Do it Yourself Dessert Binge: Bakin' Buckeyes

‘TIS THE SEASON to eat way too much and regret it later. And the key is eating way too much of something really bad for you — like buttercream frosting by the spoonful.

If you’re inept in the kitchen or you’re feeling the winter lazies, get ye to a bakery. We suggest you check out Heller’s (3221 Mt. Pleasant St. NW; 202-265-1169) for traditional cookies and pastries; Buzz (901 Slaters Ln., Alexandria; 703-600-2899) for modernized twists on all your old favorites; and Just Cakes (4849 Rugby Ave., Bethesda; 301-718-5111) for the best buttercream (don’t forget your spoon!) in town.

But really, the holidays are all about good home cooking, and it is in that spirit that we dug into our Express Grandma Files and found one of the most sinfully delicious confections around: Buckeyes. That’s code for peanut butter chocolatiness that can’t be beat. Happy holidays, from Express’ family to yours.

BUCKEYES
» 3 lbs powdered sugar
» 2 lbs peanut butter
» 1 lb butter, softened
» 12 oz. chocolate bits

Cream sugar, peanut butter and butter together. Melt the chocolate bits in a saucepan or in the microwave. Roll the peanut butter mixture into balls 1″ in diameter, and dip balls half-way into melted chocolate. Allow to set in freezer before stacking. Best if kept in freezer — remove and leave at room temperature for 15 minutes before eating.

Photo by Len Spoden for The Washington Post