Buckeye Bars – If you want a quick buckeye-style treat without the time-consuming rolling and dipping, these bars are perfect. A buttery, crumbly peanut butter base is topped with a smooth chocolate layer. Prep takes only minutes.
Buckeye Bars
Peanut butter and chocolate are a classic pair. I use them in everything from cookies to snack bites, and during the holidays these no-bake buckeye bars are a favorite for cookie trays and parties. They’re festive with sprinkles but just as delicious year-round without them.
Common Questions About Making Buckeye Bars
What are buckeye bars?
Buckeye bars are a peanut butter fudge layer baked into a pan (no baking required) and topped with melted chocolate. They’re easy to slice and serve.
What are buckeyes?
Buckeyes are bite-sized peanut butter fudge balls dipped in chocolate, named for their resemblance to Ohio buckeye seeds.
How many servings does this recipe make?
One batch yields about 25 bars.
How long do these bars last?
Store the bars in an airtight container in the refrigerator for up to five days.
Ingredient Notes
- Creamy peanut butter blends best; crunchy peanut butter can leave uneven texture.
- Use fully softened butter so it incorporates smoothly and helps the bars hold together.
- Vanilla enhances the flavor of both the peanut butter and chocolate.
- Salt balances the sweetness. If you use salted butter, you can reduce or omit added salt.
- Powdered sugar sweetens and firms the filling; add slightly more or less as needed for a firm, but not dry, texture.
- Semi-sweet chocolate chips work well, though you can use milk or dark chocolate to suit your taste.
- A small amount of coconut oil helps the chocolate melt smoothly and gives a glossy finish; refined coconut oil won’t impart coconut flavor.
- Top with festive sprinkles for holiday presentation, or use flaky sea salt for a sweet-salty contrast.
Looking for more holiday recipes?
- Hot Cocoa Cookies
- Rum Balls
- Christmas Bark
- Peanut Butter Fudge
Buckeye Bars
These buckeye bars deliver the classic peanut butter and chocolate flavor in a quick, no-bake format. The filling is soft but holds its shape, and the chocolate top sets in the fridge so bars are easy to slice.
10 minutes
15 minutes
25 minutes
Ingredients
- 2 cups creamy peanut butter
- 1 stick (1/2 cup) unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 5 cups powdered sugar
- 1 1/2 cups chocolate chips
- 1 teaspoon refined coconut oil
- 2 tablespoons festive sprinkles, optional
Instructions
- Line an 8×8″ pan with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment, beat peanut butter and softened butter together until smooth.
- Add vanilla and salt, mixing to combine. Scrape down the bowl as needed.
- With the mixer on low, gradually add powdered sugar until the mixture forms large crumbles.
- Press the peanut butter mixture into the prepared pan, making a smooth, even layer. For a polished top, cover with parchment and press down to compact.
- Melt chocolate chips with coconut oil in 30-second intervals in the microwave, stirring between each interval until smooth.
- Spread the melted chocolate over the peanut butter layer in an even coat.
- While the chocolate is still wet, add sprinkles if desired.
- Chill in the refrigerator until the chocolate is set, about 20 minutes. Use a sharp, warm knife (wipe between cuts) for clean slices.
- Serve chilled or at room temperature. Store in an airtight container in the fridge for up to five days.
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