Andrea Cassoni's Buckeyes

If you’ve never had a buckeye, imagine a Reese’s cup reincarnated as a truffle: creamy peanut butter mixed with powdered sugar and butter, rolled into balls, then dipped in melted chocolate (leaving a small circle of peanut butter exposed, like the nut it’s named after).

The genius addition here is crispy rice cereal, which adds crunch and keeps the centers from being too rich.

These are holiday staples in Ohio, but they deserve year-round love.

Kitchen Tips

• Chill the balls first: Pop them in the freezer for 15-20 minutes before dipping so they hold their shape in the warm chocolate.
• Use a toothpick: Spear each ball with a toothpick for easy dipping, leaving a small undipped spot on top (that’s the buckeye signature).
• Skip the paraffin: Modern recipes often skip paraffin wax (use candy melts or add a tablespoon of coconut oil to chocolate chips for shine).
• Store properly: Keep in an airtight container in the fridge for up to 2 weeks or freeze for a month.

Variations

• Use crunchy peanut butter: Swap smooth for crunchy to add even more texture.
• Dark chocolate: Dip in dark chocolate instead of milk chocolate for a less sweet version.