A Bit of Buckeye


My husband and I are taking a bit of a chance being Wisconsin natives in the capital city of the Buckeye State. We will learn to be civil and hold a reserved appreciation for all things connected with Ohio State sports. When the Buckeyes play the Badgers, well, we can wear red.

But what I can wholeheartedly embrace is what happens when buckeye translates into food. A buckeye looks a lot like a chestnut, and someone a long time ago made candy with chocolate and peanut butter to resemble the nut. Today just about anything with chocolate and peanut butter can bear the name “buckeye”.

Last night we visited one of the local ice cream establishments, Graeter’s, to enjoy an evening treat with our girls. It was the first day of our family “vacation”, though after a month of entertaining family and friends from out-of-state, we’re laying a bit low and trying to relax — a couple days’ worth of camping is all we’re taking on this year. At any rate, I decided that it might be okay to give their Buckeye Blitz a try, and I’m so glad I did! I may never try another one of their flavors! Chocolate peanut butter ice cream studded with huge chunks of dark chocolate and peanut butter chips… pure delicious!

No, I haven’t figured out how to make it (yet), but I do happen to have this easy recipe for homemade peanut butter cups which, when chopped and stirred into softened chocolate or vanilla ice cream, are a worthwhile treat! No matter what your collegiate allegiance may be, I can guarantee that these are a winner.


Homemade Chocolate Peanut Butter Cups

adapted from recipe from Taste of Home

  • 1 cup creamy peanut butter, divided  or 1/2 cup chunky & 1/2 cup creamy
  • 4-1/2 teaspoons butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 3 cups (18 ounces) semi-sweet or dark chocolate chips
  • Colored sprinkles, optional


  1. In a small bowl, combine 1/2 cup peanut butter (use chunky here, if using), butter, confectioners’ sugar and salt until smooth; set aside.
  2. In a microwave, melt the chocolate chips and remaining peanut butter; stir until smooth.
  3. Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.


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