“Hang on Sloopy!”

It’s that time of year again where I start fighting the homesickness, and I start really missing my extended family and all the friends I haven’t seen in years. It’s not so bad, because I know on Christmas Eve, I’ll get my Cincinnati Chili. But even still…It’s somewhat hard. I don’t know why, but this year, I decided at some point I wanted to make my all-time favorite cookie, Peanut Butter Blossoms. My grandma used to make all sorts of Christmas cookies and have them out whenever anyone came over. I’d pretty much inhale any PB Blossoms that were within my reach. And I was poking around on Facebook, when I came across a picture a friend of mine posted. She’d made 1000 Buckeyes. For some background, we’ve been friends since high school, but like me, she’s left Ohio, although she went a lot further away than I did–She now lives in Australia (and one of these days, I am bound and determined to go and visit her!), so I know she gets the homesickness like I do.

But that also made me realize that I, a born-and-raised Buckeye myself, have never made candy Buckeyes. My sister Kendra has, I believe my grandmother used to, but as far as I can recall, I’ve never seen my mom make them, nor have I tried. If you’ve never had one, think a rounded Reese’s Peanut Butter cup…But better. So I thought I’d give them a try.

There’s a popular misconception about those of us from Ohio having made these since we were knee-high to grasshoppers…But there are always exceptions to every rule. I’m one of them. I have no idea what recipe my grandma used, so I went in search of one. Smitten Kitchen had one that I thought I’d try.


Not too bad, eh?


I think these are going to have to be taken to work…I really don’t need to eat them all.

Yield: 45-60


Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes


  • 1/4 C cream cheese, softened
  • 1 1/2 C peanut butter (smooth or chunky)
  • 1 C graham cracker crumbs (9-10 sheets, if you don't use the pre-ground crumbs)
  • 1/4-1/2 tsp. coarse sea salt
  • 3 C powdered sugar
  • 1 1/4 sticks unsalted butter, melted and cooled
  • 12 oz. semi-sweet chocolate chips (1 bag)


In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and salt and mix until combined. On low speed, add the sugar and butter and mix until combined. Scrape the bowl and mix again, to make sure everything's incorporated. Set the mixture aside and prepare the coating.

Melt the chocolate over a double boiler and stir until it is completely smooth. Let it cool while prepping the peanut butter balls.

Line a baking sheet with parchment or wax paper. Scoop out about a tablespoon’s worth of filling (I used my smallest Pampered Chef cookie scoop) and roll it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped.

Using a fork, toothpick or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. Once all the candies have been dipped, chill the buckeyes until they are set, about 30 minutes.

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Well…Maybe I’ll take them to work. I don’t usually like to share any of my Ohio treats. I do have to say, my hat’s off to you, Ness. There’s no WAY I’d’ve been able to make 1000 of these…I was ready to be done after about 30 of ’em!

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5 Replies to ““Hang on Sloopy!””

    • They did–I can’t even recall the last time I had a buckeye…Probably sometime when I still lived in Ohio. I do recommend giving these away ASAP if you ever decide to make a batch…My family & I have already eaten about half of what I made yesterday!! :D

  1. Pingback: Chocolate-Peanut Butter No-Bake Bars | TramplingroseTramplingrose

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