Buckeye Bars – If you’re looking for a buckeye recipe that doesn’t require hours of rolling and dipping, you’ve come to the right place! These bars have a sweet, crumbly peanut butter layer and are topped with rich chocolate– but the best part is they only take a few minutes of prep work!
Peanut butter and chocolate are meant to be together. I combine the two whenever I can in everything from cookies to oat snack bites. When it’s the holidays, one of my go-to treats to make for cookie trays and parties are these buckeye bars. While they can easily be a dessert that can be made all year round, I add festive Christmas sprinkles during the holidays!
Common Questions About Making Buckeye Bars
What are buckeye bars?
Buckeye bars are a peanut butter fudge bars that are topped with a layer of chocolate and festive sprinkles.
What are buckeyes?
Buckeyes are peanut butter fudge balls that are coated in chocolate. They are called that because of their resemblance to Ohio buckeye seeds.
How many servings does this recipe make?
This recipe makes about 25 bars.
How long do these bars last?
Store them in an airtight container in the fridge for up to 5 days.
Ingredient Notes –
- Creamy peanut butter works best in these bars as crunchy peanut butter doesn’t incorporate as smoothly with the butter. I recommend a classic (not all nautral) peanut butter.
- Butter adds structure to the buckeye bars– just make sure it’s fully softened so you don’t end up with clumps of butter in your bars.
- Vanilla enhances the sweetness and flavor of the chocolate and peanut butter.
- Salt helps balance out all of the sweetness in the bars. You can leave out the salt if you use salted butter.
- Powdered sugar sweetens the buckeye bars and helps give them structure. Depending on the consistency of your peanut butter, ou may need to add a bit more or a bit less than 2 cups of powdered sugar to ensure that your bars hold together but aren’t too wet.
- I’m using semi-sweet chocolate chips but any kind will work.
- Coconut oil helps the chocolate melt more smoothly and gives it a bit of shine when cooled. I’m using refined coconut oil so it doesn’t taste like coconut.
- To make these bars festive, I’m using sprinkles but you could top them with flakey sea salt instead, if you prefer.
Looking for more holiday recipes? Check these out!
- 2 cups creamy peanut butter
- 1 stick (1/2 cup) unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 5 cups powdered sugar
- 1 1/2 cups chocolate chips
- 1 teaspoon refined coconut oil
- 2 tablespoons festive sprinkles, optional
- Line an 8x8" pan with parchment paper and set it aside.
- Add the peanut butter and softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until completely combined and smooth.
- Next, add the vanilla and salt. Mix to combine. Scrape down the sides of the bowl, if needed.
- With the mixer on low speed, slowly add the powdered sugar. Mix just until the powdered sugar is incorporated and the dough comes together into large crumbles.
- Transfer the peanut butter dough to the prepared pan and press it into a smooth, even layer - we don't want it to have any holes! For a smooth top, place a piece of parchment paper over the bars and then press down to compact them.
- Add the chocolate chips and coconut oil to a medium-sized microwave safe bowl. Heat the chocolate for 30 second intervals, stirring between each interval.
- Pour the melted chocolate over the peanut butter bars and spread it into an even layer.
- While the chocolate is still wet, top it with sprinkles (optional).
- Place the buckeye bars in the fridge to set for 20 minutes, or just until the chocolate is no longer wet. Use a sharp, flat bladed knife to cut the bars into your desired size. For cleaner cuts, run the knife under warm water and wipe it clean between each slice.
- Enjoy these buckeye bars chilled or at room temperature. Store them in an airtight container in the fridge for up to 5 days.
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