Description
No-bake buckeye bars with a rich peanut butter filling and a decadent chocolate topping. Brown butter adds a nutty depth of flavor.
Ingredients
Units
- 0.75 cups (177 ml) salted butter
- 4 teaspoons brown sugar
- 1 cups (237 ml) creamy peanut butter
- 1.5 teaspoons vanilla
- 3 cups (710 ml) powdered sugar
- Salt
- 10 ounces (283 g) semisweet chocolate chips
- 0.25 cups (59 ml) unsalted butter
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving extra overhang on the sides for easy removal.
- In a medium saucepan, melt the butter over medium-low heat. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown until it has a nutty aroma.
- Once browned and nutty, remove from the heat and stir in the brown sugar. Add the peanut butter and vanilla, stirring until combined. Gradually stir in the powdered sugar, a cup at a time, until the mixture is smooth.
- Pour mixture into prepared pan and place in the freezer until firm, about 30 minutes.
- Place the chocolate chips and the 1/4 cup unsalted butter in a microwave-safe bowl and heat in the microwave for 60-90 seconds. Remove and stir until smooth.
- Spread evenly over chilled peanut butter filling.
- Refrigerate until firm and set, at least one hour.
- Use a knife to loosen the edges before using the parchment sides to lift the bars out of the pan.
- Cut into squares and serve.
Notes
- For a deeper brown butter flavor, cook it until it has a light amber color and a nutty aroma, but be careful not to burn it.
- If you don’t have powdered sugar, you can substitute granulated sugar, but the mixture will be slightly coarser.
- Store Buckeye bars in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 15