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PB balls (buckeyes?) - How to make chocolate coating glossy and graham crumbs or not?

itryalot Dec 23, 2012 08:45 AM

I was gifted some on Thursday and when I brought them home, the gifter (whom I called for the recipe) was already Florida bound.
I have been googling a few recipes.
When we tasted them, they were fluffy and light and texture felt like they had been whipped quite a bit. Some recipes had graham crumbs, but won't that make it grainy?

How can I make the chocolate coating not so dull; I really want to avoid corn syrup? By the time I came home, DH and friends who were over for an after work drink, polished them all off!

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  1. hotoynoodle RE: itryalot Dec 23, 2012 11:16 AM


    have never had them with graham crackers.


    if your chocolate has bloomed, i.e. has a whitish coating, it will dry dull. use very fresh chocolate and that won't happen. you can also add a teensy bit of oil instead of corn syrup or temper the chocolate which is easy too.

    1 Reply
    1. re: hotoynoodle
      magiesmom RE: hotoynoodle Dec 23, 2012 12:51 PM

      The smitten kitchen ones are wonderful.

    2. sunshine842 RE: itryalot Dec 23, 2012 12:52 PM

      1 pound butter
      2 pounds peanut butter
      3 pounds confectioners' sugar

      (I halve this more often than not -- I've never needed 6 pounds of candy unless I was splitting it with someone else...)

      Mix with an electric mixer (you can knead it all together by hand, but ugh)

      Melt together 12 oz chocolate chips, and a large (baking size) Hershey bar. Some folks add a half a stick of paraffin; I haven't done that since I learned how to temper chocolate.

      Form peanut butter mixutre into balls about 1" in diameter. Dip into melted chocolates (leave an "eye" of peanut butter showing through) and let rest in a cool place until set.
      No graham crackers -- keep it simple.

      1 Reply
      1. re: sunshine842
        PamelaD RE: sunshine842 Dec 23, 2012 01:38 PM

        Yes! This is the classic recipe that my family has used for ~40 years!

      2. p
        petitgateau RE: itryalot Dec 23, 2012 01:02 PM

        I make them with Rice Krispies mixed in. It lightens up the sweetness.

        1 Reply
        1. re: petitgateau
          lynnlato RE: petitgateau Dec 24, 2012 08:47 AM

          We mix in crushed pretzel sticks.

        2. s
          sandylc RE: itryalot Dec 23, 2012 01:37 PM

          Yum. Made some yesterday. I put just a bit of butter into the BITTERSWEET chocolate while melting and they look good. Used crunchy PB - needed more of it, but it's really good.

          1. jenscats5 RE: itryalot Dec 23, 2012 04:10 PM

            I like to use Almond Bark for a coating for cake balls or Buckeyes......I get mine at Walmart & melt slowly in a 1.5 qt. crockpot set on warm...

            6 Replies
            1. re: jenscats5
              sunshine842 RE: jenscats5 Dec 24, 2012 12:15 AM

              I've found that it sets up great, but that the flavor is seriously lacking.

              1. re: jenscats5
                sandylc RE: jenscats5 Dec 24, 2012 09:12 AM

                I used 60% bittersweet chocoloate and discovered the problem with Reese's cups.

                1. re: sandylc
                  sunshine842 RE: sandylc Dec 25, 2012 04:40 AM

                  heh -- I made a truckload of peanut butter blossoms (the peanut-butter cookies with the Hershey's kisses) this year and ran out of Kisses (they're not available here, so I have to wait til someone brings me a few bags from the states)

                  The demand was still running high, so I made them with a square of good milk chocolate. Wowza. They don't look right, but the good chocolate makes them really amazing (and the milk chocolate melts more, so they ooze down over the top of the cookie. Yum.)

                  1. re: sunshine842
                    magiesmom RE: sunshine842 Dec 25, 2012 04:44 AM

                    For a real treat stick some good dark chocolate in there. heaven.

                    1. re: magiesmom
                      sunshine842 RE: magiesmom Dec 25, 2012 04:55 AM

                      Not if you're baking for a crew that don't like dark chocolate...

                      And the original kisses are milk, so YMMV

                      1. re: sunshine842
                        magiesmom RE: sunshine842 Dec 25, 2012 05:14 AM

                        I know, just giving my personal pref.
                        I don't "get" milk chocolate, but i am aware others do.

              2. PotatoHouse RE: itryalot Dec 24, 2012 04:05 AM

                My wife makes Peanut Butter Balls (don't know if they are the same as Buckeyes per se) every year at this time and her recipe calls for graham crackers. GCs make them dense without making them grainy. IIRC, her recipe also uses cream cheese.

                1 Reply
                1. re: PotatoHouse
                  sunshine842 RE: PotatoHouse Dec 24, 2012 04:53 AM

                  they're called Buckeyes because when you leave a circle of peanut butter showing through the chocolate, it looks a lot like a "buckeye", the Midwestern term for the nut of a horse chestnut tree (http://www.ohio-nature.com/buckeye-tr... -- scroll down to the middle of the page


                  My French ESL students couldn't figure out the word "buckeye" until I explained the connection -- then came cries of "oh, it DOES look like that!"

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