Kick off your culinary adventure with these 18 irresistible Buckeye recipes that promise to delight your taste buds no matter the occasion! Whether you’re craving something sweet, savory, or downright decadent, our roundup has got you covered. Perfect for home cooks looking to add a little Ohio charm to their table, these dishes are sure to inspire. Ready to explore? Let’s dive into the deliciousness!
Classic Buckeye Balls
Get ready to roll into the deliciously sweet world of Classic Buckeye Balls, where peanut butter and chocolate collide in a bite-sized explosion of joy. These no-bake treats are the perfect blend of creamy, crunchy, and downright addictive, making them a must-try for anyone looking to satisfy their sweet tooth with minimal fuss.
Ingredients
- For the peanut butter filling:
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
- For the chocolate coating:
- 2 cups semi-sweet chocolate chips
- 2 tbsp shortening
Instructions
- In a large bowl, mix together the peanut butter, softened butter, and vanilla extract until smooth and well combined.
- Gradually add the powdered sugar to the peanut butter mixture, stirring until the mixture becomes stiff and dough-like. Tip: If the mixture is too sticky, add a little more powdered sugar until it’s manageable.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Tip: For uniform balls, use a small cookie scoop.
- Chill the peanut butter balls in the refrigerator for at least 30 minutes to firm up.
- In a microwave-safe bowl, combine the chocolate chips and shortening. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Tip: Be careful not to overheat the chocolate to avoid seizing.
- Using a toothpick, dip each peanut butter ball into the melted chocolate, leaving a small circle uncovered at the top to resemble a buckeye. Place them back on the parchment paper.
- Allow the chocolate to set at room temperature or refrigerate for quicker setting.
How these little delights manage to be both rich and light is a mystery, but one bite reveals the perfect harmony of smooth peanut butter and crisp chocolate. Serve them at your next gathering or keep them all to yourself—no judgment here.
Peanut Butter Buckeye Bars
Prepare to have your taste buds do a happy dance because these Peanut Butter Buckeye Bars are the no-bake, peanut buttery, chocolatey goodness you didn’t know you needed in your life. Perfect for when you’re craving something sweet but can’t be bothered to turn on the oven, these bars are a game-changer.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the peanut butter layer:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- For the chocolate topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup unsalted butter
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix graham cracker crumbs, 1/2 cup melted butter, and granulated sugar until well combined. Press firmly into the prepared pan to form an even crust. Chill in the refrigerator for 15 minutes to set.
- In another bowl, beat together peanut butter and 1/2 cup softened butter until smooth. Gradually add powdered sugar, mixing until fully incorporated. Spread evenly over the chilled crust. Return to the refrigerator for another 15 minutes.
- In a microwave-safe bowl, combine chocolate chips and 1/4 cup butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Pour over the peanut butter layer, spreading to cover completely.
- Chill in the refrigerator for at least 1 hour, or until the chocolate is set. Use the parchment overhang to lift the bars out of the pan before cutting into squares.
Craving satisfied yet? These bars boast a creamy peanut butter center sandwiched between a crunchy crust and a smooth chocolate topping, making them irresistible. Serve them chilled for a firmer bite or at room temperature for a softer, more decadent experience.
Buckeye Cheesecake
Kick your dessert game up a notch with this Buckeye Cheesecake, a decadent mashup that’ll have peanut butter and chocolate lovers swooning. Imagine the creamy dreaminess of cheesecake getting a cozy hug from the classic buckeye candy—yes, it’s as magical as it sounds.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- For the topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool. Tip: This helps prevent a soggy crust.
- In a large bowl, beat cream cheese, peanut butter, and 1 cup sugar until smooth. Add eggs one at a time, then vanilla, mixing well after each addition.
- Pour the filling over the crust and smooth the top. Bake for 45-50 minutes until the center is almost set. Tip: The cheesecake will firm up as it cools, so don’t overbake.
- Cool the cheesecake in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours.
- For the topping, heat heavy cream until simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread over the cooled cheesecake.
Here’s the deal: this cheesecake is luxuriously creamy with a rich peanut butter flavor, all topped off with a glossy chocolate ganache that’s downright irresistible. Serve it chilled with a drizzle of extra peanut butter for that extra ‘wow’ factor.
Chocolate Buckeye Cupcakes
Hold onto your aprons, folks, because we’re about to dive into a dessert that’s as fun to make as it is to eat—Chocolate Buckeye Cupcakes! These little beauties are a playful twist on the classic buckeye candy, combining rich chocolate and creamy peanut butter in a cupcake form that’s sure to make your taste buds do a happy dance.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- For the peanut butter filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- For the chocolate glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cupcakes light and fluffy.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- While the cupcakes cool, make the peanut butter filling by mixing together the peanut butter, powdered sugar, butter, and vanilla extract until smooth.
- Once the cupcakes are completely cool, use a small spoon or melon baller to scoop out a small portion from the center of each cupcake. Fill each hole with the peanut butter mixture.
- For the chocolate glaze, melt the chocolate chips, butter, and milk together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Tip: Let the glaze cool slightly before drizzling to prevent it from soaking into the cupcakes.
- Drizzle the chocolate glaze over the top of each cupcake, covering the peanut butter filling.
You’ll love the contrast between the moist chocolate cake and the creamy peanut butter center, all wrapped up in a shiny chocolate glaze. Serve these at your next gathering, or keep them all to yourself—we won’t judge!
Buckeye Brownies
So, you’ve stumbled upon the holy grail of desserts where chocolate and peanut butter collide in a symphony of sweetness—welcome to the world of Buckeye Brownies, where every bite is a little piece of heaven.
Ingredients
- For the brownie layer:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the peanut butter layer:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- For the chocolate topping:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, mixing just until combined. Tip: Overmixing can lead to tough brownies, so stop when you no longer see streaks of flour.
- Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool completely.
- While the brownies cool, beat together the peanut butter, softened butter, powdered sugar, and vanilla extract until smooth. Tip: If the mixture is too thick, a splash of milk can help loosen it up.
- Spread the peanut butter mixture over the cooled brownies in an even layer.
- In a microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Pour over the peanut butter layer and spread evenly.
- Refrigerate for at least 1 hour to set the layers before cutting into squares.
Absolutely irresistible, these Buckeye Brownies boast a fudgy base, a creamy peanut butter middle, and a glossy chocolate finish. Serve them chilled for a refreshing treat or slightly warmed to accentuate the gooey layers.
Buckeye Dip
Craving something that’ll make your taste buds do a happy dance? Look no further than this irresistibly creamy, peanut buttery, chocolatey Buckeye Dip that’s basically dessert’s answer to a bear hug.
Ingredients
- For the base:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- For the topping:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- In a large mixing bowl, combine the peanut butter, cream cheese, butter, and vanilla extract. Beat on medium speed until smooth and well blended, about 2 minutes.
- Gradually add the powdered sugar to the peanut butter mixture, beating on low speed until fully incorporated. Tip: Scrape down the sides of the bowl as needed to ensure everything mixes evenly.
- Transfer the mixture to a serving dish and spread it out evenly with a spatula.
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and the mixture is smooth, about 1-2 minutes total.
- Pour the melted chocolate over the peanut butter layer, spreading it gently to cover completely. Tip: For a decorative touch, use a spoon to swirl the chocolate and peanut butter layers slightly.
- Refrigerate the dip for at least 1 hour before serving to allow it to set. Tip: If you’re in a hurry, popping it in the freezer for 20 minutes can speed up the process.
Decadently rich with a perfect balance of sweet and salty, this Buckeye Dip is a crowd-pleaser that’s best served with pretzels, graham crackers, or just a spoon—no judgment here.
Buckeye Fudge
Picture this: a dessert so irresistibly rich and creamy, it’ll have you sneaking spoonfuls straight from the pan. Buckeye Fudge is the love child of peanut butter cups and classic fudge, and it’s here to make your sweet tooth dreams come true.
Ingredients
- For the fudge layer:
- 3 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the peanut butter layer:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 tbsp unsalted butter, melted
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and 2 tbsp butter. Stir constantly until the mixture is smooth and fully melted, about 5 minutes.
- Remove from heat and stir in the vanilla extract. Pour the mixture into the prepared pan, spreading it evenly with a spatula. Tip: Work quickly as the fudge sets fast!
- In a medium bowl, mix the peanut butter, powdered sugar, and melted butter until smooth. Drop spoonfuls of the peanut butter mixture over the fudge layer.
- Use a knife to swirl the peanut butter into the fudge for a marbled effect. Tip: Don’t overmix—you want distinct swirls for that picture-perfect look.
- Refrigerate for at least 2 hours, or until firm. Tip: For cleaner cuts, dip your knife in hot water before slicing.
- Lift the fudge out of the pan using the parchment overhang and cut into squares.
So there you have it—Buckeye Fudge that’s creamy, dreamy, and packed with peanut buttery goodness. Serve these squares chilled for a refreshing treat, or let them sit at room temperature for a softer, melt-in-your-mouth experience.
Buckeye Pie
Alright, buckle up, buttercups, because we’re diving fork-first into the decadent, peanut buttery, chocolatey abyss that is Buckeye Pie. This no-bake wonder is like if your favorite candy grew up, got sophisticated, but still knows how to party.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- For the topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press firmly into the bottom and up the sides of a 9-inch pie plate. Chill for 30 minutes.
- In a large bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth. Tip: Ensure your cream cheese is at room temperature to avoid lumps.
- In another bowl, whip 1 1/2 cups heavy cream to stiff peaks. Gently fold into the peanut butter mixture until no white streaks remain.
- Spread the filling into the chilled crust, smoothing the top. Chill for at least 4 hours, or overnight. Tip: Covering the pie with plastic wrap touching the surface prevents a skin from forming.
- For the topping, heat 1/2 cup heavy cream until just boiling. Pour over chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth. Cool slightly before spreading over the pie. Tip: For a glossy finish, let the ganache cool but not set before spreading.
- Chill the pie for another 30 minutes before serving.
Zesty doesn’t even begin to describe the contrast between the silky peanut butter filling and the crackly chocolate top. Serve this beauty with a drizzle of caramel or a sprinkle of sea salt to really send it over the edge.
Buckeye Cookies
Now, who said you can’t have your cookie and eat it too? Especially when it’s a Buckeye Cookie, the cheeky little treat that’s basically a peanut butter cup in cookie form. Perfect for when you’re feeling indecisive—or just really, really hungry.
Ingredients
- For the dough:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the topping:
- 1 cup semi-sweet chocolate chips
- 1 tbsp vegetable shortening
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is your cookie’s golden ticket to non-stick bliss.
- In a large bowl, beat together the peanut butter, butter, granulated sugar, and brown sugar until fluffy. Tip: Room temperature butter mixes better, so don’t skip the softening step!
- Beat in the egg and vanilla extract until just combined. Overmixing here is the enemy of fluffy cookies.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until a dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each slightly with your thumb to make a small indentation—this is where the chocolate will go later.
- Bake for 10-12 minutes, or until the edges are just golden. They’ll firm up as they cool, so don’t overbake!
- While the cookies cool, melt the chocolate chips and shortening together in the microwave in 30-second bursts, stirring between each, until smooth. Tip: Shortening makes the chocolate shinier and easier to drizzle.
- Once the cookies are cool, spoon or pipe the melted chocolate into the indentations. Let set before serving—if you can wait that long.
How about that? These Buckeye Cookies are the perfect combo of chewy, chocolatey, and downright addictive. Serve them at your next game day for instant MVP status, or keep them all to yourself—we won’t judge.
Buckeye Cake
Who knew that combining the rich, nutty allure of peanut butter with the deep, chocolatey goodness of chocolate could result in something as irresistibly delicious as Buckeye Cake? This dessert is like a hug for your taste buds, offering a perfect balance of flavors that’ll have you coming back for seconds (and maybe thirds).
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the peanut butter filling:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk
- For the chocolate glaze:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: For extra non-stick security, line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes. Tip: Don’t overmix—just until everything is combined.
- Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s perfectly normal.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the peanut butter filling from melting.
- For the peanut butter filling, beat together peanut butter, butter, powdered sugar, and vanilla until smooth. Add milk as needed to reach a spreadable consistency.
- Spread the filling evenly over the top of one cake layer, then place the second layer on top.
- For the chocolate glaze, heat the heavy cream until it just begins to simmer, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Pour the glaze over the top of the cake, allowing it to drip down the sides. Let set for at least 30 minutes before serving.
Buckeye Cake is a decadent masterpiece with a moist, chocolatey base, a creamy peanut butter heart, and a glossy chocolate crown. Serve it with a cold glass of milk to cut through the richness, or dare to be bold and pair it with a robust coffee.
Buckeye Truffles
Let’s dive into the deliciously decadent world of Buckeye Truffles, where peanut butter and chocolate collide in a bite-sized explosion of joy. Perfect for when you’re pretending to be fancy but really just want to eat dessert first.
Ingredients
- For the truffle center:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- For the chocolate coating:
- 2 cups semi-sweet chocolate chips
- 2 tbsp coconut oil
Instructions
- In a large mixing bowl, combine the peanut butter, softened butter, and vanilla extract until smooth. Tip: Ensure the butter is at room temperature to avoid lumps.
- Gradually add the powdered sugar to the peanut butter mixture, mixing until fully incorporated and the dough is firm enough to roll. Tip: If the dough is too sticky, chill it in the refrigerator for 30 minutes.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 30 minutes to firm up.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth. Tip: The coconut oil helps the chocolate coating set with a shiny finish.
- Using a toothpick, dip each peanut butter ball into the melted chocolate, leaving a small circle uncovered to resemble a buckeye. Return to the parchment paper.
- Chill the truffles in the refrigerator for at least 1 hour, or until the chocolate coating is set.
Get ready to impress with these Buckeye Truffles, where the creamy peanut butter center meets the rich chocolate shell in a match made in dessert heaven. Serve them at your next gathering or keep them all to yourself—we won’t judge.
Buckeye Pancakes
So, you’ve stumbled upon the holy grail of breakfast delights—Buckeye Pancakes, where the fluffiness of pancakes marries the rich, chocolatey goodness of buckeye candy. It’s like having dessert for breakfast, and who are we to judge?
Ingredients
- For the pancakes:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted
- For the buckeye topping:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tbsp unsalted butter, softened
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, beat the buttermilk, egg, and melted butter until smooth. Tip: Room temperature ingredients blend more easily.
- Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough pancakes.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes. Tip: Wait for those bubbles—it’s nature’s way of saying flip me.
- For the buckeye topping, mix peanut butter, powdered sugar, and softened butter until smooth. Spread a dollop on each pancake.
- In a small saucepan, heat the chocolate chips and heavy cream over low heat, stirring until smooth. Drizzle over the peanut butter-covered pancakes.
Velvety peanut butter meets molten chocolate atop clouds of pancake perfection. Serve these bad boys with a side of bacon for that sweet-salty symphony, or go full dessert mode with a scoop of vanilla ice cream. Breakfast just got a major upgrade.
Buckeye Ice Cream
Craving something that’ll make your taste buds do a happy dance? Buckeye Ice Cream is here to save the day, blending the rich, peanut buttery goodness of buckeyes with the cool, creamy dreaminess of ice cream. It’s like summer and Christmas had a delicious baby, and you’re invited to the party.
Ingredients
- For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the peanut butter swirl:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tbsp milk
Instructions
- In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, vanilla extract, and salt until the sugar has completely dissolved and the mixture is smooth, about 5 minutes. Tip: Don’t let it boil—just heat until everything is well combined.
- Remove the saucepan from the heat and let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight. Tip: Chilling the mixture thoroughly ensures your ice cream will be extra creamy.
- While the base chills, prepare the peanut butter swirl by mixing the peanut butter, powdered sugar, and milk in a small bowl until smooth. Set aside.
- Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: The ice cream should be thick but still soft.
- Layer the churned ice cream with dollops of the peanut butter mixture in a loaf pan, then use a knife to gently swirl. Freeze for at least 4 hours, or until firm.
Now, this isn’t just any ice cream—it’s a creamy, dreamy masterpiece with ribbons of peanut butter that’ll have you sneaking spoonfuls straight from the freezer. Serve it sandwiched between two chocolate cookies for an over-the-top dessert experience.
Buckeye Muffins
Kickstart your morning with these Buckeye Muffins, a delightful twist on the classic peanut butter and chocolate combo that’ll have you jumping out of bed faster than you can say ‘more please!’ Perfect for those who believe dessert for breakfast is always a good idea.
Ingredients
- For the muffin batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- For the peanut butter filling:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- For the chocolate topping:
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp butter
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt for the muffin batter.
- In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
- Divide the batter evenly among the muffin cups, filling each about halfway.
- In a small bowl, mix the peanut butter and powdered sugar for the filling until smooth. Tip: If the mixture is too sticky, wet your hands slightly to shape it easier.
- Place a small scoop of the peanut butter mixture on top of the batter in each muffin cup.
- Cover the peanut butter with the remaining batter, ensuring it’s completely enclosed.
- Bake for 18-20 minutes, or until a toothpick inserted into the muffin part comes out clean. Tip: The muffins should be golden and spring back when lightly touched.
- While the muffins cool, melt the chocolate chips and butter together in the microwave in 30-second bursts, stirring in between, until smooth.
- Drizzle the melted chocolate over the cooled muffins.
Get ready to indulge in muffins that are moist and fluffy with a surprise peanut butter center, all topped off with a rich chocolate drizzle. Serve them warm with a glass of cold milk for the ultimate breakfast treat that’s sure to impress.
Buckeye Bread
So, you’ve stumbled upon the holy grail of sweet, nutty, and downright addictive breads—Buckeye Bread. It’s like your favorite peanut butter cup decided to get cozy with a loaf of bread, and honestly, we’re here for it.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup mini chocolate chips
- For the topping:
- 1/2 cup melted chocolate
- 1 tbsp coconut oil
Instructions
- In a large bowl, whisk together flour, sugar, salt, and yeast.
- Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
- Knead the dough on a floured surface for 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, mix peanut butter and powdered sugar for the filling until smooth. Tip: For a smoother filling, microwave the peanut butter for 10 seconds before mixing.
- Punch down the dough and roll it out into a rectangle on a floured surface.
- Spread the peanut butter mixture evenly over the dough, then sprinkle with mini chocolate chips.
- Roll the dough tightly from the long side, pinch the seam to seal, and place in a greased loaf pan.
- Cover and let rise for another 30 minutes. Preheat oven to 350°F during the last 10 minutes.
- Bake for 30-35 minutes, until golden brown. Tip: To prevent over-browning, tent the loaf with foil after 20 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Mix melted chocolate and coconut oil, then drizzle over the cooled bread.
Just imagine slicing into this loaf to reveal swirls of peanut butter and chocolate, each bite a perfect balance of sweet and savory. Serve it warm with a glass of cold milk, or toast a slice for breakfast—because who says dessert can’t be morning-appropriate?
Buckeye Pudding
Alright, buckle up, buttercups, because we’re diving fork-first into the creamy, dreamy world of Buckeye Pudding—a dessert so indulgent, it’ll have you questioning why you ever settled for anything less. This no-bake wonder is the love child of peanut butter and chocolate, with a personality so bold, it could probably run for office.
Ingredients
- For the pudding base:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- For the chocolate layer:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- In a medium bowl, mix together the peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and well combined. Tip: If the mixture feels too stiff, a splash of milk can loosen it up without losing its shape.
- Press the peanut butter mixture evenly into the bottom of a 9×9 inch baking dish. Tip: Lining the dish with parchment paper first makes removal a breeze later on.
- In a small saucepan over low heat, combine the chocolate chips and heavy cream, stirring constantly until the chocolate is fully melted and the mixture is smooth, about 3-5 minutes.
- Pour the chocolate mixture over the peanut butter layer, spreading it evenly with a spatula.
- Refrigerate the pudding for at least 2 hours, or until the chocolate layer is set. Tip: For an extra firm texture, let it chill overnight.
Dare to dream big with this Buckeye Pudding, where each spoonful is a perfect harmony of silky peanut butter and rich chocolate. Serve it chilled, straight from the fridge, or get fancy by cutting it into squares and topping with a dollop of whipped cream for that ‘I meant to impress you’ effect.
Buckeye Smoothie
Buckle up, buttercups, because we’re about to dive into a smoothie so good, it’ll make your taste buds do a happy dance. The Buckeye Smoothie is your ticket to a creamy, dreamy dessert that’s masquerading as breakfast, and honestly, we’re here for the deception.
Ingredients
- For the smoothie:
- 1 frozen banana, sliced
- 1/2 cup creamy peanut butter
- 2 tbsp unsweetened cocoa powder
- 1 cup almond milk
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1 cup ice cubes
- For the topping:
- 1 tbsp chocolate chips
- 1 tsp peanut butter, melted
Instructions
- In a blender, combine the frozen banana slices, peanut butter, cocoa powder, almond milk, honey, and vanilla extract. Blend on high for 30 seconds or until smooth.
- Add the ice cubes to the blender and blend again on high for another 30 seconds, or until the mixture is creamy and no ice chunks remain. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
- Pour the smoothie into a tall glass. Tip: For an extra chill, place the glass in the freezer for 5 minutes before serving.
- Sprinkle the chocolate chips on top of the smoothie and drizzle with melted peanut butter. Tip: Use a spoon to gently swirl the peanut butter into the smoothie for a marbled effect.
Yum doesn’t even begin to cover it—this smoothie is like a liquid Reese’s Peanut Butter Cup with a texture so smooth, it’ll slide right down. Serve it with a side of pretzels for that sweet-salty crunch or enjoy it as is for a guilt-free dessert any time of day.
Buckeye Martini
Now, who said peanut butter and chocolate were just for cookies? Buckeye Martini is here to shake up your dessert game with a boozy twist that’s as fun to make as it is to sip. Perfect for those who like their cocktails with a side of nostalgia and a dash of decadence.
Ingredients
- For the rim:
- 1/4 cup chocolate syrup
- 1/4 cup crushed peanuts
- For the martini:
- 2 oz chocolate liqueur
- 2 oz peanut butter whiskey
- 1 oz heavy cream
- 1 cup ice
Instructions
- Pour the chocolate syrup onto a small plate and the crushed peanuts onto another.
- Dip the rim of a martini glass first into the chocolate syrup, then into the crushed peanuts to coat evenly. Set aside.
- In a cocktail shaker, combine the chocolate liqueur, peanut butter whiskey, heavy cream, and ice.
- Shake vigorously for about 15 seconds, or until the outside of the shaker feels cold.
- Strain the mixture into the prepared martini glass, ensuring no ice escapes.
- For an extra touch of elegance, drizzle a little extra chocolate syrup on top before serving.
Pour this velvety concoction into your prettiest glass and watch as it disappears faster than a plate of cookies at a bake sale. The Buckeye Martini is a creamy, dreamy blend that’s sure to be the life of any party—just don’t blame us if you decide to skip dessert altogether.
Conclusion
Ready to indulge in the rich, peanut buttery goodness of Buckeye treats? This roundup offers 18 scrumptious recipes perfect for any event, from cozy family gatherings to festive holiday parties. We hope you find your new favorite and give these delights a try! Don’t forget to share which recipe stole your heart in the comments and pin this article on Pinterest for your next baking adventure. Happy cooking!
