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!
They baked fine; yummy mildly peanut buttery…we ate a bunch and then I tried to bake a quiche a few hours later for our supper. Neither oven would turn on, there had been troubles of late; had to run the broiler the other day to get it hot and then oven came on. No such luck today. I ended up broiling it in the upper oven which has that capability. Scorched quiche; yummy in the less than black area of it…at least we were able to enjoy a supper before I set out to find a new range. I have gas heat and a gas stove. Love gas cooktop; loved my gas oven a bit less; my now defunct ovens always had a lot of difficulty maintaining a set heat.
I did a lot of research and settled on a Frigidaire one oven with 2 power burners, 5 total burners, grate top for sliding pots from burner to burner and it goes the full top so more room for a big pan. I also wanted self-cleaning and a convection oven. Got that and even a quick preheat cycle. The range got here in only 3 days and it was installed within 30 minutes of the truck arriving.
So far, I love it; nice even heat in oven; holds temp and is certainly not lower than correct temp I set it for. Range top burners heat well and the timer is easy to set. I haven’t tried the convection setting yet but I plan to! I baked some tartlets; put the shelf down to the very lowest it goes; just above the metal bottom. My tartlet crusts baked perfectly; can be difficult to get a browned crust when baking gluten free pie dough in a regular oven. My old range had a smaller upper pizza oven which was awesome for pies and pizza because of the bottom heat which cooked/browned them perfectly. But double oven equals double the price. Just not doable or justifiable. I got as much range as I could afford and I am very satisfied so far. My biggest hint for regular ovens: I strongly suggest you bake all pies at the lowest level of your oven for a nicely brown crust.
I think it’s a beauty!!
Do your homework in researching ranges and be sure you are clear on what features you really want so you are satisfied with what you bought rather than wishing for something you might have selected…
No more scorched quiches or under baked pies. My new range is wonderful and we are a pair of happy bakers!
I keep hearing about recipes for three ingredient peanut butter cookies. I wanted something a bit more actual cookie texture (think less greasy) and with less sugar than the versions I have come across. So I decided to play with the proportions and I wanted to add some gf flour. I cut the sugar by one fourth and dumped in a small amount of flour. To make sure my results weren’t like a brick I added some baking powder and to keep them from being incredibly crumbly messes I tossed in a touch of xanthan gum. The resulting dough was still a tad crumbly but when you scrunch up about a tablespoon with your fingers it forms a ball that can be flattened with a fork dipped in granulated sugar in the traditional cross hatch of all great peanut butter cookies.
The results: simple but tasty = peanut butter heaven. I must advise that I used chunky peanut butter. I don’t much care for creamy peanut butter so I try not to have to buy it for recipes. So I chunked it and my somewhat picky eater who doesn’t like chunky peanut butter was in love with these beauties. I am guessing it would work with creamy. Let me know how they turn out if you make them with a creamy peanut butter.
To review, significantly lower in sugar than most three ingredient recipes, great flavor and texture and simple to make. Bonus: they still remind me of the peanut butter cookies of my childhood…which were full of all purpose flour! I used my typical flour blend; King Arthur gf blend but I am sure Better Batter or Cup for Cup will work. If your blend has gum in it no additional gum is needed so leave that quarter teaspoon out.
Note: if you love the salty cookie concept, sprinkle with coarse sea salt before baking. Either sweet or salty they are somewhat addictive, especially fantastic with a glass of cold milk.
Chunky Peanut Butter cookies
1 cup chunky peanut butter
¾ cup sugar
1 large egg (room temp)
½ cup gf flour blend
½ tsp. baking powder
¼ tsp. xanthan gum
¼ cup sugar for fork action
Coarse sea salt (optional)
Directions: Mix first six ingredients well in stand mixer. Form into balls by squeezing in hand. Place on ungreased cookie sheet, press with fork dipped into sugar. Sprinkle with coarse sea salt if desired.
Bake at 375 for 9 to 11 minutes. Watch carefully – they burn easily. Let stand one minute before lifting off with pancake turner to a cooling rack. Eat and enjoy these gems of cookies…you will be taken back to your childhood.