Comments on: Buckeyes

By: Sally

Sally — Sun, 05 Feb 2012 00:31:06 +0000

I am an alumni of Ohio State University-thus a true Buckeye. When visiting family in St.Paul at Thanksgiving, I know I can ‘t get off the plane without a container of candy Buckeyes! Yum!

By: Brianna

Brianna — Sat, 17 Dec 2011 17:06:56 +0000

My best friend jokingly told me she wanted a whole batch of buckeyes for Christmas – they’re a candy from her childhood, but I’d never heard of them. I was so happy to find your beautiful website and I tried this recipe out this weekend. These are fabulous!! Everyone who has tried them loves them, and I’m sure she’ll be thrilled to get a box full of these!! Thank you for the recipe!

By: Amy Bailey

Amy Bailey — Wed, 14 Dec 2011 20:53:44 +0000

Yum! I love these. I put crushed Rice Krispies in mine to give them a little bit of crunch.

By: Michelle

Michelle — Tue, 13 Dec 2011 04:14:35 +0000

Hi Andrea, I do have a recipe for nut rolls (from my mom’s best friend): http://www.browneyedbaker.com/2011/01/10/nut-roll-recipe/. I hope you enjoy!

By: Andrea Parello

Andrea Parello — Sun, 11 Dec 2011 17:51:11 +0000

My daughter-in-law introduced me to your website. I absolutely love it!!

I made your turkey, muchroom & wild rice soup with the left over turkey from Thanksgiving. It was delicious!!

I would like to make nut rolls. apricot rolls for Christmas do you have a recipe for any of these? My mom always used to make them but her recipes are very hard to understand and since she’s no longer around, I can’t ask.

Thanks – Andrea

By: Karen Motsinger

Karen Motsinger — Mon, 05 Dec 2011 22:45:37 +0000

I’ve always added about a cup and a half of Rice Krispies to my Buckeye recipe – they have a little crunch in them and the RK’s don’t add weight to the mix. You might need to adjust (add) a little bit more peanut butter for the dry RK’s to keep your dough together. And yes, pat a finger dipped in a little powdered sugar over the toothpick hole, you’ll never know it was even there.

By: Peanut Butter-Pretzel Truffles | Chubby Hubby Truffles | Brown Eyed Baker

Wed, 30 Nov 2011 20:19:47 +0000

[...] are made very much like the traditional buckeyes – a mixture of peanut butter, butter and powdered sugar rolled into balls and then dipped in [...]

By: Marisha

Marisha — Fri, 23 Sep 2011 03:43:17 +0000

I stumbled across your website today while looking for a decent sandwich bread and I haven’t been able to leave! So far I’ve added a bunch of things to my “To Bake” List I too had a love for peanut butter until a couple of years ago when I realized every time I ate anything with peanuts I had a difficult time breathing It made me so sad when I first found out and I’ll admit even now I still crave the occasional PB M&M. I haven’t really heard of many other people developing adult onset allergies like I did. Any who, the reason I’m sharing is that I found a decent PB replacement- SoyNut Butter (made in peanut free facilities). I know it doesn’t exactly sound tasty but it brings me right back. . . I also find that it reacts in baking etc the same as PB; I’ve been known to switch it for PB in many recipes and no one noticed!! Maybe I’ve just been PB deprived for too long but I really enjoy it and wanted to share in case you haven’t discovered it yet!

By: Firstfall

Firstfall — Wed, 31 Aug 2011 21:14:52 +0000

Just use your finger to smooth over the toothpick hole. It’s a tip in a lot of Buckeye recipes I’ve seen. (So is the ‘freeze the balls with the toothpicks in them, then dip’ tip) From Ohio, & these are VERY popular there!

By: Homemade Peanut Butter Cups | Brown Eyed Baker

Homemade Peanut Butter Cups | Brown Eyed Baker — Tue, 02 Aug 2011 20:14:28 +0000

[...] a couple of years ago. So it’s only natural that I immediately cozy up to recipes like buckeyes and peanut butter cup [...]

By: Peanut Butter Brownies | Brown Eyed Baker

Peanut Butter Brownies | Brown Eyed Baker — Tue, 24 May 2011 04:52:37 +0000

[...] perfect. The peanut butter swirl… oh, the peanut butter swirl. It tastes like the inside of a buckeye. Only better. Sort of like the inside of a peanut butter cup or the base for peanut butter cup [...]

By: Mini Cheesecake Cookies | Christmas Cookies | Brown Eyed Baker

Mini Cheesecake Cookies | Christmas Cookies | Brown Eyed Baker — Wed, 22 Dec 2010 12:58:52 +0000

[...] years ago: Peppermint Bark and Buckeyes Mini Cheesecake [...]

By: debbie

debbie — Tue, 21 Dec 2010 14:35:33 +0000

Made these this morning – if you add an extra 1/2 cup of peanut butter your mixture will not be crumbly. I mixed it up in my KitchenAid and it worked beautifully. Thank you for the recipe – I am going to have some very happy friends and neighbors this Christmas!

By: Easy Fudge Recipe | Christmas Recipes | Brown Eyed Baker

Easy Fudge Recipe | Christmas Recipes | Brown Eyed Baker — Mon, 13 Dec 2010 00:40:40 +0000

[...] more chocolate candy recipes? Try some of these: Cheesecake Truffles Peppermint Bark Buckeyes Classic [...]

By: Michelle

Michelle — Fri, 10 Dec 2010 19:34:34 +0000

I think that would be okay to use. Enjoy these!

By: Tania

Tania — Fri, 10 Dec 2010 14:56:47 +0000

Hi again Michelle! Just a quick question: I’m going to be making these and happen to have some of the butter flavored Crisco shortening on hand (I think it’s the best for pie dough as opposed to butter). Do you think the flavor would be terrible if I used that instead of plain shortening?

By: 30 Favorite Christmas Cookies & Recipes | Brown Eyed Baker

30 Favorite Christmas Cookies & Recipes | Brown Eyed Baker — Thu, 02 Dec 2010 05:33:32 +0000

[...] Buckeyes 2. Cheesecake Truffles 3. Dark Chocolate Truffles 4. Homemade Marshmallows 5. Peppermint [...]

By: Ode to Chocolate and Peanut Butter | Brown Eyed Baker

Ode to Chocolate and Peanut Butter | Brown Eyed Baker — Fri, 01 Oct 2010 02:27:58 +0000

[...] Buckeyes [...]

By: Michelle

Michelle — Tue, 28 Sep 2010 23:04:04 +0000

Hi Joann, I’m not actually starting my holiday baking yet; I like to start early, but not this early! These do freeze well, but I would say for up to 1 month.

By: Michelle

Michelle — Tue, 28 Sep 2010 23:02:59 +0000

Thank you for the additional tips Angie!

By: Joann

Joann — Mon, 27 Sep 2010 10:53:01 +0000

Since you’re starting your holiday baking now does that mean you can freeze the buckeyes now and they’ll be good by December? I never seem to have enough time to make all the things I’d like to make during the holidays so I would Imagine this is the way to go – start early and freeze it. . . I may need to purchase a freezer!

Thank you for any help on the freezing of all baked items plus the candies.

By: Angie

Angie — Sun, 26 Sep 2010 02:24:54 +0000

Another way you can do the chocolate which my grandmother used to do when making hers was use a whole bag of semi-sweet chocolate morsels (Toll House) and then 3/4 bar of Parrafin of wax. The chocolate does not get too thick and it adds a nice bite to your chocolate. She also used to use 2 cups of JIF Peanut Butter. I think it makes a big difference. Even though these are time consuming to make they are DELICIOUS!

By: Michelle

Michelle — Wed, 22 Sep 2010 23:33:32 +0000

Penny, thank you for the tip on Sunbutter!

By: Penny Wolf

Penny Wolf — Wed, 22 Sep 2010 01:08:49 +0000

A dear friend CAN NOT have peanut butter. I found that Sunbutter comes very close in taste to peanut butter but behaves equally well for baking cookies.
Giant Eagle does carry it.

By: caseyew

caseyew — Thu, 03 Dec 2009 23:57:44 +0000

I grew up making buckeyes with my mom at Christmas time. They tend to get very soft and hard to work with, since they’re so full fo fat! We always rolled the balls, stuck in toothpicks, then froze them so that the toothpicks stayed and the pb balls didn’t fall into the chocolate.