Most people know of the traditional Buckeyes recipe (chocolate covered peanut butter balls.) If you want the treat of the delicious combination of chocolate and peanut butter, but don’t feel like rolling peanut butter into a million tiny balls and carefully dipping those into chocolate, then Buckeye Bark is the perfect solution for you!
- 2 cups creamy peanut butter (but don’t use natural peanut butter for this recipe!)
- 2 cups powdered sugar
- 2 lbs of chocolate candy coating or almond bark
- 1/4 cup butter, melted
- 1 tsp vanilla
- Line a baking sheet with either parchment paper or a Silpat Mat. (I used a Silpat.) The size of the cookie sheet you should use is dependent on how thick you want the layers to become. A larger sheet will result in thinner bark/layers and a smaller sheet will create thicker bark.)
- Melt half of the chocolate per the package instructions. I’m notorious for burning chocolate while trying to melt it so I was extra careful during this step. I used Brach’s Almond Bark, which happened to be on clearance at Publix (score!) but any brand will do. This particular almond bark came in large, breakable squares, but chopped each square up even more prior to melting. The best ways to melt baking chocolate are with a double boiler or (the admittedly tedious) 30 second increments on medium power in the microwave, stirring between each 30 seconds. I opted for the latter this time.
- Pour or spoon the melted chocolate onto the parchment or Silpat-lined cookie sheet. Evenly distribute with a spatula. Place in the freezer to chill and harden while you complete the next step.
- Using a stand or hand mixer, combine the peanut butter, vanilla, melted butter, and powdered sugar until thoroughly mixed. Spoon onto the chilled chocolate and distribute evenly and place into the freezer to chill for a bit while you melt the second chocolate layer.
- Melt the second half of the chocolate just as you melted the first. Pour over the peanut butter layer and use your spatula to even it out.
- Chill in the freezer for a few hours, then cut for serving. Not the prettiest shapes emerge when you attempt to cut this bark, but it’s tasty nonetheless!
- We store this in the freezer, but the fridge is good too. I recommended one or the other, especially if you live in a warmer climate, as it will help keep the peanut butter from softening.
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