Chef notes
The Cleveland Orchestra, a place that will put pierogi on your grilled cheese, our friends Luke and Annika who are the godparents to our chickens, buckeyes. Those right there are my favorite things about Ohio. Buckeyes are cute spherical no-bake treasures that resemble the nut of the state tree, the Buckeye, and they are easy to make, easy to eat, and easy to keep on hand in the fridge for when you need just two bites of something sweet.
The ratio of innards to chocolate is key here because, while something like a peanut butter cup is a chunk of chocolate that you have to gnaw through in order to get to the filling, the buckeye gives you a lot of its bulbous superior interior with just a thin coating of chocolate exterior that complements but doesn't overshadow.
I may be overstepping my non-Ohioan boundaries here by incorporating rice crispies for crunch, but they're pleasing! And the combination of cashews, almonds, lots of cinnamon, and coconut is inspired by one of the greatest nut butters of all time, Ground Up's Snickerdoodle butter.
Technique tips: Freezing helps them keep their shape; toothpicks help dunk. Store in an airtight container in the fridge for up to a few weeks.
Swap option: Use any nut or seed butter.
