My apologies to every sports fan who stumbles upon this blog, only to find that there is absolutely no information about (any) college sports team. The Buckeyes I refer to in the title are not the Ohio State Buckeyes, but the tiny chocolate-covered peanut butter balls that were inspired by Ohio’s state tree. Alex and I were visiting Ohio (his first time to Ohio!) this Memorial Day weekend to celebrate the wedding of our lovely friends, Michael and Deborah, in Cleveland Heights. The ceremony was beautiful and rather dramatic because of a sudden thunderstorm. Plus, it was a Jewish ceremony, which meant Alex and I had to learn a Jewish wedding song and see some new (to us) traditions. On top of that, the bride is originally from Brazil, so there was also samba music and lots of dancing. We couldn’t have had more fun, or celebrated a better couple.
I grew up just across the border from Ohio, in Indiana, but I had seen very little of the state before. As we always try to do, we turned this short trip into a slightly longer road trip. After leaving Cleveland early on Monday, we drove down to Columbus, only briefly stopping to get coffee and to walk around the Short North and German Village neighborhoods. It was really the only urban area that we visited. Most of our road trip was spent driving by rolling fields and through one-stoplight towns, smelling Memorial Day barbecues. Today, we will leave my mom’s house in search of antique stores to buy knicknacks we don’t need.
In honor of our trip, I thought I would make a very traditional Ohio treat (and by traditional, I mean a mid-century invention of Midwest housewives). I’m using my mom’s ancient recipe for peanut butter balls. When mom made them, they were called peanut butter balls, and they were completely covered in chocolate. The only difference is that when you make buckeyes, you leave a tiny cap of peanut butter showing. Ohioans call them buckeyes, because they resemble the nut of Ohio’s state tree, the buckeye. My mom would usually make the treat for family get-togethers. In Ohio, they are often also served during Ohio State games.
Chocolate Peanut Butter Buckeyes
Makes about 30, 1-inch Buckeyes.
1 cup peanut butter
2 1/2 cups powdered sugar
1 stick unsalted butter
1/4 tsp salt
1/2 tsp vanilla extract
12 oz. semi-sweet chocolate chips (or chocolate bar, chopped)
In a large bowl, combine peanut butter, powdered sugar, butter, salt, and vanilla extract with a hand mixture. The mixture will look thick, almost like a cookie batter. Cover with a dish towel and allow to chill in the refrigerator for about half an hour.
Cover a large cookie sheet with parchment paper. Using a small spoon (the large scoop on my melon baller worked well), scoop portions of the peanut butter mixture, roll into a ball and set on parchment paper. Continue until all of the peanut butter mixture has been used. Refrigerate for another half an hour.
Fill a small saucepan with about an inch of water and bring to just a boil. Make a double-boiler by filling a small bowl with the chocolate and setting this on the saucepan, above the water. Be sure that the bottom of the bowl does not touch the water in the saucepan.
Stirring the chocolate often, allow the chocolate to melt above the heat. Once the chocolate has just melted, remove from heat and stir until the mixture is smooth.
Using a toothpick, skewer the refrigerated peanut butter ball and dip into the chocolate mixture. Keeping the toothpick in the top of the ball, slowly rotate the ball in the chocolate until all is covered, except for a small portion at the top. Return to parchment paper and remove the toothpick. If you like, you can lightly pat the the spot where the toothpick was to get rid of the hole.
Continue until you have coated all of the peanut butter balls with chocolate. Allow to refrigerate for at least another half hour before serving.
Bear in mind, these little candies are very rich. Delicious, but rich. Even as a child, while other family members were gobbling them up a few at a time, I could only eat about half. The recipe above is a slight adaptation to my mom’s original, using slightly less sugar. I first tried to use much less, but didn’t have much success keeping the peanut butter in ball-form for dipping. So they’re still rich, but a little more balanced. They remind me a lot of the Reese’s holiday versions of peanut butter cups. You know the ones: egg-shaped for Easter, hearts for Valentine’s Day, always with a shockingly large ratio of peanut butter to chocolate, just the way I like it. My next plan is to make a batch, freeze them, take them to our next summer barbecue, and win the hearts of everyone.