Crispy Marshmallow and Almond Butter Buckeyes

Crispy Marshmallow and Almond Butter Buckeyes are my contribution to the festivities in my home when we watchThe Ohio State University Buckeyes play in the inaugural College Football Playoff National Championship game against the Oregon Ducks. As those of us who love the Buckeyes shout, Go Bucks!

If you’ve spent a bit of time in Ohio, you likely know what buckeyes are… and then some. Buckeyes are nuts, dark brown in color with a bit of tan at the top of each, and grow on the state tree of Ohio (the buckeye tree).

Buckeyes are also delicious peanut butter and chocolate treats that are formed to look like buckeye nuts. Ohio is the Buckeye State, and at The Ohio State University, the athletic teams are known as Buckeyes. See the pattern?

Buckeye treats are popular for special occasions and around the holidays in Ohio, and they’re always a big hit. I mean, come on – what’s not to love!

I decided to transform the original candy into crispy marshmallow treats you all know and love, and retain the look of traditional buckeyes. Instead of peanut butter, I used almond butter for these goodies. I also couldn’t resist decorating them for the big game.

You’ll love Crispy Marshmallow and Almond Butter Buckeyes. Make them anytime to celebrate your favorite team, and decorate accordingly. Let’s go Bucks!

INGREDIENTS

• 1-1/2 tablespoons butter
• 2 cups mini marshmallows
• 1/2 cup almond butter
• 1 tablespoon honey
• 1/4 teaspoon pure vanilla extract
• 3-1/2 cups crispy rice cereal
• 8 ounces chocolate chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
• 1 tablespoon vegetable oil
• Nonstick cooking spray
• 2 baking sheets lined with foil
• Candy sticks or party picks

INSTRUCTIONS

1. Add the butter to a large pan over medium-low heat. When melted, add the marshmallows and stir until melted. This will take several minutes.
2. Remove the pan from the heat and add the almond butter, honey, and vanilla. Stir until thoroughly combined.
3. Add the crispy rice cereal to the mixture and stir to combine.
4. Allow the mixture to cool slightly.
5. Place the baking sheets near the mixture. Spray your hands lightly with the nonstick cooking spray. Use a tablespoon to scoop out the mixture and use your hands to form into 2-inch balls. Place on the baking sheets. When finished, place in the refrigerator for about 20 minutes.
6. Before you’re ready to dip the balls into the chocolate, remove them from the refrigerator and stick one pick/stick into the center of each.
7. Add the chocolate chips to a pan over low heat along with the vegetable oil. Stir until melted. Turn off the heat.
8. One at a time, hold a ball by the pick over the melted chocolate. Use a spoon to drizzle the chocolate over the ball, except for a round section at the top. Allow any excess chocolate to drip off each, then place back onto the lined baking sheets. Freeze for about an hour to help the chocolate set.
9. Remove and allow the candy to sit for about 20 minutes before serving.

Makes 2-1/2 dozen