Buckeye Candy Bars

OMG: these buckeye candy bars are big trouble. Easy to make; 4 ingredients, not that much sugar, no baking.  TROUBLE! I can’t believe I have never made them before; where was this amazing treat hiding? They are seriously tasty and rather addictive.  And they are naturally gluten free; just no flour in these babies so no one will miss as it doesn’t belong in buckeyes.

I rarely buy peanut butter cups as I gobble them up immediately. These bars taste very close to a peanut butter cup. And they need no baking so kids could definitely make a batch all on their own.  A must make treat for anyone addicted to chocolate and peanut butter together.

The recipe is either plain or chunky peanut butter; commercial not natural peanut butter; the natural won’t work. You could make them with dark chocolate chips; I am thinking about that! They store at room temp asl long as your room isn’t too hot; I wouldn’t make these in the  hot days of summer unless you plan to keep them refrigerated.  You can cut them in small square or big ones or long bars to mimic a candy bar; what ever floats your boat.

I made a 9×9 square of them; you can easily double the recipe and make it in a 9×13 pan. It goes without saying that a box of these is a lovely gift for a dear friend!

Buckeye Candy Bars


1/2 stick of softened butter plus 1.5 Tsp. more for the chocolate layer

¾ cup creamy or chunky peanut butter

1.5 cups powdered sugar; sift if lumpy

6 oz of semi-sweet chocolate chips (half a bag)


Line a 9×9 baking dish with parchment paper or wax paper. Put the half cup of butter and peanut butter in a mixing bowl; beat with electric mixer until smooth. Add in the powdered sugar gradually running the mixer on slow speed. It needs to be well combined; press into the prepared pan. Melt the chocolate chips and 1.5 Tsp. butter in microwave on low. Stir to combine. Drop blobs of chocolate over the pan and spread over the peanut butter mixture until a thin even layer is achieved. Chill at least 30 minutes before cutting into bars or squares.

Store in cool location. Lasts about a week if no one finds your stash and gobbles them up! You could wrap in heavy duty foil and freeze for a few weeks. Thaw before eating, 30-60 minutes on countertop.

Easy to double recipe and make in a 9×13 pan.  Enjoy!