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No-Bake Buckeye Bars

No-Bake Buckeye Bars

Easy no-bake buckeye bars with a buttery graham cracker crust, a thick creamy peanut butter layer, and a smooth chocolate top
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Prep Time 25 minutes
Chill time 2 hours 35 minutes
Total Time 3 hours
Servings: 16 bars
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Crust
  • 1 1/2 cups about 150 g graham cracker crumbs (about 10 full sheets)
  • 1/4 cup 50 g granulated sugar
  • 6 tablespoons 85 g unsalted butter, melted
  • 1/4 teaspoon salt
  • Peanut butter layer
  • 1/2 cup 113 g unsalted butter, softened
  • 1 cup 250 g creamy peanut butter
  • 1 3/4 cups 210 g powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Chocolate topping
  • 1 1/2 cups 255 g semi-sweet chocolate chips
  • 2 tablespoons unsalted butter

Method
 

  1. Prepare the pan. Line an 8x8 inch pan with parchment paper, leaving some hanging over two sides so you can lift the bars out later.
  2. Make the crust. Stir the graham cracker crumbs, sugar, and salt together. Add the melted butter and mix until the crumbs look like wet sand.
  3. Press the crust. Pack the crumbs firmly into the bottom of the pan with the back of a measuring cup or a flat glass. Chill for 15 minutes.
  4. Make the peanut butter layer. Beat the softened butter and peanut butter until smooth. Add the powdered sugar, vanilla, and salt, and mix until thick and creamy.
  5. Spread the filling. Press the peanut butter mixture evenly over the chilled crust. Smooth the top with a spatula, and chill for 20 minutes.
  6. Add the chocolate. Melt the chocolate chips and butter in 30-second bursts in the microwave, stirring each time, until smooth. Pour over the peanut butter layer and spread evenly to the edges.
  7. Chill. Refrigerate for at least 2 hours, until the chocolate is firm.
  8. Slice. Lift the block out with the parchment, let it sit for 5 to 10 minutes, and cut into 16 squares with a sharp knife.

Notes

• Peanut butter: Use regular creamy peanut butter such as Jif or Skippy. Natural peanut butter separates and makes the filling oily and soft.
• Graham crackers: Crush them finely in a food processor or in a zip bag with a rolling pin. Fine crumbs make a crust that holds together.
• Chocolate: Semi-sweet balances the sweet filling. Dark chocolate chips work for a less sweet top.