Peanut Butter Buckeye Bars Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Chill Time: 2

Total Time: 2 10

Servings: bars

Calories: 548kcal

These no bake buckeye bar desserts are perfect for hot summer days when you just don’t want to turn on your oven!

Line a square 8x8-inch baking dish with parchment paper. Set aside.
To the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until well combined. Scrape down the sides of the bowl as needed.
½ cup unsalted butter, 1 cup creamy peanut butter
With the mixer on low speed, add the vanilla extract, then slowly add the powdered sugar.
1 teaspoon pure vanilla extract, 2½ cups powdered sugar
Once all of the powdered sugar has been added, allow the mixer to run on low speed until the mixture all comes together in a ball.
Transfer the peanut butter mixture to the prepared baking pan and pack it down, making sure to press it all the way to the edges. Set aside.
Add the chocolate chips and coconut oil to a small, microwave-safe bowl and microwave until melted.
2 cups chocolate chips, 2 tablespoons coconut oil
Pour the chocolate mixture over the peanut butter layer and use a spoon or offset spatula to push the chocolate into an even layer.
Transfer the bars to the fridge and allow them to sit until the chocolate has fully hardened, about 2 hours.
Slice the bars and top with flakey sea salt, if desired.

You can use any chocolate chips including dark chocolate chips. Dark chocolate is a healthier alternative.
Coconut oil is optional, but I would recommend using it. It helps keep the chocolate the right consistency and shine.
If you want to eat your desserts quicker, you can plop them in the freezer for half the chilling time.

Storage: Store buckeye bars in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 3 months.