For peanut butter cup lovers, buckeyes are a delightful homemade version. My mom used to make them regularly. The popular way to make them is to mix peanut butter, butter, and powdered sugar together into a ball, and then refrigerate the balls until they are firm. They are dipped into a mixture of chocolate and paraffin wax (don’t worry, it’s edible). The end result is a simple candy that resembles a chestnut.
The recipe I used comes from the book Chocolates and Confections by Peter P. Greweling. The book comes out of the Culinary Institute of America (the other CIA) with well-tested, fundamental techniques for making candies. Instead of mixing paraffin into the chocolate, the book shows you how to temper the chocolate so that it sets nicely. It takes a bit longer to prepare the chocolate this way, but you feel like an accomplished confectioner when you get the perfect tempered chocolate.