No Bake Peanut Butter Buckeye Bars
Recipe by:It takes just 5 ingredients to make these No-Bake Peanut Butter Buckeye Bars! They are rich and delectable twist on the traditional Buckey Balls, and are so much easier to make!
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
Storage: Refrigerate in an airtight container for up to 1 month.
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.
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
Calories: 257kcal | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 126mg | Potassium: 131mg | Fiber: 1g | Sugar: 23g | Vitamin A: 109IU | Calcium: 10mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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