Peanut Butter Buckeyes

Buckeyes earn their name from the Ohio buckeye tree nut, a glossy brown sphere with a pale tan eye, and the candy mimics that look exactly. The trick is dipping the peanut butter center on a toothpick and leaving a circle of golden filling visible at the top.

Crunchy peanut butter is the right call here. It gives the centers a bit of texture against the smooth chocolate shell. Use a name-brand peanut butter, not natural style, since the oil separation in natural varieties makes the dough greasy and difficult to roll.

The paraffin wax in the chocolate dip is what gives buckeyes their classic shiny snap and keeps them from melting at room temperature. Use food-grade paraffin and the small amount called for here is safe and traditional. If you’d rather skip it, see the variation below.

Chill the rolled balls thoroughly before dipping. Soft centers will sag in the warm chocolate and the peanut butter will streak the dip.

Kitchen Tips

• Use a small cookie scoop for uniform balls. Even sizing means even chocolate coating.
• Insert a toothpick into the top of each ball before chilling. It’s your dipping handle.
• Keep the chocolate over warm not boiling water. Overheated chocolate seizes and turns grainy.
• Smooth the toothpick hole closed with a fingertip after the chocolate sets if you want a tidier finish.

Variations

• Skip the paraffin and use 1 tablespoon shortening or coconut oil per 12 ounces of chocolate for the snap.
• Roll finished buckeyes in chopped peanuts before the chocolate sets.
• Use white chocolate instead of semi-sweet for a sweeter, prettier candy.