Buckeye Bars Recipes

Steps:

• Grease a 10x15-inch jelly roll pan.
• Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Pour melted chocolate evenly over the peanut butter layer. Let buckeye bars cool completely before cutting into squares.

Steps:

• Melt the first two ingredients in microwave.
• Add the sugar and mix.
• Pat into 9 x 13" pan.
• Melt chocolate and 1/2 cup peanut butter together.
• Place over bottom layer.
• Refrigerate and cut into squares.

Steps:

• LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
• MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
• REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

Steps:

• Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners' sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch. Mix the toffee by hand.
• Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour.
• Once the balls are frozen, put the chopped chocolate in a small, heat-safe bowl. Set the bowl over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate. Refrigerate until ready to serve. Remove the toothpick before serving.

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13×9×2-inch baking pan and set aside.
• In a large bowl, combine brownie mix, eggs, oil and vanilla. Beat until combined. Stir in peanuts. Remove half of the brownie mix and set aside.
• Spread remaining brownie mix into prepared pan.
• Whisk together sweetened condensed milk and peanut butter in a medium bowl until smooth. spread peanut butter mixture evenly over the brownie mixture in the pan. Separate the reserved brownie mixture into pieces. Flatten each piece with your fingers and place on top of peanut butter mixture.
• Bake in preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.
• Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.
• Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.
• Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.

Steps:

• In a large microwave-safe bowl, combine butter and 1 cup peanut butter. Microwave, uncovered, on high for 1 minute or until butter is melted, stirring once. Beat in confectioners' sugar. Spread into a 13-in. x 9-in. pan coated with cooking spray. , In a microwave, melt candy bars and remaining peanut butter; stir until smooth. Spread over peanut butter layer. Refrigerate until cool. , Cut into 1-1/2-in. x 1-in. bars. Store in an airtight container in the refrigerator.

Steps:

• Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Beat butter and peanut butter in large bowl with mixer until blended. Add wafer crumbs; mix well. Gradually beat in sugar. Press onto bottom of prepared pan.
• Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is completely melted; stir until well blended. Spread over peanut butter layer.
• Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting into bars.

Steps:

• HEAT oven to 350ºF. Coat 13 x 9-inch pan lightly with no-stick cooking spray.
• BEAT cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
• BEAT sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
• BAKE 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars.