Preparation info

  • Yield:

    36 to 42

    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

I grew up with this deeply regional classic candy. Fear not, there is no gauzy colored memory attached, it was just the one candy my mom (not exactly a friend of the kitchen) would make repeatedly because it was both quick and easy. And truly tasty. The buckeye is perhaps best known to those in Ohio and the surrounding states. Judging by the reactions of a sampling of friends, it is almost completely unknown on the coasts. I present you with a less sweet version than the one Mom used to make (less sweet is perhaps relative when discussing this candy—hers were quite literally sugar bombs), but I stayed true to the original peanut butter ball dipped in chocolate. Ohioans would be proud. And, yes, leave a little bit of the peanut butter exposed, so that the final candy modestly resembles the horse chestnut from the Buckeye State.