Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

I first heard of Buckeyes when I opened my chocolate shop in Centerville, Ohio. Many customers told me that my hand-dipped peanut butters were very similar to the Buckeye candies they have been making in their own kitchen for years. The candy resembles the buckeye nut from the state tree of Ohio.

Midwestern tradition involves kids, moms, grandmas and aunts getting together at holidays to hand-dip peanut butter Buckeyes. I hope those of you here from the Buckeye State of Ohio are excited at the thought of this tradition being introduced to Marysville cooks.

Buckeyes are easily made from common ingredients found in a home kitchen. Kids can make them, and for peanut butter lovers, nothing is better. A mixture of peanut butter, butter and powdered sugar is formed into small balls. The balls are then half-dipped in melted chocolate chips.



1 16 oz jar creamy or crunchy peanut butter

1 cup butter, softened

4 cups confectioners' sugar

4 cups (24 ounces) semi-sweet chocolate chips

2 tablespoon vegetable oil



Using an electric mixer, or by hand in a large bowl, stir softened butter and peanut butter together until completely combined. Add 2 cups of powdered sugar and stir to incorporate the sugar. Add 2 more cups powdered sugar and mix just until combined.

Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Stick a toothpick into the top of each ball (to be used later as the handle for dipping). Chill until firm, about 30 minutes.

In a deep microwave safe bowl, combine the vegetable oil and chocolate chips. Melt on medium for 1 minute, and stir. Continue to melt and stir for 30-second intervals until the chocolate is warm, but not hot, to the touch. Do not overheat the chocolate. If it is too hot, it will seize up and become unworkable. If you are using an instant read thermometer, the chocolate should be about 110 degrees.

When you dip the balls into chocolate, you will leave a small portion of peanut butter showing at the top, so they look like Buckeyes. Hold onto the toothpick and dip 2/3 of the cold peanut butter balls into chocolate. To avoid a pooling of chocolate under your piece, turn Buckeye sideways and shake slightly to release some of the chocolate. Place them on a wax-paper lined cookie sheet. Return cookie sheet to refrigerator to set the chocolate.

For ease in dipping, only bring 10-12 peanut butters out of the refrigerator at a time, keeping the remainder chilled. Dipping cold centers into chocolate will cool the chocolate down. When this occurs, reheat the chocolate for 30 seconds to keep your chocolate warm and fluid for dipping.

Store Buckeyes refrigerated in an airtight container.



Victoria Mattson, co-owner of Let's Dish!,provides ready-to-cook meals for pick up or delivery. Phone 360-658-9903 or visit www.letsdish.com.