I’ve written about our homemade buckeyes before. How can I not? Of all the chocolate sweets that I love, Buckeyes are the one that I love the most.
This chocolately love is due to several reasons.
1. Our family has a tradition of making these buckeyes. We’d gather around the table together, rolling buckeye balls, talking, laughing and sneaking dough as we did so. Growing up, my family would easily make 600 or 700 every Christmas. I currently make a more moderate number of around 400.
2. The Barz family is known for their perfect buckeyes. Yes, they taste as good as they look. We’re a little particular about it, if truth be told. We have a reputation to uphold!
3. Buckeyes taste incredible. They are the absolute perfect proportions of smooth peanut butter and dark chocolate. Even Reese can’t compare to a delicious buckeye.
It’s actually a pretty simple recipe to make. It is a little time consuming – due to the individual dipping of each ball – but it is worth it. Are you ready? I’m going to tell you all our secrets for how to make homemade buckeyes.
Here is the Barz family recipe for our delicious homemade buckeyes.
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1 cup butter, melted
1 jar (15 ounces) smooth peanut butter
4.5 – 5 cups powdered sugar
1 1/2 cups semi-sweet Ghiradelli chocolate chips
1/3 bar paraffin
First, stir together the melted butter and peanut butter. Next, stir in the powdered sugar. Once you have added 4 cups, add the last bit of powdered sugar slowly. You don’t want your dough to be too sticky or too dry. It will probably take between 4.5 and 5 cups. Use your hands to get the powdered sugar completely mixed in!
Roll the dough into balls. They should be quarter size or smaller. Chill for one hour.
While the buckeyes are in the refrigerator, melt 1 1/2 cups Ghiradelli semi-sweet chocolate chips with 1/3 bar paraffin in a double broiler. Yes, the paraffin is important so don’t skip it. That’s our secret for getting our buckeyes so smooth and shiny. You can’t taste the wax but you will see the difference. It’s also important to use a double boiler so that water does not touch your chocolate.
When the chocolate is melted and the buckeyes hardened, it’s time to dip the buckeyes. Put a wooden toothpick in the middle of a buckeye. Gentle lower into the chocolate and rotate so the buckeye is covered with a small hole remaining around the toothpick.
Lift the buckeye carefully out of the chocolate. Allow the excess chocolate to drip into the pan. Then, place the buckeye on a plate covered with wax paper. Remove the toothpick and repeat. Again and again.
One batch makes around 80 buckeyes. Store your buckeyes in the refrigerator or freezer.
Buckeyes can be made with margarine or butter. I used to make them with margarine (name brand Imperial is the best) but now use butter.
Don’t skimp on your chocolate! I now only use Ghiradelli semi-sweet chocolate chips (rather than Nestle’s) for my buckeyes because they melt the smoothest.
Paraffin is found in the canning aisle. A box of Gulf Wax (brand name) sells for around $2.50 a box. Each box has 4 bars and since only a 1/3 of the bar is used for each batch, one box will last you for several years. If you can’t find it in your grocery store, you can order a box of Gulf Wax from Amazon here.
If you don’t have a double boiler, use a metal bowl place inside a pan on your stove. Put an inch or two of water in the pan, and place the metal bowl inside. The snugger the fit, the better. When the water boils, your chocolate will melt effortlessly inside the metal bowl. I did these for 7 years until I finally bought a double boiler insert last year. My double boiler insert is similar to this one and just sits over a regular pan. I love it!
Oh, and if you like buckeyes? Be sure to check out this recipe for buckeye cake. It’s also amazing!