Every week on College Football Country, we take you around the nation to find out more about one of the things that makes Saturdays so great: tailgating. This week, we feature a recipe for Buckeyes.
Thanksgiving weekend in college football is also known as rivalry weekend, and while there are some great and traditional matchups, there really is one that stands out above all the others. The Ohio State-Michigan contest has been an annual affair since 1918, and you can hear this year’s game right here on WestwoodOne. The Buckeyes travel up to Ann Arbor ranked #3 in the country, while the Wolverines enter with a disappointing 7-4 record—but a win this week would make it all worth it for Michigan fans…
While most people will be full from turkey, there will still be plenty of tailgates this weekend…and one of the most popular tailgate items you’ll see are buckeyes. No, not the poisonous nut that grows on trees. Instead it’s the kind made of two of the best things on earth: peanut butter and chocolate.
To make your buckeyes, mix together:
- One and a half cups of peanut butter
- One cup of softened butter
- Half a teaspoon of vanilla
- Six cups of confectioners’ sugar
Roll the mixture into one-inch balls and place on a cookie sheet lined with wax paper. Press a toothpick into the top of each ball and place in the freezer for about 30 minutes to harden.
Next, melt four cups of semi-sweet chocolate chips in a double boiler (or in a bowl set over a pan of barely simmering water). Stir until the chocolate is smooth. Then, holding by the toothpick, dip the frozen peanut butter balls in the chocolate. To give it the look of a real buckeye, leave a small portion of peanut butter showing at the top. Place the buckeyes back on the cookie sheet, remove the toothpicks and refrigerate until tailgating! This recipe yields about 60 buckeyes, which may or may not be enough for your party this weekend – be sure to adjust accordingly.