Buckeye Bars
These Buckeye Bars are SO EASY! Creamy peanut butter layered with glossy chocolate makes a fudgy, crowd-pleasing treat perfect for any occasion.
Servings: 12 servings
Ingredients
- 2 cups creamy peanut butter choose a smooth, natural option for the best flavor and texture
- 0.5 cup unsalted butter room temperature, soft but not melted
- 2 teaspoons vanilla extract adds depth and aroma
- 0.5 teaspoon kosher salt balances sweetness and enhances flavor
- 5 cups powdered sugar sifted to avoid lumps and create a smooth filling
- 1-1.5 cups chocolate chips semi-sweet or dark chocolate works beautifully
- 1 teaspoon refined coconut oil helps melt the chocolate to a silky finish
- 2 tablespoons festive sprinkles optional, for a pop of color and fun presentation
Instructions
Stepwise Method: Buckeye Bars
- Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to help lift the bars out easily once set.
- In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together with an electric mixer until smooth and creamy, about 2-3 minutes on medium speed.
- Mix in the vanilla extract and kosher salt until fully combined to deepen the peanut butter’s richness.
- Gradually add the powdered sugar, about a cup at a time, mixing on low speed to avoid a sugar cloud. The mixture should be thick and dough-like but pliable once all sugar is incorporated.
- Transfer the peanut butter mixture into the prepared pan and press it evenly and firmly into the bottom with a spatula or your hands to create a smooth, compact layer.
- Gently melt the chocolate chips with the refined coconut oil in a double boiler or microwave, stirring frequently until glossy and smooth without overheating.
- Pour the melted chocolate over the peanut butter base and spread it evenly with an offset spatula or the back of a spoon.
- Before the chocolate sets, sprinkle festive sprinkles evenly on top, if using.
- Place the pan in the refrigerator for at least 2 hours, or until the chocolate is completely firm.
- Use the parchment paper overhang to lift the slab from the pan. Cut into bars of desired size and serve. Store leftovers in the fridge.
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Electric Mixer
- Whisk
- Spatula
- Double boiler
- Microwave-safe bowl
- Offset Spatula
- Knife
Notes
- Use natural peanut butter and dark chocolate chips for a healthier version.
- Ensure butter is softened to avoid a crumbly peanut butter layer.
- Chill bars longer if they are too sticky before slicing.
- Melt chocolate slowly and avoid water to prevent seizing.
- Freeze bars tightly wrapped for up to three months; thaw overnight in the fridge before serving.