Old Rivalry and Quirky Trophy Inspire Tasty Tailgate Treats

1. Chop pecans: Line a baking sheet with parchment paper; set aside. Finely chop 1/2 cup toasted pecans, leaving the remaining 1 1/2 cups whole.

2. Cook the caramel: In a medium saucepan, stir together brown sugar, condensed milk, corn syrup, butter, and salt. Place over medium heat and bring to a boil, stirring constantly, until mixture reaches 240°F, about 5 minutes. Remove from heat; stir in vanilla extract and baking soda.

3. Add pecans and shape the candy: Add chopped and whole pecan halves and stir for one minute until caramel begins to thicken slightly. Working quickly, use a spoon to scoop 2 tablespoons of mixture in a mound on prepared baking sheet. Repeat until all of the mixture has been used, yielding 12 caramel-pecan mounds. Transfer baking sheet to refrigerator until mounds have solidified and are no longer warm to the touch, about 20 minutes.

4. Cover turtles with chocolate: Over a double boiler or in the microwave, melt chocolate until smooth. Coat each caramel mound in chocolate, gently lifting the mound out of the chocolate with a fork allowing excess chocolate to drip off.

   Return chocolate covered mound to its place on baking sheet. If using, sprinkle surface with flake salt while chocolate is still warm. Repeat with remaining mounds, chocolate, and flake salt. Once all turtles are coated, return baking sheet to refrigerator to allow chocolate to harden, about 30 minutes. Store in an airtight container and keep in the fridge.

Traditional Buckeye Recipe

They also list alternative recipes such as nut free and vegan.

Here is the traditional recipe for Buckeyes from Ohio State. So it must be THE official state recipe for Buckeyes.

Ingredients:

• 2 cups sifted powdered sugar
• 3/4 cup smooth peanut butter
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon table salt
• 12 ounces semisweet chocolate, finely chopped
• 1/2 teaspoon vegetable shortening

Directions:

1. Line baking sheet with parchment or waxed paper and set aside.
2. Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.
3. Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.
4. Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.