Buckeye Pops with Pretzels

Buckeye Pretzel Pops | The Blonde Buckeye

I’m pretty sure that any treat you can put on a stick, can make it a little better (& quite possibly, easier to eat).  I remixed my grandma’s classic buckeye recipe by putting them on a candy stick & dipping the bottoms in crushed pretzels (right after the chocolate) creating a buckeye pretzel pop.  Put them in a little baggie with a bow & they make a precious package for a little holiday treat/ gift!  And um, sweet & salty? Yes yes & yes.

Buckeye Pretzel Pops | The Blonde BuckeyeBuckeye Pretzel Pops | The Blonde BuckeyeBuckeye Pretzel Pops | The Blonde Buckeye

Buckeye Pretzel Pops
Makes about 70, depending on size
  • ½ cup Unsalted Butter, melted
  • 1½ cups Creamy Peanut Butter (JIF or comparable)
  • 3 cups Powdered Sugar
  • 12 ounces Semi-Sweet Melting Chocolate
  • Crushed Pretzels (I used about ½ a big bag)
  • Candy/ Cookie Sticks (about 70)
  1. Prepare 2-3 cookies sheets or large dishes by lining them with wax paper.
  2. Mix together butter, peanut butter & powdered sugar in a bowl until as smooth as possible (the mixture make look flakey, but will smooth out when you form the balls).
  3. Take about 1 Tablespoon of the peanut butter mixture & form a ball by rolling it between your palms. Place it on the wax lined sheet & place a candy stick in the top of each ball. Repeat this process for the rest of the peanut butter mixture. Refrigerate for at least 2-3 hours.
  4. Once peanut butter balls are chilled, melt about a third of the chocolate, either in the top of a double boiler or in the microwave, until a smooth pour-able consistency. If you do this in the microwave, heat for 30 seconds at a time at 50% powder and stir between additional 30 second intervals (melting the chocolate in 3 stages helps to make it more manageable & keep the temperature consistent).
  5. Take one peanut butter ball by the stick & dip it in the melted chocolate until coated. You can completely submerge it up to the stick or leave a little opening to resemble a buckeye nut, like traditional buckeye balls.
  6. Dip the bottom into the crushed pretzels & place each one on the prepared dishes. Follow this same method with the rest, melting more chocolate as needed.
  7. Return the sheets to the refrigerator & chill for another hour until chocolate is completely hardened.
*I wouldn't recommend using 'natural' peanut butters, or any that require refrigeration, they are usually much too soft & don't hold up as well
*Always use good-quality melting chocolate (I highly recommend Pound Plus from Trader Joe's)
*Store these in an airtight container in the fridge for about a week, if they last that long
*Having them on a stick is totally optional, if you choose to just have them as truffles, use a skewer or a toothpick to dip them


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