Best 20 Buckeye Recipes

CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY

Steps:

• Prepare brownie mix according to box instructions.
• In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
• Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
• In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
• Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
• Chill in the refrigerator for 30 minutes.
• Slice and serve.
• Enjoy!

BUCKEYE BALLS II

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
• Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
• Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

BUCKEYE BALLS

Steps:

• Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
• In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!

BEST-EVER BUCKEYE BROWNIES!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.
• Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.
• Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.
• Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.

GIANT BUCKEYE COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs and oil until blended. Stir in chocolate chips. Press half the dough into a 10-in. cast-iron or other ovenproof skillet. Combine peanut butter and confectioners' sugar; spread over dough in skillet. Press remaining dough between sheets of parchment into a 10-in. circle; place over filling., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Serve warm, with optional ingredients as desired.

BUCKEYE BARS

Steps:

• In a large microwave-safe bowl, combine butter and 1 cup peanut butter. Microwave, uncovered, on high for 1 minute or until butter is melted, stirring once. Beat in confectioners' sugar. Spread into a 13-in. x 9-in. pan coated with cooking spray. , In a microwave, melt candy bars and remaining peanut butter; stir until smooth. Spread over peanut butter layer. Refrigerate until cool. , Cut into 1-1/2-in. x 1-in. bars. Store in an airtight container in the refrigerator.

BUCKEYE BARS

Steps:

• Melt the first two ingredients in microwave.
• Add the sugar and mix.
• Pat into 9 x 13" pan.
• Melt chocolate and 1/2 cup peanut butter together.
• Place over bottom layer.
• Refrigerate and cut into squares.

BUCKEYE COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
• Drop dough by slightly rounded tablespoons 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, mix peanut butter, powdered sugar and vanilla until well blended. Spread about 1 teaspoon mixture on top center of each cookie.
• In small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread gently over peanut butter layer. Allow chocolate to set until firm, about 1 hour. Store covered in refrigerator.

BUCKEYE BROWNIES

Steps:

• Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.
• Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour.
• Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted. Spread over brownies. Let cool; cut into squares.

THE ULTIMATE BUCKEYE CAKE

Steps:

• Preheat oven to 350 degrees (Fahrenheit). Grease 2 - 9 inch cake pans. For Cake: Combine eggs and sugar in large bowl. Stir in flour, melted butter, cocoa, vanilla, and salt until smooth. Pour into prepared pans (cake layers will be thin). Bake for 12-14 minutes or until wooden toothpick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake and invert onto cooling rack. Cool completely. For Peanut Butter Layer: Cream butter, cream cheese, vanilla extract, and peanut butter until smooth. Slowly add powdered sugar one cup at a time until well incorporated. Mixture will be fluffy. Refrigerate for 30-45 minutes. For Semisweet and White Chocolate Ganache: Place white and semisweet chocolate in individuals bowls. Heat cream for both in separate saucepans until boiling; remove from heat and pour over chocolates. Let stand 5 minutes. Whisk each ganache until smooth and shiny. Refrigerate approximately 30 minutes or until it reaches spreading consistency. To Assemble Cake: Place one cake layer on serving platter. Spread one cup of semisweet chocolate ganache over top of cake within ¼ inch of edge. Refrigerate 20 minutes or until set. Spread half of peanut butter filling over top of ganache. Top with second cake layer and repeat process. Refrigerate for 30 minutes until top peanut butter layer is firm. Pour white chocolate ganache over top of cake; spread onto sides to form even layer. Cover entire cake with toffee bits. Refrigerate until set. To finish, whip remaining semisweet ganache until lighter in texture. Place into pastry bag and pipe 12 rosettes on top of cake for each piece. Place 1 peanut butter bite in the center of each rosette. Store in refrigerator; let stand 30 minutes before serving.

BUCKEYE PIE

Steps:

• Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 20 cookies in airtight container for another use.
• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In food processor, process half of the remaining 16 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly in bottom and up side of pie plate. Bake 9 to 11 minutes or until crust is set in center. Cool 15 minutes.
• In large bowl, beat cream cheese, 1/4 cup softened butter and the peanut butter with electric mixer on medium speed until blended. On low speed, beat in powdered sugar and 2 tablespoons whipping cream until well blended, scraping down side of bowl frequently. Spoon and spread over baked crust.
• In small microwavable bowl, microwave Topping ingredients uncovered on High 15 seconds; stir. Continue to microwave in 10-second increments until chocolate chips can be stirred smooth; cool 5 minutes. Pour and spread over center of filling, leaving 1-inch border. Refrigerate uncovered about 2 hours or until chocolate mixture is set.
• Using sharp knife, cut into wedges, cleaning knife blade after each cut. Store covered in refrigerator.

BUCKEYE COOKIES II

Steps:

• Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
• Refrigerate for 8 hours or overnight.
• Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool.

CHOCOLATE PEANUT BUTTER BUCKEYE CAKE RECIPE - (5/5)

Steps:

• For the Peanut Butter Cheesecake: Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake! Preheat oven to 325 degrees. Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk. Grease a 9-inch round springform pan VERY WELL. There is no crust on this cheesecake, so it is imperative that you really grease the pan so that the cheesecake will release from it easily. Pour batter into the greased pan. Bake for 10 minutes at 325 degrees. Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly. Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight. For the chocolate cake: Prepare the cake mix according to the package or use a recipe for homemade cake. Bake in 2 9-inch round, well greased cake pans. Cool completely. For the peanut butter frosting: Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream. For the chocolate peanut butter glaze: In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency. To assemble: Place one layer of chocolate cake on your cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges. Very carefully remove the sides of your springform pan and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well this should be fairly simple and the pan bottom will easily lift off. Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges. Top this with the second layer of chocolate cake. Place the whole cake in the refrigerator for 15 minutes to harden up a bit. Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can. Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas. Store in the refrigerator.

LAZY BUCKEYE BROWNIES

Steps:

• 1. Prepare the brownies according to package directions in a greased 13 x 9 pan. Let cool completely.
• 2. Combine the peanut butter, powdered sugar, and 1/2 cup of butter. Spread on top of the brownie mix and chill in the fridge for 1 hour.
• 3. Melt the chocolate chips and the 6 tbsp of butter in the microwave or on the stovetop. Spread over the peanut butter mixture and allow to cool before cutting into bars (I actually popped my brownies back into the fridge for an hour to get them to set up nice). Enjoy!

BUCKEYE DIP

Steps:

• Combine first 4 ingredients until smooth.
• Spread in the bottom of a greased pan.
• Pour nutella over the peanut butter mixture. (we originally thought chocolate ganash, but nutella was easier).
• Chill for about 2 hours.
• Serve with Graham Crackers, Animal Crackers, Etc.

BUCKEYE BALLS I

Steps:

• Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator.
• Roll into 1 inch round balls and return to refrigerator.
• In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.
• With a toothpick inserted in the balls, dip them into the chocolate so they look like buckeyes. Place on waxed paper and allow to set in refrigerator.

CHOCOLATE PEANUT BUTTER BUCKEYE CAKE

Steps:

• Bake the cheesecake one day in advance. Preheat oven to 325 Beat together cream cheese, peanut butter, sugar, and flour until light. Beat in eggs one at a time. Stir in the milk. Grease springform pan very well. Pour batter into pan and bake for 10 min at 325. Reduce to 260 and bake for 50 minutes or until center is slightly jiggly. Cool for 2 hours then transfer to frig overnight. Prepare cake mix according to box. Bake 2 9" pans. Cool completely. Frosting: Cream together butter and peanut butter until fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in remaining cream. Add extra milk or cream to thin if necessary. Glaze: Melt chocolate, peanut butter and corn syrup. When melted whisk in cream until it is smooth. Assemble: Place on layer of chocolate cake on cake stand and top with 1/4 of the glaze. Spread to edges. Very carefully remove sides of springform and place entire cheesecake upside down on chocolate layer. Use knife between cheesecake and bottom of pan to remove. Pour another 1/4 of chocolate glaze over cheesecake to edge. Top with 2nd layer of cake. Place in frig for 15 min. Cover top and sides with frosting. Soften glaze 5-10 sec and pour over top of cake; let drip down sides.

BUCKEYE PIE

Steps:

• Preheat oven to 350°. In a small bowl, combine crumbs, sugar and butter. Firmly press mixture onto bottom and up the sides of 9-in. pie plate. Bake until set, about 10-12 minutes; cool completely. , In a large bowl, beat cream cheese until very smooth. Beat in peanut butter, sugar and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Do not over-beat. Gently fold whipped cream into peanut butter mixture until fully incorporated. Pour into crust and spread evenly. , Place chocolate chips and half-and-half in a medium microwave-safe bowl. Microwave on high for 30 seconds; stir. Repeat until chocolate has melted and very smooth; do not over heat or chocolate may burn. Cool slightly. , Spread ganache over the peanut butter filling, leaving a 1-inch border of peanut butter filling uncovered around edge of pie. Sprinkle with chopped peanuts. Chill for several hours before serving.

BUCKEYE CHEX MIX

Steps:

• Line cookie sheet with waxed paper. In large microwavable bowl, mix cereal and hazelnuts.
• In 2-cup microwavable measuring cup, microwave peanut butter, brown sugar and butter uncovered on High 1 minute; stir. Microwave 30 seconds to 1 minute longer or until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 3 minutes, stirring and scraping bowl every minute. Spread on cookie sheet; refrigerate 5 minutes to cool. Stir in peanut butter candies. Store in airtight container.

BUCKEYE STATE CHILI

Steps:

• In 5-quart Dutch oven, cook beef, onion, bell pepper and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in salsa, tomato sauce, broth, peanut butter, chocolate chips, chipotle chile, chili powder and cumin.
• Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in beans and corn; simmer uncovered 10 to 15 minutes, stirring occasionally, until desired consistency.