Buckeye bars are a naturally gluten-free no-bake dessert made with the classic combination of a peanut butter and chocolate layered and sliced into perfect handheld dessert bars!
Line a square 9x9 baking dish with parchment paper.
Add the peanut butter and softened butter to the bowl of a stand mixer and beat on medium speed with a paddle attachment until combined thoroughly, scraping down the sides as it blends.
1 cup creamy peanut butter, 1 stick butter
Add the vanilla extract and blend on low speed and then add the powdered sugar slowly. (careful not to over pack the measuring cup. see notes)
1 teaspoon vanilla extract, 2 ½ cups powdered sugar
Once all powdered sugar is added, continue to mix on low speed until a ball forms. The dough should not be too wet. If it is add a little more powdered sugar.
Transfer the peanut butter mixture to the lined pan and press it down with fingers or he back of wooden spoon (press into the corners well)
In a separate microwave safe bowl, add the chocolate chips and coconut oil and microwave for 30 seconds then stir and heat for 20-30 more seconds.
2 cups chocolate chips, 2 tablespoons coconut oil
Pour the melted chocolate mixture over the peanut butter layer and use a spatula to spread the chocolate evenly over top.
Place the bars in the refrigerator for approximately 2 hours to allow the chocolate to fully hardened.
Top with sea salt, if desired.
Notes
Store in an airtight container in the fridge for up to three days.Use dark chocolate chips or milk chocolate chocolate chips.The coconut oil will help the chocolates consistency and give it a nice shine.It's best to spoon the powdered sugar into the measuring cups and level off with the back of a butter knife. Or use a food scale to weigh the powdered sugar out. Be careful not to over-pack the measuring spoon or the bars will be more crumbly.