I never heard of Buckeyes until Dustin, who is originally from Ohio,
got me hooked on introduced me to them 7 years ago when we visited his family. They look just like the candy form of the tree’s acorn and taste like a Reese’s peanut butter cup. The exposed PB center is like a little flirtatious eye inviting you to take a bite of it. They’re my second favorite thing to come out of Ohio. hehe
When I saw this recipe on Yammie’s Noshery, I knew I had to make them for Dustin. In his top 20 favorite foods brownies and Buckeyes rank pretty high, so putting them together was sure to tickle his fancy.
Unlike other box mixes, I think the ingredients are actually really decent and not unlike what I would use to make a gluten-free batter from scratch:
I followed this recipe but made some slight changes:
- I used a 9×9 baking pan instead of a 9×13 pan
- I made them gluten-free with Betty Crocker gluten-free brownie mix
- I used just 1 cup of Enjoy Life mini chocolate chips (dairy-, nut-, and soy-free) instead of 1.5 cups and mixed in 1 TBSP coconut oil to the melted chocolate and melted it in a double boiler (stainless steel bowl on boiling pot of water)
I ended up with ~one cup of extra peanut butter fluff. I need to find a use for it! Just a spoon would suffice, I think. It’s so light and fluffy and creamy! I had to employ all of my willpower not to eat it all right on the spot.
Dustin was a happy little hacker. I think he named each one of them, haha.
If it’s cold (below 38 degrees F) where you are and you don’t have freezer space available, you can do what I did and use the outdoor as a freezer. I covered the pan with foil and placed them on a stool outside the sliding doors in the kitchen. Probably the only good thing about winter: Outside can provide a lot of extra temporary refrigerator or freezer storage, ha!