You all know that I am a huge fan of chocolate and peanut butter, so this recipe should come as no surprise. These have become a staple at my house during the holidays. My dad was never a fan of peanut butter, so we didn’t really have many peanut butter treats growing up. Peanut Blossoms were pretty much the extent. But then I grew up, and now I control what was in the house, and peanut butter it is!
Years ago before I had my son, I did a cookie exchange with some women I worked with. We did it for a few years, each year was a little different. Some times we actually baked together, some years we just met for dinner and handed out our cookies. Every year we walked away with a great selection, and had a great time. My friend Beth, was always in charge of the Buckeye’s. One year, after I had moved away, she knew I liked them so much, she even sent me some! But this year, I am making my own, using her recipe.
She is from Ohio, and a big Ohio State fan. I am not. So I chose to completely cover mine in chocolate, and change the name. Being from Wisconsin, making “Buckeyes” just seems wrong. I am not sure of the origin of the recipe, it is just what she has been making for years, and has been passed on to me. A few of these are going to my son’s teachers as part of their gifts this year. I am sure they will be appreciated.
- 1½ cups peanut butter
- ½ cup butter, softened
- 1 Tbls vanilla
- 1 pound powdered sugar
- 1 pound chocolate almond bark, melted
- Combine the peanut butter, butter, vanilla and powdered sugar in a large bowl. Mix until everything is well combined. Roll into 1 inch sized balls. Refrigerate for 30 minutes to harden before you start rolling. Roll the balls in melted chocolate. Allow the chocolate to harden before serving.
- I like to store mine in an air tight container, in the fridge. They also freeze very well.