Easy And Simple!

No need to sit around and roll buckeye balls. We took all the work out of making buckeyes and turned it into a bark! It's a delicious chocolate and peanut butter combination.

Buckeye Bark

Is there anything more perfect for each other than peanut butter and chocolate? This delicious candy recipe is so simple that you could have this whipped up in under 30 minutes. That's right. All this could be yours in less than 30 minutes. If ever there was a recipe that needed to be made right away it's this one. Creamy sweet peanut butter sandwiched between rich semisweet chocolate. This stuff is too good to be true!

Buckeye bark recipe

Yields 9 x 13-inch pan

Ingredients:

  • 1 stick unsalted butter
  • 1 pound creamy peanut butter
  • 2 cups powdered sugar
  • 2 pounds semisweet morsels or chocolate candy coating

Directions:

  1. Line a 9 x 13-inch pan with parchment paper and set aside until ready to use.
  2. Melt butter and add to a bowl of an electric stand mixer. Add in peanut butter and mix to combine.
  3. Slowly incorporate powdered sugar until everything is combined and you get a thick peanut butter mixture. It will remind you of really soft fudge and should hold together if rolled into a ball.
  4. Melt 1-1/2 pounds of chocolate and spread into the bottom of the parchment-lined pan. Let cool and harden and then press peanut butter butter mixture evenly on top of the chocolate.
  5. Melt remaining chocolate, spread onto peanut butter, let harden, then cut into squares and enjoy!

Want more buckeye candy? Try these traditional buckeye balls >>

More peanut butter recipes

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Peanut butter ice cream cornucopias recipe
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Comments

Comments on "Buckeye bark recipe"

Brandy O'Neill January 29, 2014 | 11:36 AM

Hi Denice: I think adding in some rice kris pies would do just fine! Hi Chris: Did you line the bottom of the dish as instructed? If you don't line the chocolate will not come out very easily. Hi Kaycee: I have frozen the traditional buckeye balls before with no issues but I"m not sure about the bark. If you try it let me know! Hi Maureen: I don't think PB2 would be a good choice. I would stick to regular peanut butter for the best results.

Holli January 06, 2014 | 4:37 PM

A couple tips - We call these Buckeye Bars and I've been playing with them for years. Add a sleeve of crushed graham crackers and reduce powdered sugar. No need to use mixer. Melt both butter and peanut butter together, add powder sugar and crushed graham crackers and mix well. Add a little oil or butter (1-2 Tablespoons) to the chocolate during melting phase will keep it from cracking when you cut it. I've also made it in muffin tins lined with aluminum foil cupcake liners. They were fidgety, so melting in the oven is a great idea! use a little scoop to plop in the pb mixture. Then pour over the top layer - like a Reeses Buckeye style. You can also put the pb mixture on the bottom and layer all the chocolate on top (use butter or oil with it). Crunchy or smooth pb is fine. PB2 has to be reconstituted into peanut butter. I think I'd add some extra butter to get the creamy texture or it might end up dry.

Maureen RecCook January 02, 2014 | 1:48 PM

Would PB2 work in this? If so, how much would you use? (I just saw this recipe and want to make it NOW but only have a little bit of peanut butter left, and 2 unopened jars of PB2.)

Bunny Prather December 27, 2013 | 8:28 AM

This was so good. I didn't have room in the fridge. Popped a top on my pan and set it out in the snow. Works fine in Colorado.

Kaycee December 26, 2013 | 5:30 PM

Are these freezable? They sound (and look) yummy. Need to stock up on things for a shower & these look perfect.

Bethany December 22, 2013 | 5:29 PM

I just finished making these. SO easy and delicious! Here are some tips to add to Brandi's great recipe... * Spread 3 cups chocolate chips in the bottom of the lined 9x13 pan * Pop that in the oven (350 for 10 min) or until melty. Smooth with back of spoon. Much easier than melting and pouring! Then pop in fridge for another 10 minutes until just solid * One jar peanut butter, one stick butter and 2 cups confec. sugar * Spread over solid chocolate * Melt another 2 cups of chocolate in microwave (I used a double boiler cause I have one) then spread over PB * Pop in fridge until solid (i.e. you can touch with your finger and not smudge) * PULL THE WHOLE BLOCK OUT OF YOUR PAN by grabbing corners of parchment paper * Now it's easy to cut into tiny blocks with a big sharp knife. Thanks for the recipe Brandy!

Chris December 22, 2013 | 4:16 PM

Great idea but major failure here. Will probably stick to original balls. Chocolate cracked on top layer. peanut butter layer oozed out and couldn't get bottom layer out of pan. They taste great, though! Just not good enough for cookie tray.

Lori S. December 22, 2013 | 2:24 PM

I made these today. The flavor is great, but they ended up very messy and difficult to cut, so I'm not sure I'll make them again. I didn't use the full two pounds (32 oz.) of chocolate chips, as that seemed like a LOT for a 9x13 pan, based on other bars I've made. I used one 12 oz pkg for the bottom layer, then another 8 oz (2/3 pkg) for the top. One cup is 8 ounces by *volume*, not ounces by weight, so I'm wondering if that's part of it? One cup of chocolate chips is actually 6 ounces by weight, not 8. Nan is correct that it's important not to confuse the two. Plus, if you're adding two cups in volume (8 oz. + 8 oz.), you don't get a pound, you get a pint (16 oz.). It would be so much less confusing if someone hadn't used ounces for two separate things ;)

Joslyn December 20, 2013 | 5:16 AM

THANK YOU - I wanted crunchy buckeyes but this will be sooo much easier!!!

suemm88 December 19, 2013 | 9:42 AM

These look delicious! Can't wait to try them! Thanks for posting.

Lori December 18, 2013 | 6:32 PM

Anne, The answer to your question is in the comments below. 1 pound of peanut butter is one jar. 1 lb is 2 cups...8 oz = 1 cup - so you need 16oz of chocolate for this recipe. It's crazy how many people are asking for substitutions and asking extra questions....the recipe is for free. LOL! Poor Brandy.

Bubba December 18, 2013 | 5:33 PM

nice recipe but no way on the 30 minutes at all. at least 70 imo

Anne December 18, 2013 | 4:10 PM

Please convert all weights to cups for this recipe

Denice December 18, 2013 | 6:21 AM

Would adding the rice krispies that we love so much in our buckeyes ruin this recipe? If so, I think I will use the crunchy peanut butter instead! Thanks for saving me so much time with the recipe! I hate rolling and dipping those buckeyes! :)

Char December 17, 2013 | 9:44 PM

Use a pizza cutter wheel to cut your pieces

Kathy December 17, 2013 | 9:05 PM

Any tips on cutting....made last year and didn't cut very well

Kati December 17, 2013 | 7:31 PM

Thanks Brandi! I've been baking for hours so perhaps it was just too warm in here! thanks for this LOVELY recipe. I love buckeyes but don't have it in me to roll them all out, so this is perfect! Mine are cooling in the fridge now and I have a LONG list of friends expecting samples tomorrow :)

Brandy O'Neill December 17, 2013 | 7:19 PM

Hi Katie! I let my first layer harden which only took about 10 minutes. If your house is warm try putting it in the fridge or freezer to speed up the process. Then I pressed in my PB, topped with remaining chocolate and let it cool. In total it took about 30 minutes. Again, you can speed up the process by popping the pan in the fridge or freezer.

Brandy O'Neill December 17, 2013 | 7:14 PM

Hi d12d! Yes, you can melt chocolate without adding butter. If you melt it in the microwave I like to give it a stir every 20 seconds. If your chocolate does happen to clump up and seize you can revive your chocolate by adding in a little vegetable oil and giving it a stir to thin it back out.

Kati December 17, 2013 | 6:54 PM

Hi - I melted 24 oz of choc chips (1.5 lbs) and it's been in the fridge for a while, how long typically does it need to harden? Your note said this would be done in 30 mins but i've been waiting almost that long for the first layer to harden. Did I miss something?

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