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Buckeye bark recipe—chocolate and peanut butter don’t get any better than this!

buckeye bark recipe

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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 24 servings
Calories 301 kcal

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!

One Last Thing

We use Peter Pan peanut butter because it is extra creamy and makes for a really nice texture!


Calories: 301kcalCarbohydrates: 27gProtein: 6gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 105mgPotassium: 70mgFiber: 2gSugar: 22g
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