It seems we are a family divided. In the Harris household, we have always called this Christmas candy "Peanut Butter Balls." However, SOME of our family members (John Austin Cruser) have always called this Christmas candy "Buckeyes."
The recipe is the same, but the difference lies in how you apply the chocolate candy coating. So, do whatever floats your boat. Or, do what we did, make half of the recipe one way and half the other way. :-)
Peanut Butter Balls (AKA Buckeyes)
1 1/2 cups graham cracker crumbs
1, 16 oz box confectioner's sugar
1 cup chopped nuts
2 sticks butter, melted
12 oz crunchy peanut butter
1 tsp vanilla
36 oz chocolate flavored bark coating*
- Mix graham cracker crumbs, confectioner's sugar, chopped nuts, melted butter, peanut butter, and vanilla in a mixing bowl.
- Roll into small balls and chill in the refrigerator until firm.
- Melt candy coating according to package directions.
- If making Peanut Butter Balls, drop into candy coating, roll with fork until full coated, letting excess coating drip off through tines of fork before placing on wax paper to cool.
- If making Buckeyes, insert a toothpick firmly into ball. Use the toothpick to dip the ball into the candy coating, making sure that a portion of the peanut butter remains showing. Remove from candy coating and transfer to wax paper to let cool.
- Store cooled candy in a wax paper lined tin.
If you choose to make Buckeyes, make sure to firmly insert the toothpick into the peanut butter ball before dipping into the coating or the coating may pull the toothpick out of the peanut butter ball.
36 oz of chocolate flavored bark coating is approximately 1 1/2 packages of candy coating, and you will likely have excess chocolate coating remaining at the end of the recipe. If you choose to use less coating, you may not have enough to submerge each piece of candy to obtain an even coating. However, you may use the remaining chocolate coating to cover pretzels for another quick and easy treat.