A far easier method than making traditional Buckeyes, our Buckeye bark recipe requires no rolling or dipping. It’s all the delicious taste of chocolate and peanut butter without the work!
You could use chocolate chips if you desire, but the candy coating does not melt as quickly, which makes it better for eating out of hand. Sifting the powdered sugar keeps away lumps and produces a smooth filling.
These delicious bars can get quite soft if left at room temperature, so refrigerate them until they’re ready to eat. Serve with a glass of ice-cold milk or mug of your favorite coffee. Oh, and enjoy the Buckeye bark while you can…it goes quick!
buckeye bark recipe
what you'll need
- 1 lb chocolate candy coating you may use less depending upon the size of your cookie sheet
- 16 oz jar creamy peanut butter
- 2 cups powdered sugar
- 1 stick unsalted butter melted, 8 Tbsp
- 1/2 tsp pure vanilla extract
let's do it
- Line the inside of a cookie sheet with parchment paper and make sure there is a spot in your freezer where it can lay flat. Melt about 2/3 of the chocolate coating according to the package directions. (It is usually easiest in the microwave.) Pour the melted chocolate into the center of the parchment paper and spread it out until it is approximately 1/8" thick. Place the cookie sheet in the freezer to harden while you prepare the filling.
- In a large bowl or the bowl of a stand mixer, beat together the peanut butter, melted butter and vanilla extract until combined. Sift the powdered sugar into the bowl and mix until completely combined.
- Remove first layer of hardened chocolate from the freezer and spread the peanut butter filling evenly to cover the entire surface of the chocolate. Return the pan to the freezer to harden for about 15 minutes.
- When the filling has had a chance to harden in the freezer, melt the remaining chocolate coating. Remove the pan from the freezer and spread the chocolate evenly over the top of the peanut butter filing. (This layer will be slightly thinner than the bottom layer.)
- Return the pan to the freezer until completely set. Break up the bark into pieces and serve or store in the refrigerator until ready to eat. Enjoy!