Easy No-Bake Peanut Butter Buckeye Bars (Print version)
Creamy peanut butter buckeye bars with a smooth chocolate topping, made in a pan with no oven needed.
# Ingredients:
For the peanut butter base
01 -
2 cups (200 g) fine graham cracker crumbs
02 -
2 cups (240 g) powdered sugar
03 -
1 cup (226 g) unsalted butter, melted and slightly cooled
04 -
1 cup (260 g) creamy peanut butter
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon fine salt
For the chocolate topping
07 -
1 1/2 cups (255 g) semisweet chocolate chips
08 -
4 tablespoons (65 g) creamy peanut butter
09 -
2 tablespoons coconut oil
# Instructions:
01 -
Line a 9x13-inch pan with parchment paper, leaving overhang on two sides for lifting the bars out later.
02 -
In a large bowl, beat the graham cracker crumbs, powdered sugar, melted butter, 1 cup peanut butter, vanilla, and salt until the mixture is thick and evenly combined.
03 -
Transfer the mixture to the prepared pan. Press firmly into an even layer, smoothing the top with a spatula or the bottom of a measuring cup.
04 -
Combine chocolate chips, 4 tablespoons peanut butter, and coconut oil in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each, until smooth.
05 -
Pour the melted chocolate over the peanut butter base and spread it evenly to the edges.
06 -
Refrigerate for at least 1 hour, or until firm. Lift the slab from the pan using the parchment and slice with a warm clean knife.
# Good to know:
01 -
Chill time is at least 1 hour and is not included in the prep time.
02 -
Store covered in the refrigerator for up to 1 week.
03 -
For smaller party pieces, cut into 24 squares instead of 12 larger bars.