BUCKEYE BARS

Buckeye Bars HOLIDAY COOKIES 2019 DEC 4, 2019

The Buckeye is a cherished confection in the Midwest: Little balls of peanut butter filling are enrobed in chocolate, save for a small, circular window so that they resemble buckeye nuts, which are native to Ohio. The candies are time- consuming to make, so this bar version -- cut into small fingers because a little goes a long way -- delivers all the pleasure with very little effort. It's essentially a whole pan of peanut butter cups.

To make a nut-free version of this recipe, replace the peanut butter with Biscoff cookie butter and reduce the confectioners' sugar to 1 cup.

This recipe can easily be doubled for a 9-by-13-inch pan.

Make Ahead: The bars can be refrigerated in an airtight container for up to 1 week or frozen for several months. (In case you're wondering, they're delicious straight from the freezer.)

The Washington Post

SERVINGS:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 18 servings; makes one 8-inch slab

INGREDIENTS

FOR THE PEANUT BUTTER LAYER

1 3/4 cups (215 grams) very finely ground graham cracker crumbs (from 14 rectangles, crushed in a plastic bag with a rolling pin or in a food processor)

1 1/2 cups (160 grams) confectioners' sugar

10 tablespoons (1 stick plus 2 tablespoons/140 grams) unsalted butter, melted and cooled 3/4 cup (192 grams) creamy peanut butter, such as Skippy or Jif brand

2 ounces (57 grams) full-fat cream cheese, at room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon fine sea salt

FOR THE CHOCOLATE LAYER

3/4 cup (125 grams) semisweet or bittersweet chocolate chips 1 tablespoon creamy peanut butter

Flaky sea salt, such as Maldon, for sprinkling (optional)

 

DIRECTIONS

Spray an 8-inch square baking pan with nonstick cooking spray and line it with parchment paper, leaving enough overhang on the sides to form a sling that you can use to lift the slab out later.

Make the peanut butter layer: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, combine the graham cracker crumbs, confectioners' sugar, melted butter, peanut butter, cream cheese, vanilla and salt on medium-low speed until well blended. Pat evenly into the prepared pan. Refrigerate until lightly set and cool to the touch, about 20 minutes.

Make the chocolate layer: In a medium, microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on high in 30-second bursts, stirring well after each interval, until the mixture is melted and smooth. Let cool slightly, then spread evenly over the peanut butter layer. Sprinkle with flaky sea salt, if desired. Refrigerate until firm, at least 1 hour. Using the parchment handles, transfer the slab from the pan to a cutting board, and cut into fingers.