Buckeye Bark Recipes
BUCKEYES I
This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.
Provided by Tammy Winters
Categories Desserts Cookies No-Bake Cookie Recipes
Time 50m
Yield 30
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
- Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Nutrition Facts : Calories 331 calories, Carbohydrate 40.6 g, Cholesterol 16.3 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 105.5 mg, Sugar 36.9 g
EASY BUCKEYE BARS
The traditional Ohio treat now made easier in bar form.
Provided by BUCKEYEMJ
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- Grease a 10x15-inch jelly roll pan.
- Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Pour melted chocolate evenly over the peanut butter layer. Let buckeye bars cool completely before cutting into squares.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 30.6 g, Fat 18.8 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 5.4 g, Sodium 145.5 mg, Sugar 26.9 g
BUCKEYE BARK
Make and share this Buckeye Bark recipe from Food.com.
Provided by Gagoo
Categories Candy
Time 1h
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Melt half of the chocolate candy coating according to the package directions, then spread over parchment paper or a silpat-lined cookie sheet. Spread to a large rectangle, but not too thin - approximately 1/8″ to 1/4″ thickness. Place in freezer to firm up.
- In a large bowl, beat together the peanut butter, Confectioners' sugar, melted butter and vanilla extract until smooth and creamy. Remove first chocolate layer from the freezer and spread the peanut butter mixture over the top. Return to the freezer and melt the remaining chocolate candy coating. Once that is melted, spread it over the top of the peanut butter layer and freeze until set.
- Break up the bark into small pieces using a butcher knife. Store in the refrigerator or freezer until ready to serve. (Doesn't have to be kept in fridge or freezer, but I prefer my candy cold).
- NOTE:.
- In place of chocolate candy coating, you can use 20 oz semi-sweet chips per 4 to 6 oz block of paraffin wax, will perform like almond bark, however, have a better taste, less waxy tasting.
Nutrition Facts : Calories 236.4, Fat 17.3, SaturatedFat 5.6, Cholesterol 12.2, Sodium 116.7, Carbohydrate 16.9, Fiber 1.5, Sugar 14.1, Protein 6.4
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- Line a cookie sheet with parchment paper. The size of your cookie sheet doesn't really matter. If you like your bark thinner you'll just spread the chocolate into a larger rectangle and if you want a thinner bark spread it into a smaller rectangle.
- Melt half of the chocolate (1 pound) according to the package directions. Spoon chocolate onto the parchment lined sheet and spread with an offset spatula to desired thickness. Chill in the freezer for at least 10 minutes.
- While the chocolate is hardening, mix together the peanut butter, powdered sugar, melted butter and vanilla (if adding) with a stand or hand mixer until well combined.
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- Line a baking sheet with parchment or wax paper. Place the milk chocolate in a microwavable bowl and then microwave for 1 minute and 30 seconds at 50% power. Stir and cook an additional 30 seconds if needed. Stir until smooth. Then pour on the paper and spread out about 1/4″ thick with a spatula.
- Next place the peanut butter chips and peanut butter in a microwavable bowl and then microwave for 1 minute at 50% power. Stir and cook an additional 30 seconds if needed. Stir until smooth. Place spoonfuls across the top of the melted chocolate. Then take a knife and swirl it into the chocolate. I like to go across vertically and then horizontally.
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4.4/5 (76)Estimated Reading Time 2 mins
- Melt chocolate according to package directions. Pour half of melted chocolate onto a parchment lined baking sheet. Using a spatula, spread chocolate to create a large chocolate slab. Place in freezer for 10 minutes to solidify.
- Pour remaining melted chocolate over top of peanut butter layer. Carefully spread to edges to completely cover peanut butter.
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- 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.
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- Melt half of the chocolate according to package directions and pour into lined pan. Spread the chocolate into an even thin layer and set aside to firm up (can be placed in the refrigerator or freezer if desired).
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