Instructions

• Line an 8×8-inch pan with parchment paper and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add 2 cups creamy peanut butter and 1/2 cup unsalted butter (room temperature). Beat on medium speed until completely combined and smooth.
• Add 2 teaspoons vanilla extract and ½ teaspoon kosher salt. Mix briefly to combine, then scrape down the sides and bottom of the bowl.
• With the mixer on low speed, slowly add 5 cups powdered sugar. Mix just until the powdered sugar is incorporated and the mixture comes together into large crumbles or a thick dough.
• Transfer the peanut butter dough to the prepared pan. Press it evenly into a smooth layer using your hands or the back of a spatula. For a very smooth top, place a piece of parchment over the layer and press down to compact and smooth it.
• Place 1-½ cups chocolate chips and 1 teaspoon refined coconut oil in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
• Pour the melted chocolate over the peanut butter layer and spread into an even layer with an offset spatula or the back of a spoon.
• If using, sprinkle 2 tablespoons festive sprinkles over the chocolate while it is still wet.
• Refrigerate the pan for about 20 minutes, or until the chocolate is set and no longer wet.
• Use a sharp, flat-bladed knife to cut the bars into your desired size. For cleaner slices, run the knife under warm water, dry it, and wipe it clean between cuts.
• Store the Buckeye Bars in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or at room temperature.