It doesn’t get more American than a buckeye. From Ohio, the Buckeye State, these little gems are meant to look like the nuts that grow on trees in Ohio and across the Midwest. Forgive me, but I use coating chocolate for this recipe, as I don’t think anyone wants to temper chocolate when making such a piece of Americana. Coating chocolate is chocolate that has had the cocoa butter replaced with palm oil so it doesn’t bloom. It’s much easier to work with, especially in a home kitchen. This recipe is super easy and super delicious. Make plenty, because they go fast! —Duff
Makes about 100 buckeyes
2 sticks (1 cup) butter, softened
1½ cups crunchy peanut butter*
2 tablespoons light corn syrup
5 cups powdered sugar
Big ol’ pinch of kosher salt
1 teaspoon pure vanilla extract
2 pounds dark coating chocolate
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, peanut butter, corn syrup, powdered sugar, salt, and vanilla until smooth. Don’t beat too much air into the mixture. Refrigerate the bowl for 20 minutes.
Lay a sheet of parchment paper on a baking sheet. Scoop out 1-inch balls of dough, use your clean hands to quickly roll them into smooth balls, and place them on the sheet.
Stick a toothpick in each ball and set the baking sheet in the fridge.
Melt the chocolate in the top of a double boiler or in a glass or metal bowl set over simmering water.
Holding it by the toothpick, set a ball into the chocolate, coating most but not all of it. You have to leave the buckeye poking out!
Shake off any extra chocolate into the bowl and place the buckeye back on the baking sheet. Repeat to coat the rest of the balls, then return the sheet to the fridge.
Keep the buckeyes cold and store them in a sealed container. You can stack them, but keep wax paper between the layers.
* It’s traditional to use creamy peanut butter; I just prefer chunky. They’re your Buckeyes—you make ’em how you want! But what do I know, I’m from Baltimore! ;)