Tuesday, January 5, 2010

Mrs. T's Buckeye Bars

This recipe comes to me via a good friend’s mother. I made these in college once for the both of us when we were missing the delicacies of our home state. For those of you who didn’t grow up in The Buckeye State, when something is labeled “buckeye” flavor, it means it is that wonderful combination of peanut butter and chocolate. The classic buckeye dessert is shaped like the nut of the same name, a peanut butter ball with a chocolate coating. This recipe is a foolproof alternative-nothing to shape or dip. If you move quickly you can get it all done in about ten minutes.

I wont lie: I felt a little like Sandra Lee when I began typing up this recipe. You know what I mean-it doesn’t feel like baking. Sure, Sandy is charming and has good ideas for quick evening meals (and mostly adult beverages if you’re really paying attention). Her recipes feel a little like cheating to me, too many shortcuts. Let me put it this way: No one would put her on Iron Chef America without a few boxes of cake mix being the “featured ingredient.” These bars are so ridiculously easy that it feels silly to post it-but they are so delicious, you'll be glad I did.

Mrs. T’s Buckeye Bars (slightly modified)
3 C creamy or crunchy peanut butter (28 oz)
2 C graham cracker crumbs
2 ½ C powdered sugar
1 1/2 sticks (3/4 C) butter, melted
2 C chocolate chips, melted (1-12 oz bag plus 2/3 C) (the orginial recipe calls for just one bag, but I like my chocolate-peanut butter ratio to be a little more even. If you only have one bag lying around I’m sure you wont be disappointed with the results)

Equipment Needed: 9x9” baking pan

Mix peanut butter and melted butter together, stirring in dry ingredients until smooth. Spread into buttered 9x9” pan, pouring the melted chocolate chips on top*. Spread melted chocolate so that it covers the entire pan. If you’re feeling cutesy, you can decorate the tops with peanuts. Cut into small bars and serve. I recommend 1”-1 ½” square bars because they are rich. Filthy rich. Plus, that way you can fit them into a cupcake liner.

*If you are using natural peanut butter straight from the unopened jar (the kind you have to stir before using) I recommend having it set in the fridge before spreading the melted chocolate chips on top. If you avoid that step your chocolate will be more difficult to spread proportionately.

Please note, C Fierce has been busy with her own buckeyes-leading them to victory in the Rose Bowl last week. She will be back soon, promise!


  1. I need to make these for dave. Whether he knows it or not, he loves the buckeye flavor combo. And its easy!

  2. Ha - got a kick out of the reference that Sandra Lee always has a cocktail recipe! :D

    Love this recipe - I am passing it onto my daughter who is the baker in our family!

  3. The next time I make these, I think I will use a mini muffin pan (genius! I only have three of them!) to divide them into bite sized pieces rather than cutting them after they've set. If you're not anal about spreading the chocolate evenly, it can get thick in parts and make it really tough to cut.

  4. I made FOUR batches of the rolled Buckeyes this season and I swore that I would never care if I ever ate another in my life. However, now that they've all been given away, I'm missing the flavors and this recipe sounds far less time consuming than rolling over 2,000 little balls and dipping them in chocolate with a toothpick. Yup...I'm saving this one!