It takes just 5 simple ingredients to make these No-Bake Peanut Butter Buckeye Bars! They are rich, creamy, and delectable, and you don't even need an oven!
Buckeye Balls are a famous treat from Ohio! Little balls of sweet peanut butter are dipped in chocolate. They look like the nut from Ohio's state tree, the Buckeye tree!
These chocolate peanut butter balls were a personal favorite of mine because I am a huge chocolate peanut butter lover! The trouble is that they are a pain to make!
Good news! This easy Buckeye Bars recipe takes such little effort, it will become a favorite for all chocolate peanut butter fans! They are even easier than my super simple peanut butter no-bake cheesecake!
Why You Will Love This Recipe
- Easy - You get the same great flavor of buckeye balls without having to spend time individually rolling each treat. It is so much less work and you end up with the same delicious treats!
- Chocolate and Peanut Butter - They are like Reese's Peanut Butter Cups but in bar form! Kind of like the Christmas tree Reese's that have a high peanut butter to chocolate ratio! Another of my favorite chocolate peanut butter candies is peanut butter whiskey fudge!
- Make Ahead - Buckeye bars will last in the refrigerator for up to a month and can also be frozen!
- Great for Gifting - These bars can be cut into triangles or small squares to make more than a hundred candy-sized servings! They are a perfect addition to holiday candy boxes, and are also a hit at large gatherings!
Here are some more no-bake desserts that you will love!
Oreo Balls
Chocolate Chip Rice Krispie Treats
Smores Rice Krispie Treats
Dirt and Worms
Key Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Peanut Butter - Use regular creamy peanut butter like Jif or Peter Pan. If you use natural or homemade peanut butter then the peanut butter layer will not be as creamy.
Butter - Salted or unsalted butter both work equally well in this recipe. Make sure that the butter has been softened to room temperature so that it blends well with the peanut butter and sugar.
Powdered Sugar - Also called confectioners' sugar, powdered sugar sweetens the bars and also provides structure to the peanut butter layer. Some like to replace ½ cup of the powdered sugar with brown sugar, which adds a hint of molasses flavor.
Vanilla Extract - Adds depth of flavor and makes these bars taste like you really worked hard to make them!
Chocolate - High-quality chocolate will make the best bars. I like Guittard or Ghiradelli chocolate chips. You can also use semi-sweet baking bars. Substitute dark chocolate for semi-sweet chocolate if you prefer.
How to Make Buckeye Bars
1) Make the Peanut Butter Layer
- Combine peanut butter, butter, powdered sugar, and vanilla extract in a large bowl and beat until smooth.
- This can be done with a hand mixer but it's a very thick dough so I prefer a stand mixer.
2) Press Into Pan
- Line a 9x13-inch pan with parchment paper. You could also use wax paper or heavy-duty aluminum foil. Make sure the sheet is large enough that you can grab it to remove the bars from the pan.
- Press the peanut butter mixture firmly into the bottom of the pan with your hands.
3) Make the Chocolate Mixture
- Melt chocolate chips and 1 tablespoon of butter in a microwaveable bowl by microwaving for about a minute and a half. Stir the chocolate about every 30 seconds.
- Pour the melted chocolate over the peanut butter layer.
- Use a beveled spatula to spread evenly.
4) Set the Bars
- Let the bars sit on the counter for 45 minutes to an hour to set. You can also place them in the refrigerator to set faster, but make sure you cut them before the chocolate hardens.
- Remove the bars from the refrigerator and lift up on the parchment paper to remove the bars from the pan.
- Place them on a cutting board and use a sharp knife to slice them into squares. Wipe the knife off after each cut for clean lines. For triangles, cut each square across diagonally.
Expert Tips
- How to Avoid Cracks - Cut the bars once the chocolate has thickened but is not fully set. At room temperature, this takes about 45-60 minutes. If you place them in the refrigerator, cut them after 15-20 minutes.
- For the Best Texture - Be sure to use regular creamy peanut butter instead of natural or homemade. The added oil and emulsifiers help create a smooth, creamy peanut butter layer.
- Use Quality Chocolate - High-quality chips, like Guittard or Ghiradelli, melt the smoothest. You can also use Ghiradelli melting wafers.
Buckeye Bar Variations
- Thick Chocolate Layer - I prefer a thick layer of peanut butter with a thin layer of chocolate, but if you would like a thicker layer of chocolate then you can double the amount of chocolate used.
- Sweetened Condensed Milk - For a fudgy chocolate layer, add a 14-ounce can of sweetened condensed milk to the chocolate chips before microwaving.
- Rice Krispies - Turn these into crispy buckeye bars by adding 4 cups of Rice Krispies to the peanut butter mixture.
- Graham Crackers - Adding graham crackers makes these a little more like cookie bars versus candy. Mix 1 ½ cups of fine graham cracker crumbs into the peanut butter mixture.
Recipe FAQs
Refrigerate your Buckeye Bars in an airtight container and they will keep for up to a month!
Yes, Buckeye Bars freeze great! Place the cut bars in a single layer on parchment paper and freeze for one hour. Remove from the parchment and transfer to an airtight storage container or freezer bag. They will keep for up to 4 months. Thaw for 24 hours in the refrigerator before serving.
Most Buckeye Bars are naturally gluten-free. However, some powdered sugar brands include a starch ingredient that has gluten. If you are sensitive to gluten then it is important to always check your labels.
If you try to cut the bars after the chocolate has fully set then it will crack instead of giving you straight lines. For best results let them set at room temperature for about 45 minutes before slicing, then refrigerate for an hour or until ready to serve.
Yes, cut each ingredient amount in half. The smaller version of this recipe will fit in a 9x9 square pan.
More Tasty Treat Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
No Bake Peanut Butter Buckeye Bars
Recipe by:Ingredients
Peanut Butter Layer
- ½ cup (113 grams) butter softened
- 2 cups (480 grams) creamy peanut butter
- 3 ½ cups (420 grams) powdered confectioners sugar
- 1 ½ teaspoons (7 ml) vanilla extract
Chocolate Layer
- 2 cups (360 grams) chocolate chips or chunks 12 ounces
- 1 tablespoon (14 g) butter or coconut oil
Instructions
- Place ½ cup of butter, peanut butter, powdered sugar, and vanilla extract in a large bowl. Beat using an electric mixer until smooth. The dough will be very thick and a little crumbly.½ cup butter, 2 cups creamy peanut butter, 3 ½ cups powdered confectioners sugar, 1 ½ teaspoons vanilla extract
- Line a 9x13-inch pan with parchment paper. Transfer the peanut butter dough into the pan. Press the dough firmly into the dish.
- Add chocolate chips and the remaining 1 tablespoon of butter into a microwave-safe bowl. Microwave in 30-second increments, stirring between intervals, until smooth (about a minute and a half total).2 cups chocolate chips or chunks, 1 tablespoon butter
- Pour the melted chocolate over the top of the bars and spread evenly. Let sit at room temperature until the chocolate has set, 30-60 minutes. Carefully remove the bars from the pan by pulling up on the excess parchment paper, and transfer to a cutting board. Slice with a sharp knife.
- Place in the refrigerator for at least 1 hour, or until ready to serve.
Video
Notes
Freeze in individual portions for up to 4 months. Thaw in the refrigerator for 24 hours before serving. Cutting: For best results, let the bars set for 30-60 minutes before cutting. Do not allow the chocolate to fully set before you cut it, or it will crack. Note: Several butter brands have recently increased their water content, which can impact the texture of baked goods. Higher water content can make the peanut butter layer softer and less stable. For best results, I recommend using a high-quality butter with a lower water content. Based on recent changes, I no longer recommend using Land O’Lakes for baking, as it may not produce the desired consistency.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Neah says
Sooooooo good,it reminds me of a dino! Yee has!
Erin Gierhart says
Thanks, Neah! I love the enthusiasm. So glad you liked them!
Pat Bernacki says
Tastes great. However, peanut butter layer is very soft and didn’t set.
Erin says
Thanks for your feedback, Pat! The softness might be due to the water content in the butter, as it can affect how firm the peanut butter layer sets. Using a butter with lower water content or adding a touch more powdered sugar could help next time. I'm glad you enjoyed the flavor!
Kim says
So good! My husband buys peanut butter cups from a fancy chocolate shop and says he doesn’t need to get them from there anymore. I used a scale to measure which was handy so I didn’t need to scrape the peanut butter into & out of a measuring cup. My mixture wasn’t soupy at all. I used Ghirardelli semi-sweet chocolate on top.
Erin says
What a compliment that this recipe is replacing fancy chocolates! I'm with you on the ease of using a scale. It's especially easier for those messy ingredients, isn't it?
Kristi says
These were delicious, but mine were a mushy mess too. I used an 8x8 so I could have a thicker peanut butter layer. For the amount of PB mixture I thought a 9x13 would be too big. I think my problem was I didn’t press the PB layer firmly enough in the pan. Will make again and try pressing more firmly.
Erin says
Thanks for the feedback, Kristi! Using an 8x8 pan for a thicker layer sounds like a great idea, and you're right that pressing the peanut butter layer firmly is key for a sturdy base. I’m glad you still enjoyed them and hope your next batch turns out just right!
Amanda says
These taste very good but mine were a mushy mess. I followed the recipe and used 3 1/2 cups of powdered sugar, but it was extremely sticky so I added more powdered sugar, and I just could not get the dough to be crumbly and not sticky. I do the scoop and level method so I know my measurements were correct but I don’t know why these would not set up for me. I’m just go going to freeze them and eat them anyway, but they’re definitely not something I can take to a party.
Erin says
I'm sorry these didn't set for you. May I ask what brand of peanut butter and regular butter you used? Most have not had any trouble with the texture of the bars so I am trying to troubleshoot whether it is the brand of peanut butter or the level of milkfat in the butter that makes a difference.
lou says
Could I use crisco shortening instead of butter?
Erin says
Shortening can be substituted for the butter in the chocolate layer. I have not tested it in the peanut butter layer, and recommend sticking with butter for that one.
Mel says
State of Dinner has the best recipes!
Erin says
Aww, you made my day! Thank you!
Joyce says
Just finished making this recipe. It is spot on. I tried a different recipe for this dessert that called for melted butter. Wound up with peanut butter and graham cracker soup! This recipe prepared easily and is delicious! Will continue to make your recipes.
Erin says
Thanks, Joyce! So glad this recipe worked better for you. Enjoy!
Lynne says
I did use butter. I was thinking the same thing about the sugar and I do scoop and level. I gave them to my son-in-law who wolfed them. 😜
Lynne says
I plan on making these for our cookie exchange this year. When you freeze them after you cut them up, what have you found to work the best to wrap them in?
Erin says
You can wrap them in plastic wrap and then aluminum foil, store them in a resealable freezer bag, or put them in a Tupperware-type container. If you stack them then you'll want to put a layer of parchment paper between the stacks. But as long as you par-freeze them first, any airtight container will work. Enjoy!
Lynne says
Thank you for responding! I appreciate the information.
Lynne says
I made them today to go in the freezer for the cookie party. I bake ALL the time and I guess I need to stick with baking vs. no bake. 🤣. The peanut butter bottom didn’t set (can hardly pick them up and of course, I left in the refrigerator too long and the chocolate cracked (as you said it would). It was a brand new jar of Peter Pan peanut butter. Any ideas on why peanut butter bottom didn’t set? I’m still going to freeze and eat them over time, but totally not presentable.
Erin says
Hi Lynne! I'm sorry you had that experience! Did you use butter or margarine? I have not tested the recipe with margarine and am not sure it would set properly. The only other thing I can think is perhaps there wasn't enough powdered sugar. I recommend weighing or using the scoop and level method.
Patricia Vestal says
I used the sweetened condensed milk in the chocolate and,OMG!! They're so good they should be illegal!!
Erin says
That's awesome, glad they were a hit!
Crystal Montes says
This was my first time making these. I added graham crackers to the peanut butter mixture and they were delicious!!! I will be making them again for sure.
Erin says
Thank you for sharing, Crystal! I am so glad that you enjoyed these bars!
Lynda V says
Question I just want to clarify the amount of butter. It should be 1/2 cup of butter and out of that set aside 1 tablespoon. Correct?
Erin says
The peanut butter layer has 1/2 cup of butter. The chocolate layer has an additional 1 tablespoon of butter.
Monika says
I was hoping to get some clarification as to the amount of peanut butter. You wrote: "2 cups creamy peanut butter (350 grams)"; however 2 cups of peanut butter weighs 480 grams (given that 1T is 15 grams). Given this discrepancy, should we use an actual two cups (480 grams) or 350 grams? Thank you.
Erin says
Hi Monika! I am so grateful that you asked this question! The 350 grams was an error, as I was transferring my recipe notes into this recipe card!