Buckeye bars are an easy, no-bake dessert packed with peanut butter and chocolate. Quick to make, naturally gluten-free, and always a hit!
Peanut Butter Chocolate Bars
Our easy Buckeye Bars recipe turns the traditional chocolate peanut butter balls, Buckeye balls, into a layered dessert! The candies look like the nut from the Ohio Buckeye tree and these bars deliver the same delicious sweet and salty combination, but this chocolate peanut butter recipe is served as a slice that you can share.
With its thick peanut butter base and smooth chocolate ganache coating, this chocolate peanut butter bars recipe resembles the taste of the iconic Ohio state candy ball. But because the chocolate layer sits on top of the peanut butter rather than surrounding it, it takes less time to make without the work of rolling.
If you can’t resist the classic reese’s peanut butter cups combination, my Buckeye Fudge, Buckeye Bars, Buckeye Brownies, and Buckey Pie recipes are just as easy as these no bake chocolate peanut butter bars.
Buckeye Bars Ingredients
- Salted butter: I prefer to use salted butter because it balances the sweetness of the peanut butter and the chocolate. If you only have unsalted butter, it will work, but maybe add a dash of salt to the recipe.
- Creamy peanut butter: Use processed peanut butter (like Skippy or Jif) rather than natural peanut butter. The oils separate in natural peanut butter and it doesn’t hold as nicely together as the processed version does. Feel free to substitute crunchy peanut butter with creamy peanut butter for added texture.
- Powdered sugar: Also called confectioner sugar, this adds sweetness and helps create a firm yet creamy filling.
- Pure vanilla extract: Adds a hint of warmth that complements the peanut butter.
- Semi-sweet chocolate chips: For the chocolate ganache topping, you can use dark chocolate chips or milk chocolate chips.
- Vegetable oil: Helps to create a smooth and glossy ganache, making it easier spread over the peanut butter layer. It also helps the chocolate set with a nice sheen.
See the recipe card for full information on ingredients and quantities.
How to Make Buckeye Bars
- Prepare The Peanut Butter Layer: Using an electric mixer, beat the butter until smooth. Mix in the peanut butter and vanilla, then add the powdered sugar, 1 cup at a time. Spread the peanut butter mixture in an even layer at the bottom of the baking dish.
- Make the Chocolate Layer: In a microwave-safe bowl, melt the chocolate chips and oil for 1 minute, stir, and heat in 15-second intervals until melted and smooth. Spread the melted chocolate over the peanut butter layer.
- Cover, Chill, And Cut: Cover and chill in the refrigerator for 15 – 20 minutes. Using a sharp knife, cut them into 15 (2 ½” x 3″) slices then re-cover and return to the frige for an additional 1 hour 45 minutes.
- Serve: Re-slice if neccesary and serve immediately. Enjoy!
Tips & Variations
- Skip The Spatula: You can use a piece of wax paper to smooth the peanut butter layer.
- Prepare Your Pan: For easier clean-up line your baking dish with parchment paper before baking. This will allow you to easily lift them out of the pan and slice for serving.
- Create Clean Cuts: If you try to cut the bars after the chocolate has fully set then, it will crack instead of giving you straight lines. For best results, refrigerate your bars for 15-20 minutes, then cut them into squares. Return the cut bars to the refrigerator for an additional hour and 45 minutes, or until ready to serve.
- Top Your Treats: Although it would be straying from the “traditional” buckeye candies, feel free to add some extra texture to your treats. Top with crushed nuts, chocolate sprinkles, chopped peanut butter cups, Reese’s Pieces, crushed graham crackers, or flaky sea salt for a subtle saltiness.
Serving Suggestions
Buckeye bars are perfect for any occasion! Serve them on a dessert platter with other treats, add them to holiday tables, or cut them into small squares for easy snacking. They’re great crumbled-over ice cream, packed in lunch boxes, or wrapped up as homemade gifts. They’re always a hit for parties, holidays, or a cozy movie night!
Proper Storage
- To Store: Store any leftovers in an airtight container for up to 2 weeks.
- To Freeze: You can freeze the bars in an airtight storage container or freezer bag for up to 3 months. Allow the bars to thaw in the refrigerator overnight before serving.
More No-Bake Desserts
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Buckeye Bars
Video
Ingredients
Peanut Butter Bar
- 8 tablespoons salted sweet cream butter softened
- 3 cups creamy peanut butter
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
Chocolate Ganache
- 12 ounce package semi sweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
Peanut Butter Layer
- Line a 9×13 baking dish with parchment paper. Set it aside.
- Using either a stand mixer, or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 minute, until smooth.8 tablespoons salted sweet cream butter
- Add the peanut butter and vanilla. Continue mixing for 1 minute, until smooth.3 cups creamy peanut butter, 2 teaspoons pure vanilla extract
- Lower the mixer speed to medium-low and add the powdered sugar 1 cup at a time, mixing well after each cup. Increase the mixer speed to medium-high and continue mixing until completely incorporated.4 cups powdered sugar
- Using either a silicone spatula, or an offset spatula, evenly spread the peanut butter mixture in the bottom of the prepared baking dish.
Chocolate Ganache
- Add the chocolate chips and oil to a small microwave safe bowl. Heat for 1 minute, stir, and continue to mix in 15 second intervals until the mixture is completely smooth.12 ounce package semi sweet chocolate chips, 2 tablespoons vegetable oil
- Using a silicone spatula, or an offset spatula, evenly spread the chocolate over the peanut butter layer. Cover and chill the refrigerator for 15 – 20 minutes.
- Remove the baking dish from the refrigerator. Carefully slice the buckeye bars into 15 – 2 ½ in x 3 in slices. Cover the baking dish and return the bars to the refrigerator to continue chilling for an additional 1 hour 45 minutes.
- Remove the bars from the dish by the parchment paper. You may need to carefully re-slice the bars. Serve immediately.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container at room temperature for up to 2 weeks.
- To Freeze: You can freeze the bars for up to 3 months. Allow the bars to thaw in the refrigerator overnight before serving.
- You can use a piece of wax paper to smooth the peanut butter layer.
- For easier clean-up line your baking dish with parchment paper before baking. This will allow you to easily lift them out of the pan and slice for serving.
- If you try to cut the bars after the chocolate has fully set then, it will crack instead of giving you straight lines. For best results, refrigerate your bars for 15-20 minutes, then cut them into squares. Return the cut bars to the refrigerator for an additional hour and 45 minutes, or until ready to serve.
I made these bars per instructions, and my filling is complete goo even after refrigerating for most the day.
I’ve made this recipe twice now. The first time, did half because we have a family member who doesn’t eat desserts. I should have made the whole recipe. Even she ate these bars. Today, I made the full recipe for my step daughter and her children. I probably need more. So delicious!
yum yum
They are not called Buckeye Balls, in Ohio they are called Buckeyes. That’s it nothing else.
peanut butter never set.. was still soft also ganache is made with heavy whipping cream but I thought I would try it..
Not as easy as recipe says