Best 7 Buckeye Scramble Recipes

BUCKEYES I

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

BEST BUCKEYES (PEANUT BUTTER AND CHOCOLATE CANDIES)

Steps:

• Cream peanut butter and butter.
• Add sugar and vanilla and mix well.
• Form into 1 inch balls and refrigerate.
• Melt chocolate chips with parafin wax in a double boiler.
• Dip balls into chocolate with a toothpick about 3/4 of the way covered.
• Place chocolate side down on waxed paper.
• Let set at room temperature or refrigerate.

BUCKEYES

Steps:

• Line a baking sheet with parchment paper.
• In a large bowl beat the peanut butter, butter, vanilla, powdered sugar, and salt together until fully combined.
• Scoop the mixture into 2 tsp sized balls and place on the baking sheet. Freeze for 15 minutes or until cold and firm, or chill in the fridge for 30-45 minutes.
• In a microwave safe bowl melt the chocolate and vegetable shortening, stirring every 20 seconds until melted.
• Stick a toothpick in the center of the peanut butter ball. Lift it into the melted chocolate and cover the peanut butter ball, leaving a circle of peanut butter visible on the top. Let excess chocolate drip off, then place on the baking sheet and remove the toothpick. Repeat with remaining peanut butter balls. Place in fridge for 20 minutes or until chocolate has set.
• Remove from the fridge and smooth out the toothpick hole using your finger or an offset spatula.
• Serve chilled or at room temperature. Store in an airtight container in the fridge for 1 week.

BUCKEYE BROWNIES RECIPE

Steps:

• Preheat oven to 325 degrees. Grease a 9 x 13 inch baking pan.
• Melt butter, then stir in cocoa. Add in sugar and eggs to the mixing bowl and stir together.
• Add in vanilla, flour, and salt and beat together well.
• Spoon batter into the prepared pan.
• Bake 25 to 30 minutes, or until cooked through. Top with peanut butter layer and ganache.
• Place peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl.
• Add powdered sugar, milk, vanilla and salt.
• Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy.
• Melt chocolate chips and butter in the microwave for 2 minutes in 30 second intervals, stirring in between, and mix until smooth.
• Spread on top of the frosting layer and let it cool until hardened.

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.

BUCKEYES

Steps:

• Beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth.
• Melt peanut butter chips; stir into cheese mixture. Add nuts.
• Chill 2-3 hours. Shape into 1-inch balls.
• In small saucepan over low heat, melt chocolate chips with shortening. With wooden pick, dip each peanut butter ball into chocolate mixture, not coating completely.
• Place on parchment paper-lined baking sheets until firm.
• Store covered at room temperature or in refrigerator.

BUCKEYES

Steps:

• Mix peanut butter, powdered sugar, and vanilla.
• Add margarine.
• Roll into balls and let chill thoroughly.
• Melt chocolate chips and parafin. Dip balls in the chocolate mixture. Toothpicks are a smart choice. Traditionally, leave a portion of the ball uncoated.
• Place dipped balls on waxed paper-covered cookie sheets and refrigerate.