Football Buckeyes
Football Buckeyes are ready for kickoff! These little chocolate-covered peanut butter treats are shaped like miniature footballs and decorated with white icing laces. They’re creamy, sweet, and have that classic peanut butter and chocolate combination that’s always a crowd-pleaser. Best of all, they’re no-bake, can be made ahead, and are almost too cute to eat. Whether you’re hosting a game-day party or bringing something fun to the tailgate, these little footballs are sure to score a touchdown!
Start by beating the peanut butter and softened butter together until well combined. Add the confectioners’ sugar, vanilla, and salt. The mixture will look a little dry and crumbly at first, but that’s exactly what you want. It should come together into a firm dough that you can easily shape with your hands.
Scoop out small portions of the peanut butter mixture and roll them into balls. Gently pinch and shape the sides into points to create that classic football shape. Arrange them on a parchment-lined baking sheet, cover, and refrigerate until firm. You can even make these a day ahead.
Next, melt the chocolate with a little vegetable oil until smooth. Insert a toothpick into the top of each football and dip it into the chocolate, coating the top and sides. Let the excess chocolate drip off before placing each one back on the baking sheet. Remove the toothpick and repeat with the remaining footballs. Refrigerate until the chocolate is firm.
While the chocolate sets, prepare the royal icing. Stir together the egg white and confectioners’ sugar, then add just enough water to get a smooth piping consistency. If you’d rather not use raw egg white, meringue powder works beautifully as a substitute. Transfer the icing to a piping bag fitted with a small round tip and pipe the football details: two short lines near the pointed ends, a vertical line down the center, and little crosswise laces.
Let the icing dry completely before serving. Then get ready for a little friendly competition over who gets the last football! For more Buckeye recipes, click here.
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Football Buckeyes
Makes: 30 pieces
Prep Time: 55 minutes
Cook Time: 5 minutes
Total Time: 1 hour plus chill time 1 hour
Ingredients
- 1 cup creamy peanut butter, such as Skippy Creamy (do not use natural peanut butter)
- 6 tbsp unsalted butter, softened
- 2 & 1/4 cups confectioners’ sugar
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt , heaping
- 4 ounces semisweet chocolate, chopped or broken into small pieces
- 1/2 tsp vegetable oil
Royal Icing:
- 1 cup confectioners’ sugar
- 1 & 1/2 tbsp meringue powder
- 2 to 3 tbsp warm water, plus more as needed
Instructions
Line a baking sheet with parchment paper. In the bowl of an electric mixer, beat together the peanut butter and butter until evenly combined. Add the confectioners’ sugar, vanilla, and salt and beat until well-combined — the mixture will seem dry and crumbly, and you should be able to knead it like play dough.
Scoop 2-teaspoonful mounds of dough, roll into balls, and tease the sides of the balls into points, creating a fat diamond shape like a football. Arrange on the prepared baking sheet. Cover and refrigerate until firm, 30 minutes or overnight.
In a medium microwave-safe bowl, combine the chocolate and oil. Microwave in 30-second increments, stirring in between, until the mixture is about 75% melted, then remove from the microwave and stir until completely melted and smooth. The residual heat in the bowl should be enough to melt the chocolate completely, but if not, place the bowl back in the microwave and heat for 10 seconds or so, then stir again (it’s very important not to overheat chocolate, or it will seize up).
Alternatively, if you don’t have a microwave, combine the oil and chocolate in a heat-proof bowl and set over a pan of simmering water. Stir occasionally until melted. Transfer the melted chocolate to a smaller bowl so that the chocolate is deeper; this makes it much easier to dip.
Stick a toothpick into the top center of a peanut butter football. Dip the footballs into the melted chocolate. They don’t need to be completely dipped, just the tops and a bit of the sides. Let the excess chocolate drip off, then return the buckeye to the baking sheet, removing the toothpick to use on the next buckeye. Repeat with the remaining peanut butter balls and chocolate.
Chill the buckeyes until firm, about 30 minutes. Meanwhile, make the royal icing. Stir together the confectioners’ sugar and meringue powder in a small bowl. Gradually add the warm water, mixing with a spatula until smooth. Add a little more water, a few drops at a time, until the icing is thick enough to hold its shape but still flows easily through a piping tip.
Use a piping bag fitted with a Wilton #2 tip and pipe two lines across the pointed ends of he footballs. Next, pipe a small vertical line in the center. Create laces by piping small lines perpendicular to the vertical line. Let dry.
Serve the buckeyes at room temperature or chilled.
Chef’s Notes:
- Make-Ahead/Freezer-Friendly Instructions: The buckeyes will keep in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 3 months; defrost in the refrigerator before serving.
- Meringue powder is available in the baking aisle or online. It’s specifically designed for making egg-free royal icing.
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