- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it.
- In a medium bowl, cream together the softened butter and peanut butter until smooth and combined.
- Add powdered sugar and vanilla extract, mixing until well incorporated. The mixture should be thick and spreadable.
- Press the peanut butter mixture evenly into the prepared baking pan.
- In a small saucepan or microwave-safe bowl, melt the chocolate chips with the heavy cream until smooth, stirring frequently.
- Pour and spread the melted chocolate evenly over the peanut butter layer.
- Refrigerate for at least 1–2 hours, or until the chocolate is set and firm.
- Cut into bars and serve.
Serving and Storage:
Serve these Buckeye Bars chilled or at room temperature. Store them in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage—wrap tightly and freeze for up to 2 months.
Tips:
- Use creamy peanut butter for a smooth texture.
- For a richer chocolate layer, use high-quality semi-sweet chocolate chips.
- Make sure the chocolate is fully set before cutting to avoid messy bars.
- Optional: sprinkle a pinch of sea salt on top of the chocolate for extra flavor contrast.
Conclusion:
Buckeye Bars are the perfect treat for anyone who loves the classic chocolate and peanut butter combo. Easy to make, rich in flavor, and ideal for sharing, these bars will quickly become a favorite dessert for holidays, parties, or cozy nights at home.
FAQ:
Can I use natural peanut butter?
Yes, but the texture may be slightly softer; chilling the bars longer can help firm them up.
Can I make these bars gluten-free?
Yes, all ingredients listed are naturally gluten-free. Double-check your chocolate chips to be sure.
Can I add toppings?
Absolutely! Crushed peanuts, sea salt, or drizzle of white chocolate work well.
How thick should the peanut butter layer be?
About ½–¾ inch thick for the best balance between peanut butter and chocolate.
Can these bars be made ahead of time?
Yes, they can be made a day or two in advance and stored in the refrigerator until serving.