Buckeyes

There’s a small warning about these: When you serve them, you may be mistaken for an Ohio State fan, or Buckeye.

I went to a potluck in Seattle once, and I saw a plate of Buckeyes on the table. “OK,” I said to the group standing around the table, “Who brought the buckeyes?”

Most people looked puzzled; they didn’t even know what the peanut-butter and chocolate confections were called. They pointed out a tall woman who’d just gone into the kitchen, Frana. She and I very quickly established that we were both Central Ohio expats, and had lived under the influence of Ohio State in our former lives. All because she’d brought these to a party!

1 1/2 C creamy peanut butter
1/2 C butter (room temp)
1 tsp vanilla
1 lb. powdered sugar
1 6 oz. bag chocolate chips
2 Tbsp. Crisco

Line cookie sheet with waxed paper. In large bowl mix peanut butter, butter, sugar, and vanilla it will be quite stiff. Shape into balls; refrigerate if desired. Carefully melt chocolate and Crisco together in a double boiler or microwave (do not overheat!).

Using a toothpick, dip the balls into the chocolate, covering about 3/4 of the surface. Put back on waxed paper and refrigerate for at least 30 minutes. Store in layers with waxed paper between.

Makes about 40 or so.

1 Comment

  1. Melts in your mouth, not in your hand, thanks to the Crisco. Barry’s Mom has a version that uses paraffin for the same purpose, but I feel weird about eating wax…

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