Being from Michigan and a very proud Wolverine alum, it’s a little difficult to call these little balls of heaven by their name.  No offense to any OSU fans out there and I know there are a few of you reading this post.  There’s only one reason that I’d become a Buckeye and his name is Kirk Herbstreit. 

Despite their evil name, they’re sure to bring sweet satisfaction, along with a closed-eye, slow savoring expression to anyone presented with this rich dessert.  Take the tiniest of bites making it last as long as you can or pop the whole thing in your mouth at once for a slow melt.  Whichever you choose, it still leaves you wanting another.  Buckeye Balls have been a holiday tradition in the Karapas house for as long as I can remember.  They were always my brother’s favorite and I swear he ate 75% of them the week before Christmas, leaving few for the dessert tray on Christmas Day.  During the holidays, our screened-in front porch served as storage for all my mother’s holiday baking.  Michigan winters are very cold and our front porch was as cold as a walk-in freezer.  Every Tupperware container we owned was filled with all kinds of cookies, Buckeye Balls, and peanut brittle (my Grandpa’s favorite).  In my opinion, Buckeye Balls taste the best straight out of the freezer.  Maybe it’s because it reminds me of being on Burton Street or because each one would last that much longer if it was frozen.  Or perhaps it’s both!  Either way, trust me…they’re just better cold.

Buckey Balls get their name from the Buckeye Tree that bears a nut contained in a spiny hull.  The nuts are a chestnut brown color with a lighter circular shape in the center.  They were given their name by Native Americans who thought the light part of the nut looked like the “eye” of a male deer or “buck”.  They are considered to be a good luck charm and are also thought to bring relief of rheumatism pain if carried in the pocket.  There were several of these trees outside my church on Church Street in Clinton, MI growing up.  I loved opening the hulls and taking out the smooth buckeye from the center.  I’d take them home and line them up on my dresser.  I see this same excitement in my daughter, Sydney.  That’s why I take her to the college campus every September to pick up fallen buckeyes from the trees outside of Morgan Library.  It’s something I look forward to every fall.

This is an easy one!  4 ingredients rolled into little balls, then dip in chocolate.  There are a few tricks which will enhance the successful outcome of this treat.  The recipe calls for Paraffin Wax to give Buckeye Balls their glossy finish as well as help them remain solid at room temperature.  There is some controversy over whether Paraffin Wax is edible.  Don’t worry about it…it’s fine!  You can find Gulf Wax in the grocery store with all your canning supplies.  You’ll be melting 1/4 block of it along with your chocolate in a double boiler.  It will melt much more quickly if you cut it into small pieces.  Don’t just throw the whole block in there or it will take forever to melt.  Don’t have a double boiler?  Use two sauce pans.  Fill the bottom with water (just enough that it barely touches the bottom of the other pan when you set it on top).  As the water boils in the bottom pan, your chocolate and wax will melt slowly in your top pan. 

While you’re melting your chocolate, your peanut butter balls should be chilling on waxed paper in your freezer.  This will reduce the liklihood that your balls will fall off the toothpick as you are dipping them in the chocolate.  If they are too soft, you’ll end up fishing every one of them out of the pan and they won’t look like Buckeyes, they’ll just look like chocolate balls.  Enjoy your Buckeyes but always Hail to the Victors!  Go Blue!

Buckeye Balls
1 1/2 lbs confectioner’s sugar (1 1/2 boxes)
1 c butter (2 sticks)
1 c peanut butter
1/4 tsp salt
1 Tbs vanilla
1 12 oz bag semi-sweet chocolate chips
1/4 block paraffin wax

Mix all ingredients together in a large bowl (you’ll need to use your hands).  Roll into balls 1/2 in – 1 in.  Place on waxed paper lined cookie sheet and place in freezer to chill.  Meanwhile, melt 1 12oz bag of semi-sweet chocolate chips with 1/4 block of paraffin wax (cut into small pieces) over double boiler.  Using a toothpick, dip balls in chocolate and place on waxed paper.  Return to refrigerator or freezer to harden.