Buckeyes Bar Recipes

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:

• 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:

• 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:

• 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 a 13x9 inch baking sheet with foil. Set aside.
• In a large mixing bowl, beat 3/4 cup melted butter, powdered sugar, peanut butter and vanilla extract together. Mixture will come together into a "dough." Using your hands, press into the bottom of the 13x9 dish.
• In a microwave bowl, combined chocolate bars (broken into pieces) with 1 tablespoon butter. Heat for 30 second intervals, stirring until chocolate is smooth (mine took about 1 1/2 minutes).
• Spread evenly over top of peanut butter layer.
• Allow chocolate to set before cutting.
• Store in airtight container at room temperature.

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.