Maple Cream Buckeyes

October 27, 2011
0 Ratings
Author Notes

27 years ago, when my husband wanted to propose to me, he called my Gran to get her advice. He knew I loved antique jewelry, and since she was an antiques dealer, he thought she could help him find something. Well she did and she even let him put it in "layaway" until he got his bonus.

He found out her favorite candy flavor was maple cream and with his last payment, he had a box of the maple creams sent from the 3 Sisters Candy Shop. Gran was so excited that the first candy she tried just happened to be her favorite--a maple cream! Then later that day, she had another piece and it too was a maple cream! The next day when she went to eat another piece and it was also a maple cream...she said that it was a pretty special box of candy from a pretty special guy....i couldn't agree more.

This candy is combination of favorite flavors from Gran and Dale. I wish I had created it while Gran was still alive, i know she would love this. you can make a plate for your loved ones...any one who likes a peanut butter cup will love this.

Use good quality chocolate candy. I prefer the Ghiradelli candy making & dipping bar because it leaves all your candies with that beautiful sheen. —lorigoldsby

  • Serves 6-8 dozen
  • 8 tablespoons Butter
  • 1 cup peanut butter
  • 3 cups confectioner's sugar
  • 1/4 cup good quality maple syrup (grade B)
  • 1 1/2 cups Rice Krispie Cereal
  • 8 ounces melted chocolate
In This Recipe
  1. Cream together butter, peanut butter, cereal and maple syrup. Slowly add confectioner's sugar, stirring until incorporated..
  2. Roll into small bite sized (or two bite) balls. Refrigerate for 2 hours.
  3. Melt chocolate dipping candy in a double boiler, stirring until smooth. Dip candies into chocolate. Traditional buckeyes leave a small section of the pb mix uncovered. Place on wax paper to set 1-2 hours. you can put these into small candy wrappers, if desired.

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Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.