Here’s Baked of Brooklyn’s recipe for an easy-to-make Ohio regional favorite–Buckeye candy–that co-owner Matt Lewis’ mom used to make. Buckeye’s–which taste very much like chocolate peanut butter cups, but in ball form, hark back to recipes from the 1920’s that mixed peanut butter with fondant. Matt’s version includes a little cream cheese and graham-cracker crumbs instead of the fondant. For more vintage-inspired, home-cook recipes from Baked, check out, “Baked Explorations: Classic American Desserts Reinvented.”
Makes 36 to 42 candies
- 1/4 cup cream cheese softened
- 1 1/2 cups peanut butter
- 1 cup graham cracker crumbs (about 14 crackers)
- 3 cups confectioners sugar
- 10 Tbsp (1 1/4 sticks) unsalted butter, melted and cooled
- 12 oz good-quality dark chocolate, coarsely chopped
- Make candy: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and peanut butter until combined. Add graham cracker crumbs and beat on medium speed for 10 seconds. Add the confectioners’ sugar and butter. Beat at low speed for 20 seconds to prevent the sugar from spilling over, then gradually increase the speed until the mixture is completely combined. Scrape down the sides and bottom of the bowl and beat again. The mxiture will feel slightly dry. Set the peanut butter filling aside while you melt the chocolate.
- Get dip ready: In the top of a double boiler set over hot water, melt chocolate, stirring frequently until it is completely smooth. Pour the chocolate into a small, deep bowl. Let it cool to tepid while yoou shape the peanut butter centers.
- Shape & Dip: Line a sheet pan with parchment paper. Form about 1 Tbsp. of the filling into a ball, using your hands to squeeze it together. Place the ball on the parchment-lined pan and continue until all of the dough is made into balls. Dip each into the chocolate, using a fork to tip/push the ball around a bit so that you coat most of the ball, leaving a small part uncoated, to resemble an Ohio buckeye (horse chestnut.)Lift coated balls back onto parchment-lined pan. Refrigerate for at least 30 minutes to set the chocolate before serving. Buckeyes will keep for up to 3 days, tightly covered, in the refrigerator.