Over the last several months, I’ve seen various recipes for buckeyes popping up around the Web. And, while all of them share the same signature look to imitate that of the buckeye nut, not one of those recipes is “right” in my book. You see, my husband is from Ohio, so we will always root for the Ohio State Buckeyes and the Cleveland Browns. My mother-in-law, who was also born and raised in Ohio, has always made this special treat with Rice Krispies – so that’s the way I’ll always make them, too. Of course, mine are made with SunButter rather than peanut butter since I’m allergic to peanuts/nuts, but you can substitute peanut butter directly in this recipe. These are another great make-ahead treat that also freezes very well. Make them this weekend for the big game – your guests (or fellow guests) won’t be disappointed!
Recipe adapted from my mother-in-law.
- 3 Tbsp butter, melted
- 1 1/2 cups SunButter (I used crunchy)
- 2 cups powdered sugar
- 5 cups Rice Krispies
- 12 ounces semisweet chocolate, melted
In a large bowl, mix together the melted butter and the SunButter.
In another large bowl, mix together the Rice Krispies and powdered sugar.
Pour the cereal mixture into the SunButter mixture, and stir until combined.
Form into 1″ balls and place them on a baking sheet lined with wax paper. Place the sheet in the freezer for 10-15 minutes so that the buckeyes firm up.
Dip the buckeyes in the melted chocolate, and then return them to the refrigerator for about 20 minutes or until the chocolate is set. Makes about 30 buckeyes.