This recipe has been in the family since I was a little girl and while there are other Buckeye recipes out there…none are as delicious or addictive as this one. How do I know? I brought Gramma’s Buckeye Truffles to a few different cookie swaps where there were similar Buckeye recipes to enjoy and compare. This recipe was the favored one, by far. So…get ready to get your hands messy. It’s totally worth it and I betcha can’t eat just one.
Thanks, Mom 🙂
- 2 Cups confectioner’s sugar
- 1 Jar (18 oz) chunky or super-chunk peanut butter
- 3 Cups Rice Krispies cereal
- 1 1/2 Packages Nestle chocolate chips (I use dark chocolate)
- Mix all the ingredients together and, if needed, add a bit more peanut butter to use all the Rice Krispies.
- Moisten your hands and get right in there…roll the mixture into bite-size balls.
- Meanwhile, melt the chocolate chips in a glass mixing bowl over a smaller saucepan of simmering water, stirring occasionally until melted. Turn off the heat.
- Gently dip and roll the Buckeyes in the melted chocolate using two forks.
⇒ I always save the little wire egg holder that comes in the Easter egg decorating kit. Just tighten the circle end to fit the size of your Buckeyes and roll them in the chocolate. When done, tuck it in the drawer for next time.
- Place each Buckeye on a cookie sheet lined with parchment paper. When done, place the cookie sheet(s) in the refrigerator.
- When the chocolate has hardened, place the Buckeye Truffles in an airtight container and store in the refrigerator.
⇒ Try rolling the truffles in a really good white chocolate and drizzling dark chocolate zig-zag across the top.
⇒ For more variety, roll a few in the melted chocolate and then dip them immediately in finely chopped peanuts or coconut shavings.
As always, I welcome your feedback and comments. Do you have a favorite way of decorating your Buckeye Truffles? Use your imagination and I’d love to hear about it. Leave your comments below…and thank you.