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  • Writer's pictureGrace Saadi

50 Tastes: Buckeye Candies, Ohio

It's impossible to hear the word "buckeye" and not think of Ohio. In fact, I'd argue that this is one of the only desserts that's practically exclusive to the state it represents. And yet, two non-Ohioans lay claim to its origin.


I'm trying to avoid biases when it comes to these posts, but this one is a childhood favorite of mine. Having gone to Ohio during the summer time to visit family, Buckeye candies could be seen all over the place. From grocery stores, touristy farms, and especially candy companies, these little delights would be sold everywhere! Though I'm rather surprised to admit, I don't think I've ever seen a real buckeye seed. But I'd argue that's probably for the better, now that I've discovered their poisonous nature. Don't want any little kids going around thinking there's free candy at the bottom of a tree, now don't we? These candies and their seed counterpart can be uncanny, especially when there homemade (which are vastly superior to the store-bought ones). And if you're a fan of Reese's cups, I think you'll agree.


Buckeye Ball Candies


2 cups (475 g) creamy peanut butter

1/2 cup (113 g) softened unsalted butter

2 TBSP firmly packed brown sugar (optional)*

1/4 tsp salt

1 1/4 tsp vanilla extract

3 1/4 (405 g) cups powdered sugar

2 cups (340 g) dark melting chocolate, or semi-sweet chocolate chips

*I found the brown sugar gave it a slightly gritty texture in the end, omit this if you want it to be smoother.


  1. Combine peanut butter and butter in the bowl of a stand mixer and beat until well combined. Add brown sugar, vanilla extract, and salt and stir well.

  2. Gradually add powdered sugar until completely combined. Scoop into tablespoon-sized balls and roll with the palms of your hand until smooth and round.

  3. Place on wax-paper p]or silicone mat-lined cookie sheet and freeze for 15-20 minutes.

  4. Towards the end of the peanut butter balls chilling, add your melting chocolate or semi-sweet chocolate chips to a microwave-safe bowl. Heat in the microwave in 10-second intervals, stirring well in between until the chocolate is smooth and completely melted.

  5. Remove peanut butter balls from the freezer, spear the top of each peanut butter ball with a toothpick or skewer, and dip each buckeye ball into the melted chocolate. Leave a small circle of peanut butter exposed at the top around the toothpick.

  6. Return to the cookie sheet and remove the toothpick. Use your fingers to smooth over the toothpick mark to have a flat surface.

  7. Allow chocolate to harden before eating and enjoy!



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