Every loyal football fan knows you gotta support your team when they’re up AND when they’re down. But let’s face it, it’s waaaaaay more fun when they’re up! 🙂 The hubs and I are avid OSU Buckeye fans, and we’re pretty stoked about the season our Bucks have put together so far! O-H? I-O!
What better way to celebrate another Buckeye victory than with some chocolate-y, peanut butter-y homemade Buckeye candies? Last weekend was a bye week, so I thought I’d make them ahead and freeze them for next weekend’s game…..what was I thinking?!?!
Well, they didn’t make it past this weekend, but that’s ok. An excuse to make more!!! 🙂 Take a look at these beauties, how long do you think they would last in your fridge?
Of course, you don’t have to be a Buckeye football fan to enjoy these yummy candies, so serve them up anytime you’re entertaining for family and friends. They are a crowd pleaser for sure! 🙂
This recipe was handed down to me from my aunt at my bridal shower. It was her idea to use NATURAL peanut butter, and I think it makes all the difference. These candies MUST be refrigerated. In fact, if you are traveling with them on game day, I recommend that you freeze them first, then allow them to thaw an hour or so before serving. Otherwise, all you’ll have is hot mess – a delicious, chocolate-y, peanut butter-y mess, but a hot mess all the same. 😉 Enjoy!!!!
- 2 cups creamy natural peanut butter (NOT unsalted)
- *Peanut butter must be room temperature, so if you store your natural PB in the fridge, make sure you get a new container to make this recipe. However, there are some on the market, such as JIF Natural, that don't need to be refrigerated at all.
- 1 stick margarine, softened
- * You can substitute butter for margarine, but the texture of the peanut butter mixture will not be as creamy
- 3 cups powdered sugar
- 1 - 12 oz. bag semi-sweet chocolate chips
- 1/2 slab paraffin wax
- Using a hand mixer or a stand mixer with a paddle attachment, cream together the peanut butter and margarine.
- Add powdered sugar, one cup at a time.
- The mixture will look a bit crumbly at first, but will come together after mixing for a few minutes.
- Form into balls. I use a medium cookie scoop, it's exactly one tablespoon, and makes life so much easier. If you don't have one, you can use a regular tablespoon or just freehand it, although for presentation it does look nice if they are roughly the same size. Roll in your palms to make a smooth ball, then place on a parchment paper or wax paper lined baking sheet.
- Refrigerate for at least two hours, or overnight.
- Melt chocolate chips and paraffin wax (chopped approximately the same size as the chocolate chips to help it melt more quickly) in the microwave in 1-minute intervals, stirring in between each time. Once the chocolate is mostly melted switch to 30 second intervals, stirring in between, until the wax is melted. It's unlikely the chocolate will burn since it's mixed with wax, but the bowl will get EXTREMELY hot, so use an oven mitt to remove it from the microwave.
- Using a toothpick, gently dip each ball into the melted chocolate mixture. Do not cover completely, leave a bit of peanut butter showing on the top.
- Place on the parchment or wax paper lined baking sheet to harden.
- Of course, now you're left with a toothpick-sized hole in the middle of your buckeye, but that can easily be fixed. Using your thumb and forefinger, carefully pinch the peanut butter mixture together and pat down gently. No more holes!
- You could stop and leave the Buckeyes unadorned, but since I always have a bit of chocolate mixture left over, I pop it back in the microwave for a few seconds and then generously drizzle the tops with a spoon. YUM......
- Refrigerate for at least an hour before serving, and store leftovers in the refrigerator as well.