Buckeye Bars are a rich, indulgent dessert inspired by the classic Buckeye candies. Featuring a creamy peanut butter layer topped with a luscious chocolate ganache, these no-bake bars are as simple to make as they are delicious.
Perfect for parties, holidays, or a quick sweet craving, they’ll be an instant hit with everyone!
Kitchen Equipment Needed
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- 9×13-inch baking pan
- Parchment paper
- Spatula
Ingredients
Peanut Butter Layer:
1 cup unsalted butter, melted
2 cups powdered sugar
1 1/2 cups creamy peanut butter
2 cups graham cracker crumbs
Chocolate Layer:
2 cups semi-sweet chocolate chips
1/4 cup creamy peanut butter
Directions
- Prepare the Pan: Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the Peanut Butter Layer: In a large bowl, combine melted butter, powdered sugar, peanut butter, and graham cracker crumbs. Mix until fully combined and smooth. Press the mixture evenly into the prepared pan, using a spatula or your hands to create a firm, even layer.
- Make the Chocolate Layer: In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each, until smooth and melted.
- Top the Peanut Butter Layer: Pour the melted chocolate mixture over the peanut butter layer. Spread evenly with a spatula.
- Chill the Bars: Refrigerate the pan for at least 2 hours or until the bars are firm and set.
- Cut and Serve: Once set, lift the bars out of the pan using the parchment paper. Cut into squares or rectangles and serve chilled.
Prep Time
20 minutes
Chill Time
2 hours
Total Time
2 hours 20 minutes
Nutrition (Per Bar)
Calories: 280
Protein: 5g
Carbohydrates: 25g
Fat: 18g
Sugar: 20g
Expert Tips
Use Smooth Peanut Butter: Stick with creamy peanut butter for the best texture, avoiding natural peanut butter that can separate.
Even Layers: Use a flat-bottomed glass or measuring cup to press the peanut butter layer evenly into the pan.
Room Temperature Cutting: Let the bars sit at room temperature for 5-10 minutes before cutting to prevent the chocolate layer from cracking.
FAQs
Can I use dark chocolate instead of semi-sweet?
Yes, dark chocolate adds a richer flavor and pairs wonderfully with the peanut butter layer.
What’s the best way to store Buckeye Bars?
Store them in an airtight container in the refrigerator for up to 1 week.
Can I freeze these bars?
Absolutely! Freeze them in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Storing & Reheating
Refrigerator: Keep bars in an airtight container for up to 1 week.
Freezer: Store in a freezer-safe container for up to 2 months.
Reheating: These bars are best served chilled and do not require reheating.
Substitutions & Variations
Crunchy Peanut Butter: For added texture, use crunchy peanut butter in the peanut butter layer.
Gluten-Free: Substitute graham cracker crumbs with gluten-free cookie crumbs.
Layer Swirl: Before chilling, use a toothpick to create a swirl pattern in the chocolate layer for a decorative touch.
Buckeye Bars – A Classic Treat Made Easy
Ingredients
Equipment
Method
- **Prepare the Pan:** Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- **Make the Peanut Butter Layer:** In a large bowl, combine melted butter, powdered sugar, peanut butter, and graham cracker crumbs. Mix until fully combined and smooth. Press the mixture evenly into the prepared pan, using a spatula or your hands to create a firm, even layer.
- **Make the Chocolate Layer:** In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each, until smooth and melted.
- **Top the Peanut Butter Layer:** Pour the melted chocolate mixture over the peanut butter layer. Spread evenly with a spatula.
- **Chill the Bars:** Refrigerate the pan for at least 2 hours or until the bars are firm and set.
- **Cut and Serve:** Once set, lift the bars out of the pan using the parchment paper. Cut into squares or rectangles and serve chilled.
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