and butter, cheese and crackers and spaghetti and meatballs.
But, one of the most sublime food pairings would have to be peanut butter and chocolate.
That is why Buckeye Balls have always been a favorite holiday treat in our family.
They could be considered the creme de la creme version of the Reese’s Peanut Butter Cup – creamy peanut butter on the inside and rich chocolate on the outside.
I came across this recipe 35 years ago in a magazine (I can’t remember which one). It has been adapted to my cooking style over the years.
There is not a Christmas that has gone by that I have not made them for family and friends.
They were my mother’s favorite, and over the years, they are the expected and looked-for component in the homemade cookie baskets shared with friends and family during the holidays.
It’s a very simple recipe that requires some dedicated time to roll and dip the balls. It has never been shared with anyone, except my daughters, until now!
You may be able to find variations on the Buckeye Ball recipe online, but nothing as divine as this one. So, cherish it and make it with love.
- 1 ½ cups creamy peanut butter (don’t use the good stuff—stick with Jif or Skippy)
- ½ cup butter, softened
- 1 tsp vanilla
- 1 – 1 lb. box of powdered sugar
- For dipping: 1 cup semi sweet chips, 2 T shortening
- Mix all the ingredients together except for the dipping ingredients (your hands are the only way to do this).
- Form into balls about 1T each and chill on parchment paper lined cookie sheets until very firm (approximately an hour).
- Meanwhile, melt chocolate chips and shortening (I use a mini crockpot so it stays nice and warm throughout the process).
- Stick a toothpick in the middle of the chilled balls and dip halfway in the chocolate. Return to the cookie sheets and chill until firm. (I use my finger to gently fill in the hole the toothpick makes).
- Enjoy!