Buckeyes are an Ohio tradition — peanut butter balls dipped in chocolate, left with a circle of peanut butter showing on top to resemble the nut of the Ohio buckeye tree. They became a staple of Midwestern holiday candy trays by the 1960s and ’70s. Mary April’s version uses paraffin wax melted into the chocolate — the classic candy-maker’s trick for a glossy, firm coating that sets cleanly. Each ball gets dipped three times. Rich, sweet, and unmistakably Ohio.
Ingredients
5½ c powdered sugar
2 c peanut butter
½ lb (2 sticks) butter, melted
1½ tsp vanilla
12 oz semi-sweet chocolate chips
¼ lb paraffin wax (food-grade)
Instructions
Mix together the powdered sugar, peanut butter, melted butter, and vanilla until smooth and well combined.
Roll the mixture into balls about 1-inch in diameter. Place on a waxed paper-lined baking sheet.
Refrigerate for at least 30 minutes until firm.
In a double boiler over simmering water, melt the chocolate chips and paraffin wax together, stirring until smooth.
Using a toothpick or dipping fork, dip each peanut butter ball into the chocolate 3 times, letting the excess drip off.
Place dipped balls on waxed paper to set.
Let set completely at room temperature or refrigerate to firm faster.
Store in an airtight container in the refrigerator.
About paraffin wax: Food-grade paraffin (Gulf Wax) gives the chocolate coating a glossy finish and firm set. Find it in the canning aisle. Substitute 1 tablespoon vegetable shortening for a slightly softer coating.
