Reviewed: Nov. 20, 2009

I haven't made this recipe yet but it's close to the one I use. Another way to do the chocolate is to use Almond Bark chocolate. It's made specifically to melt for candies and such so you don't have to add the parafin or shortening to the chocolate chips. I'm from Ohio and these are a must have!

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JCLUCKEY

Cooking Level: Expert

Living In: Montpelier, Ohio, USA

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Reviewed: Nov. 20, 2009

good!

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erin_L

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Reviewed: Nov. 14, 2009

In order for the chocolate to "stick" you must ADD 2T melted crisco and make sure the peanut butter balls are very cold. I used Milk Chocolate Chips or the Milk Chocolate candy disks from the candy store. Add the 2T of melted Crisco to the chocolate before melting.

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LAURENELYSE

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

These were delicious! I brought some to work and all the girls I work with wanted the recipe.

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partypal

Cooking Level: Intermediate

Home Town: Hinsdale, New Hampshire, USA

Living In: San Angelo, Texas, USA

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Reviewed: Nov. 11, 2009

These were really good, very sweet definitely need a glass of milk or something every time you eat one!

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Lyss8928

Cooking Level: Intermediate

Home Town: North Huntingdon, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Nov. 1, 2009

MMM...being from Ohio originally, I grew up with these things! If not from Ohio, I think they are most commonly referred to as 'peanut butter balls'. Whatever, they will always be buckeyes to me! :) These are super sweet and divine- I use dark chocolate disks because I love dark chocolate, and I don't have a double broiler, I just melt the chocolate in a small pan or microwave it. When the chocolate gets too cool, I re-heat it. Also, make sure the peanut butter balls are FULLY refrigerated/cold. I had a few times in which the peanut butter balls would just slide off the toothpick if not. These are one of those treats that I just can't stop eating or thinking about once they are made. Enjoy!!

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JenM1023

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 30, 2009

My boyfriend and family are from the buckeye state. I decided to make these for him on Valentine's Day and he said that they rivaled his Grandma's buckeyes - a real compliment since I know what a great cook they said she was. I'm making them as favors for his sister's wedding rehearsal dinner next week! I used the recipe just as is - all the tips about freezing the balls for better coating are correct. Would love some info on how to keep the balls from melting at room temperature...Thanks all!

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CReilly

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Reviewed: Oct. 28, 2009

Super easy. I always have these ingredients in the kitchen. My gluten free daughter loved them and both my kids enjoyed making them. Thank you for this easy recipe that is good for a gluten free kiddo!

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QPSDOLL

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Reviewed: Oct. 28, 2009

you can never go wrong with these. YUM!

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Bethany

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Oct. 16, 2009

Very good...I made these exactly as the recipe states and they were good. Everybody liked them. I thought that the peanut butter mixture was a tad too sweet. Next time I'll use 5 cups of confectioners sugar and 2 cups of peanut butter and tweak it further if need be. I used other reviewers tips, such as melting the chocolate chips in the microwave, and sticking them back in the freezer when the chocolate is not bonding well any more. I got 57 buckeyes out of this recipe. I think they are much better cold than at room temperature, so I stored mine in the fridge. Excellent recipe as written, but I think I will try to tweak it a little to my taste.

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Ginny in Mass

Home Town: North Adams, Massachusetts, USA

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Reviewed: Oct. 15, 2009

Another way to get the chocolate to stick to the peanut butter balls is to add a half of a square of parafin wax to the melting chocolate. Works perfect everytime!

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Aimie_C

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Reviewed: Oct. 7, 2009

This is a favorite childhood dessert. I used only 4 cups powdered sugar and had no problem rolling into balls. I used real butter and I think if you use margarine, it becomes hard for the balls to maintain shape. Following reviewers suggestions, I freezed the balls and made sure the chocolate was hot before dipping. Also, I added 2 T shortening to chocolate and it coated nicely. I will do this from now on because I disliked other recipes that used paraffin wax

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Belle

Cooking Level: Professional

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Reviewed: Oct. 6, 2009

these were very good, and quite easy to make, however they are EXTREMELY sweet. i think next time i will cut back on the amount of sugar or something. i could only eat a few and i am a sugar freak. be sure to make the balls really small so they arn't too overwhelming.

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~KC~formally YoungCook

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

I've had this recipe in my family for a long time, except mine calls for 2 cups of rice crispy cereal - it makes for a fun crunchy version. EVERY time I make it, people gobble them up so fast - and, I eat too many - so many that I can't stand peanut butter for awhile afterward. :)

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erintagle

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Alice, Texas, USA

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Reviewed: Oct. 4, 2009

This recipe calls for way too much sugar which makes the texture too dry and crumbly instead of smooth and creamy. The peanut butter taste was almost not there. I kept re-checking the recipe thinking I made a mistake with the amount of sugar it called for. I'm not sure how to get the smooth and creamy texture like the buckeyes I've had before, but I'm thinking maybe use some shortening and reduce the amount of sugar. Anyways, I'll be trying out another buckeye recipe. I made some into "snowballs" using white chocolate chips instead of semi-sweet choc. chips and they turned out very tasty. Make sure to add shortening to the white choc chips when melting them.

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jenny

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Reviewed: Oct. 3, 2009

I made these with help of other review tips and my whole family loves them. you definitely cannot just eat one. Be sure to have milk on hand to wash it down while eating, it helps with the sweetness.

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Kandala

Cooking Level: Beginning

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Reviewed: Sep. 23, 2009

I usually double or triple this, and they are so rich that I like to not just refrigerate them, but keep them in the freezer when they're finished. When you have a sweet tooth you can just pull one out to nibble on!

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vdhme

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

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Reviewed: Sep. 18, 2009

I made them for my boyfriend who is a huge fan of chocolate and peanut butter, and he loved them! I had a hard time rolling the balls to be a consistent size, so some of them were too big and difficult to eat I think. It was also a little tedious to dip them, especially if you make the balls bite size because you end up with ALOT of them. I added shortening to the chocolate and used a small crock pot to melt it and kept it on warm. I didn't have a problem with the chocolate burning or sticking and clean up was very easy. Next time I will probably recruit someone to help me roll and dip, but other than that these are a fun treat. I agree with the other reviews-keep the balls in the freezer until right before you dip them or the chocolate will not coat properly.

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Nina

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2009

All I can say is "WoW" these were excellent and very easy to make! Kids & adults both really liked! Also a good gluten free recipe

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nikkilynn82

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Reviewed: Sep. 11, 2009

Loved it! The flavor was great - everyone says they taste like reese's pieces. The only issue I had was the thickness of the chocolate - definitely made it harder to dip. Other recipes typically have shortening, so I will add that next time. Definitely a must to chill the balls before dipping!

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