Ohio State Buckeyes Recipes

Steps:

• 1. Cream together your first 3 ingredients. Then start adding your sugar a cup or two at a time. Now this will get really hard to mix and I usually grab my husband at this point to stir this together. But you want it to be sorta crumbly but still sticking together. So, you may use the whole pd. of sugar or not. Once you make them a few times you will get the right texture down. I have made these so many times I really don't measure to much. If you find it to dry add some more peanut butter.
• 2. Now, begin rolling into small balls about 1 inch in size and place on a cookie sheet with wax paper. Once you have them rolled push toothpicks down in center of each Buckeye. About 1/2 way or so. You will place these in the freezer for about 10 to 15 minutes or so just to get them cold. (Don't let them get too cold or else you will cause the chocolate to crack after they are dipped)
• 3. While they are chilling, melt down your candy chocolate. I have used 1 bag of milk and 1 bag of dark and mixed together. I have also added into milk chocolate a bag of Ghiradelli dark chocolate. WOW, is that good.
• 4. Now, once you start dipping the balls into the chocolate you want to go fast. Dip them about 2/3 of the way so that they look like Buckeyes. Now, sit them on another wax piece of paper.
• 5. Once dry remove the toothpicks and plate them. Use plastic gloves if possible so that you do not get finger prints on the chocolate.
• 6. At Christmas time I dip them in white chocolate too adn spinkle colored sugars on top or I drizzle green or red on top.
• 7. Melanie, made these for Valentine's day and for a bake sale for Smile Train. They are beautiful in the white chocolate and red sprinkles.
• 8. May 25th, 2014 --- Made these for my cousin Bridgette's Wedding this past Saturday on the 24th of May. I decided to put some bling on them and drizzle colors from her wedding bouquet. White, orange and pink to make them a little more festive.
• 9. May 25th, 2014 --- Here they are at the wedding on a festive tray.

Steps:

• 1. Mix the peanut butter, powdered sugar, butter and vanilla extract in a large bowl until a dough forms. It will be nice and dry.
• 2. Roll the dough into 1 inch balls and place them on a wax paper lined cookie sheet. Stick the balls into the freezer to chill for half an hour.
• 3. Melt the chocolate chips in a double boiler or in a bowl set over a pot of simmering water. Stir it until it is smooth.
• 4. Stick a toothpick into the top of a peanut butter ball and dip it into the chocolate, being careful not to cover the whole thing. Buckeyes need a bald little head. Place the chocolate covered ball back onto the cookie sheet and smooth the peanut butter over the hole in the top to make it look seamless. Refrigerate until you serve.

Steps:

• Sift sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and a pinch of salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over sugar in bowl and whisk until smooth. Transfer to an 8-inch square baking dish and smooth surface. Place parchment or plastic wrap directly on surface of mixture and refrigerate until set, about 2 hours.
• Roll scant tablespoons of peanut-butter mixture into 1-inch balls. Refrigerate for 30 minutes. In a bowl set over a saucepan of simmering water, melt chocolate, stirring until smooth; remove from heat. Working with 1 ball at a time, insert a toothpick into the center of the ball and dip into the chocolate 3/4 of the way up the ball, letting excess chocolate drip off. Transfer to parchment-lined baking sheets. Refrigerate until set, about 30 minutes. Gently press holes left by the toothpick to smooth. Buckeyes can be made 1 week ahead and stored in a single layer, covered, in refrigerator.

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

Steps:

• Blend sugar, peanut butter and butter together thoroughly.
• Roll mixture into walnut-sized balls and insert a toothpick into each.
• Place balls on a waxed paper lined cookie sheet and then put them in the freezer for about 10 minutes, or until firm.
• Melt chocolate and paraffin in a double boiler.
• Holding onto the toothpick, dip each chilled peanut butter ball into the melted chocolate, leaving a small round area near the toothpick. This will be the "eye" of the buckeye. The dipping of each ball should be done quickly so the warm chocolate does not thaw the peanut butter too much. This can cause the ball to slide off the toothpick and into the chocolate.
• Place a fresh liner of waxed paper on the cookie sheet and put the buckeys on it. Refrigerate at least one-half hour before serving. You can then place the buckeyes in a container. For best results, keep them refrigerated until you serve them.

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
• Drop dough by slightly rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, mix peanut butter, powdered sugar and vanilla until well blended. Spread about 1 teaspoon mixture on top center of each cookie.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread gently over peanut butter layer. Allow chocolate to set until firm, about 1 hour. Store covered in refrigerator.

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.