My mother used to make Buckeyes for me, and I’d help her sometimes. It was always a fun experience, and it was my first introduction to cooking. Unfortunately I can’t eat them much anymore because I ate so many as a kid. I used to sneak behind my Mom’s back to get them out of the tin she kept them in, in the freezer.
I’ve always called them Buckeyes because I grew up in southeastern Ohio, which is known as the buckeye state. And of course the treats also look like the nuts of the buckeye tree. Keeping that name for this recipe is a little bit of my Ohio pride coming through, even though I haven’t lived there in years.
The coating of Pop Rocks in this recipe is a variation on the usual chocolate coating. It adds a neat twist. You can buy pastry rocks, which are pretty much the same thing as Pop Rocks, from Chef Rubber.
Sam Fahey-Burke, Development Chef