Buckeye Bark is a delectable treat that marries the classic flavors of chocolate and peanut butter into an easy-to-make bark. Inspired by the beloved Buckeye candies, this recipe layers rich chocolate with a creamy peanut butter mixture, creating a sweet, crunchy treat that’s perfect for sharing—or keeping all to yourself. With minimal ingredients and no need for baking, it’s a quick and satisfying dessert that’s ideal for holidays, parties, or any time you need a sweet fix.
Ingredients:
- 2 pounds (32 ounces) chocolate candy coating or almond bark, such as Candiquik (see Note)
- 2 cups creamy peanut butter (not natural)
- 2 cups powdered sugar
- 1/4 cup butter, melted
- (Optional) 1 teaspoon vanilla extract
Instructions:
1. Prepare the Chocolate Base:
- Line a cookie sheet with parchment paper. The size of your cookie sheet can vary depending on how thick or thin you want your bark. For a thinner bark, spread the chocolate into a larger rectangle, and for a thicker bark, use a smaller rectangle.
- Melt half of the chocolate (1 pound) according to the package directions. Once melted, spoon the chocolate onto the parchment-lined sheet and spread it evenly with an offset spatula to your desired thickness.
- Chill the chocolate in the freezer for at least 10 minutes, or until it is firm.
2. Prepare the Peanut Butter Layer:
- While the chocolate is hardening, mix together the peanut butter, powdered sugar, melted butter, and vanilla (if using) with a stand mixer or hand mixer until well combined and smooth.
- Once the chocolate has chilled and set, gently press the peanut butter mixture on top of the hardened chocolate, spreading it into an even layer. You can chill the peanut butter layer for an additional 10 minutes if desired, but this step is optional.
3. Add the Top Chocolate Layer:
- Melt the remaining half of the chocolate (1 pound) according to package directions. Pour the melted chocolate over the peanut butter layer, spreading it evenly to cover the peanut butter completely.
- Chill the bark in the refrigerator or freezer for at least 30 minutes, or until the chocolate is completely set.
4. Cut and Serve:
- Once fully chilled, use a sharp knife to cut the bark into squares. The pieces will not be perfect, but that’s part of the charm of this rustic treat.
- Store the Buckeye Bark in an airtight container in the refrigerator to keep it fresh and enjoy it whenever you need a sweet treat!
Tips:
- Chocolate Coating: Using chocolate candy coating or almond bark ensures that the chocolate layer sets up firmly and has a nice snap when you bite into it. If you prefer a more traditional chocolate flavor, you can use high-quality semisweet or dark chocolate, but it may not set as firmly without tempering.
- Peanut Butter: Be sure to use regular creamy peanut butter and not the natural kind, as the consistency and oil separation in natural peanut butter can affect the texture of the peanut butter layer.
- Cutting the Bark: For cleaner cuts, warm the knife slightly under hot water, wipe it dry, and then slice through the bark. This helps the knife glide through the chocolate layers more easily.
- Serving: This bark is perfect for gift-giving during the holidays or as a simple, crowd-pleasing dessert. It’s also great for storing in the freezer and breaking off a piece whenever the craving strikes.
Enjoy this sweet and satisfying Buckeye Bark as a treat that combines the best of both worlds—rich chocolate and creamy peanut butter—into one irresistible bite!
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