Why You’ll Love This Recipe
I love Buckeye Bars because they’re simple, indulgent, and don’t require turning on the oven. The peanut butter layer is smooth and sweet, balanced perfectly by the glossy chocolate topping. They’re easy to slice, easy to store, and perfect for anyone who loves the peanut butter and chocolate combo (which, for me, is non-negotiable).
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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8 tablespoons salted sweet cream butter, softened
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3 cups creamy peanut butter
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2 teaspoons pure vanilla extract
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4 cups powdered sugar
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12 ounces semi-sweet chocolate chips
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2 tablespoons vegetable oil
Directions
1. Prepare the Peanut Butter Layer
I start by lining a 9×13-inch baking dish with parchment paper and setting it aside.
In a mixing bowl (or using a stand mixer), I beat the softened butter on medium-high speed for 1 minute until smooth. Then I add the peanut butter and vanilla and mix for another minute until everything is fully combined.
Next, I lower the mixer speed and gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Once everything’s in, I increase the speed and beat the mixture until smooth and thick.
I spread the peanut butter mixture evenly into the bottom of the prepared pan, using a silicone or offset spatula to level the top.
2. Make the Chocolate Ganache
In a microwave-safe bowl, I combine the chocolate chips and vegetable oil. I microwave it for 1 minute, stir, then continue microwaving in 15-second bursts, stirring each time, until the mixture is smooth and glossy.
I pour the ganache over the peanut butter layer and spread it evenly. I cover the dish and refrigerate it for 15–20 minutes to set the top slightly before slicing.
3. Chill and Serve
Once the ganache has begun to set, I slice the bars into 15 pieces (about 2½ by 3 inches each). I cover the dish again and return it to the fridge for an additional 1 hour and 45 minutes so they firm up completely.
After chilling, I lift the bars out of the pan using the parchment paper, re-slice if needed, and serve.
Servings and timing
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Servings: 15 bars
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Prep Time: 30 minutes
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Chill Time: 1 hour 45 minutes (plus initial 15–20 minutes for slicing)
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Total Time: 2 hours 15 minutes
Variations
When I want to switch things up, I try:
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Using crunchy peanut butter for a little texture
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Swapping the semi-sweet chips for dark chocolate or milk chocolate, depending on my mood
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Sprinkling sea salt or chopped peanuts on top before the ganache sets for added flavor and crunch
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Adding a layer of crushed graham crackers or pretzels beneath the peanut butter for a salty-sweet twist
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Using almond butter or cookie butter for a completely different (but still delicious) take
Storage/Reheating
I store the bars in an airtight container in the refrigerator for up to a week. If I want to freeze them, I separate layers with parchment paper and freeze in a sealed container for up to 2 months. I let them thaw in the fridge overnight before serving. They’re best served chilled, straight from the fridge, but they also hold up well at room temperature for a couple of hours.
FAQs
Can I make these bars ahead of time?
Yes, these are perfect make-ahead treats. I often make them the day before a party or event—they get better as they sit and firm up in the fridge.
Can I use natural peanut butter?
I prefer using conventional creamy peanut butter (like Jif or Skippy) for the best texture. Natural peanut butter tends to be too oily or runny and doesn’t hold together as well.
Can I use a different type of chocolate?
Absolutely. I sometimes use dark chocolate chips for a richer flavor or milk chocolate if I want a sweeter topping.
How do I get clean slices?
I let the bars chill thoroughly, then use a sharp knife that I wipe clean between cuts. Sometimes I warm the knife slightly for super-smooth edges.
Do I need to add the vegetable oil to the chocolate?
Yes, a little oil helps create a smooth, pourable ganache and keeps the chocolate from cracking when sliced.
Conclusion
Buckeye Bars are one of those desserts that always deliver. Rich, sweet, and loaded with peanut butter and chocolate, they’re everything I want in a no-bake treat. Whether I’m serving them for a holiday tray or sneaking one straight from the fridge, they hit that perfect sweet spot every time.
Print
Buckeye Bars
- Total Time: 2 hours 15 minutes
- Yield: 15 servings
- Diet: Vegetarian
Description
These no-bake Buckeye Bars combine a rich, creamy peanut butter layer with smooth chocolate ganache—just like the classic candy, in bar form.
Ingredients
For the Peanut Butter Layer:
8 tablespoons salted sweet cream butter, softened
3 cups creamy peanut butter
2 teaspoons pure vanilla extract
4 cups powdered sugar
For the Chocolate Ganache:
12 ounces semi-sweet chocolate chips
2 tablespoons vegetable oil
Instructions
Prepare the Pan:
Line a 9×13-inch baking dish with parchment paper. Set aside.
Make the Peanut Butter Layer:
In a mixing bowl or stand mixer, beat softened butter on medium-high speed for 1 minute until smooth.
Add peanut butter and vanilla extract; continue mixing for another minute until creamy.
Reduce the mixer speed to medium-low and gradually add powdered sugar, 1 cup at a time, mixing after each addition.
Increase the mixer speed to medium-high and beat until the mixture is completely combined and smooth.
Spread evenly into the prepared baking dish using a silicone or offset spatula.
Prepare the Chocolate Ganache:
Combine chocolate chips and vegetable oil in a microwave-safe bowl.
Heat for 1 minute, stir, then continue heating in 15-second intervals, stirring between each, until smooth and fully melted.
Layer and Chill:
Pour and spread the chocolate ganache evenly over the peanut butter layer.
Cover and refrigerate for 15–20 minutes, just until the chocolate begins to set.
Slice and Finish Chilling:
Remove from the refrigerator and carefully slice into 15 bars (approximately 2½ × 3 inches).
Cover again and refrigerate for an additional 1 hour and 45 minutes until fully set.
Serve:
Use the parchment paper to lift the bars from the pan. If needed, re-slice before serving. Enjoy chilled or at room temperature.
Notes
For a sweeter ganache, use milk chocolate instead of semi-sweet.
Chill thoroughly before slicing for clean, even bars.
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
Add a sprinkle of sea salt on top for an extra flavor boost.
- Prep Time: 30 minutes
- Category: Dessert, Bars
- Method: No-Bake
- Cuisine: American
