Sunday, November 12, 2017

Vintage Recipe: Ohio Buckeyes

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

Today’s vintage recipes is Ohio Buckeyes. These sweet treats are called “Buckeyes” because they look like buckeye nuts. The peanut buttery center is coated in a chocolate shell leaving a small opening in the top.

I’ve been making buckeyes for at least a couple decades. It’s a favorite around the holidays when we give ourselves permission to indulge a bit. Although this version calls for crunchy peanut butter and margarine, my family likes them best when made with creamy peanut butter (pictured above) and butter.

To make dipping easier, allow the peanut butter balls to chill in the freezer before dipping them in the chocolate. They seem to stay on the toothpick a little better. If desired (and to achieve a more “authentic” buckeye look), the holes left from the toothpicks can be smoothed over after dipping.

The recipe was handwritten on both sides of an index card. It was found in an old large recipe file box. The age of the recipe card is unknown. It has been scanned and transcribed below and can be printed for use in your own home kitchen. Enjoy!

See more recipes from this collection!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
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Ohio Buckeyes

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  • 1 1/2 c. chunky peanut butter (can also use creamy peanut butter if desired)
  • 1 1/2 lbs. powdered sugar, sifted
  • 2 sticks margarine (or butter), softened
  • 1 1/2 tsp. Vanilla Extract
  • Chocolate Bark (the kind used for candy/dipping)


Mix filling ingredients together well.

Shape into balls about 1 1/2" diameter.

Melt chocolate bark in a double boiler.

Stick a toothpick into each ball and dip into chocolate, leaving an uncoated circle on top to resemble a buckeye.

Set on wax paper and allow chocolate to harden.  Can also be frozen.


Freezing or refrigerating the peanut butter balls before dipping helps to keep them from falling off the toothpick.
Created using The Recipes Generator

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