Buckeye Pops

These chocolate-dipped peanut butter ball candies get their name from their resemblance to the nut of the buckeye tree, which is also the namesake of the Ohio State University Buckeyes. With their creamy interior and chocolate coating, these treats would have the students in Block-O at Ohio Stadium cheering. Be sure to whip up a large batch for Ohio State and peanut butter fans alike.

Buckeye Pops
  • 1 (16-ounce) jar creamy peanut butter
  • 1 cup butter, softened
  • 24 ounces powdered sugar
  • 2 cups semisweet chocolate chips
  • 2 tablespoons shortening
  • 100-count package lollipop sticks
  1. Place peanut butter and softened butter in a large bowl, and beat with an electric mixer on medium speed until well blended.
  2. Gradually add powdered sugar and mix on low speed until combined.
  3. Shape into 1½-inch balls, and place on a baking sheet lined with parchment paper.
  4. Place chocolate chips and shortening in a glass bowl, and microwave on HIGH power for 1½ minutes, stirring an each 30-second interval.
  5. Dip about ½ inch of a lollipop stick into the melted chocolate, and then insert about three-quarters of the way into a peanut butter ball. Repeat with remaining balls.
  6. Place in the freezer for about 20 minutes, or until firm.
  7. Stir melted chocolate, and if necessary, microwave minimally to re-melt. Hold a peanut butter ball over the bowl of chocolate, and use a spoon to drizzle with melted chocolate, rotating the ball to coat all sides evenly.
  8. Allow excess chocolate to drip off before placing the ball back onto the parchment-lined baking sheet. Repeat with remaining balls.
  9. Store coated balls in the refrigerator or freezer until ready to serve.
  10. *Note: Extras can be frozen for up to 3 months. Allow to thaw at room temperature, or enjoy frozen.

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