Editor’s Note: If you have a child with a peanut allergy (like my son), you can replace the peanut butter in this recipe with “speculoos spread”, which is very similar in consistency, but made with cookies instead. You can find it under the brand name “Biscoff Spread” and it should be located by the peanut butter section at your regular grocery store. Just note that you will probably have to decrease the amount of sugar you add in this recipe, because speculoos spread is already quite sweet.
I didn’t even know that some people called these candies peanut butter balls until recently. My whole life, I’ve known them as Buckeyes. I guess that’s not too surprising since they were my grandma’s specialty, and she was born in Ohio! Grandma’s Buckeyes were delicious, but they were a little intimidating. For one thing, you actually melted paraffin wax into the chocolate. What? I guess it made them shinier.
Luckily, I came upon this really simple recipe in my Better Homes and Gardens cookbook. They were so easy (and delicious) that my preschooler and I ended up making a couple of batches during the holiday season last year.
What you need to make buckeyes:
- 1/2 cup peanut butter
- 3 Tbs. butter (softened)
- 1 cup powdered sugar
- 1/2 bag chocolate chips
I started letting the peanut butter balls chill for about 20 minutes in the fridge to make the next part easier.
We used a whole bag of chocolate chips, and there was so much left over that we made a batch of chocolate spoons as gifts.