Description
Deliciously rich Buckeye Bars combine a creamy peanut butter base with a smooth chocolate ganache topping. These no-bake bars are perfect for peanut butter and chocolate lovers looking for a sweet treat that sets in the refrigerator.
Ingredients
Scale
Peanut Butter Base
- 8 tablespoons salted sweet cream butter, softened
- 3 cups creamy peanut butter
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
Chocolate Ganache
- 1 (12-ounce) package semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- Prepare Peanut Butter Mixture: In a large mixing bowl, blend the softened butter and creamy peanut butter together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Flavor and Sweetness: Stir in the pure vanilla extract, then gradually mix in the powdered sugar. Continue mixing until the texture becomes firm enough to shape without falling apart.
- Shape the Base: Press the peanut butter mixture evenly into a greased 9×13-inch baking pan, making sure the layer is flattened and uniform.
- Make the Chocolate Ganache: In a heatproof bowl over low heat, melt the semi-sweet chocolate chips together with the vegetable oil, stirring constantly until the ganache is completely smooth and glossy.
- Top the Bars: Pour the warm chocolate ganache over the peanut butter layer and spread it evenly with a spatula to cover the entire surface.
- Chill and Set: Place the pan in the refrigerator and chill for about 2 hours, or until the chocolate topping is firm and set.
- Serve: Once set, cut the bars into squares and serve chilled for the best texture and flavor.
Notes
- Use creamy peanut butter for a smoother texture; crunchy can be substituted for added crunch.
- Ensure the butter is softened to room temperature for easier mixing.
- For easier cutting, warm the knife under hot water and dry it before slicing.
- Store leftover bars in an airtight container in the refrigerator to keep them fresh.
- These bars can be frozen for up to one month; thaw in the refrigerator before serving.
