Name: Buckeye Bars — Peanut Butter & Chocolate
Ingredients: 1 cup (250g) creamy peanut butter (not natural/oily); ½ cup (1 stick / 115g) unsalted butter, softened; 2 cups (240g) powdered sugar; 1 tsp vanilla extract; Pinch of salt; 1½ cups (255g) semi-sweet or milk chocolate chips; 1 tbsp coconut oil or shortening (for smooth melting); Optional: flaky sea salt for finishing

Ingredients

Scale

For the peanut butter layer:

1 cup (250g) creamy peanut butter (not natural/oily)
½ cup (1 stick / 115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 tsp vanilla extract
Pinch of salt

For the chocolate topping:

1½ cups (255g) semi-sweet or milk chocolate chips
1 tbsp coconut oil or shortening (for smooth melting)
Optional: flaky sea salt for finishing

Instructions

Prep: Line an 8×8″ pan with parchment paper, leaving overhang for easy removal.
Make peanut butter layer: In a bowl, beat peanut butter and butter until smooth. Add powdered sugar, vanilla, and salt; mix until thick and dough-like. Press evenly into bottom of pan. Chill 10 minutes.
Melt chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until smooth (~1.5 min total).
Top: Pour melted chocolate over chilled peanut butter layer. Spread gently to cover completely. Sprinkle with flaky salt if desired.
Chill: Refrigerate at least 1 hour, or until firm.
Cut into squares or rectangles. Store chilled.

💡 Pro Tips:
– Use regular peanut butter (like Jif or Skippy)—natural PB can make the filling oily or crumbly.
– For dairy-free: Use dairy-free chocolate and coconut oil.
– Double the batch—it keeps well for up to 2 weeks in the fridge or 3 months frozen!

Prep Time & Nutrition (per bar, makes 16):