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Forever a Buckeye

Because I am staying with a host family in Spain, I want to bring a little bit of my Ohio State spirit across the pond. And according to many sources, there is a serious lack of peanut butter in Europe. Not quite sure how I’m going to manage that but I’m sure I’ll figure out something else to enjoy; Sangria perhaps! To help aid my host mom and dad in the quest to understanding just what it means to be a Buckeye and a peanut butter-lover, I made Buckeyes. Here’s the recipe I used from allrecipes.com. It’s not my original so I must thank Allison O’Brien. PS- I made my own peanut butter, it took 5 minutes and 1 ingredient, so easy!

Ingredients

  • 1 1/2 creamy peanut butter
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar, sifted
  • 6 oz semi-sweet morsels
  • 2 Tbsp shortening

Instructions

  1. Line a cookie sheet with wax or parchment paper and set aside
  2. Mix peanut butter, butter, vanilla and powdered sugar in a bowl with your hands until totally blended
  3. Roll mixture into small balls between 1 and 2 inches in diameter
  4. Place peanut butter balls onto cookie sheet and place in freezer or refrigerator to set for at least 30 minutes
  5. Melt shortening and semi-sweet morsels in a double boiler. Stir until smooth then remove the mixture from heat
  6. Remove peanut butter balls from the freezer. Insert a wooden toothpick and dip into chocolate. Do not dunk the entire ball! It is supposed to show a small circle of peanut butter at the top. This is what makes it a Buckeye! Return to wax paper and repeat with remaining peanut butter balls. Place in the freezer for another 30 minutes (at least)

I remember trying my first Buckeye as a freshman and not knowing why I had never had one before. It’s the ultimate combo of salty and sweet. I always double dip mine so they have a solid chocolate to peanut butter ratio. I hope my host family likes them and that they travel okay.

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