For the love of peanut butter

I don’t even want to imagine a world without peanut butter. My love for peanut butter started at a young age thanks to my dad. He loves peanut butter as well, and would always tell me stories about how he would make peanut butter bread and line all the slices of peanut butter bread up his arm. He would walk around and wave his arm underneath my uncle’s nose in an attempt to annoy him because my uncle didn’t like peanut butter. I can eat peanut butter toast for breakfast, lunch & dinner, and some days I do! I would say I probably go through a large jar of peanut butter in about a week. I will take a side of peanut butter with my peanut butter. Would you like some bread with your peanut butter? You get the idea.

Our most popular cupcake at the bakery is our chocolate peanut butter cupcake {Serendipity}. A few years ago I made buckeyes and they were a hit. The last few months I kept thinking I needed to make an extra large batch and share them with all of the chocolate peanut butter lovers out there. It also got me thinking, what if there was a festival dedicated to everything chocolate peanut butter?! Maybe I am on to something…

I decided to make something even better than buckeyes. I decided to make buckeye bars. The best thing about this recipe {besides the peanut butter, chocolate, graham cracker & pretzels} is that there is no baking involved. It’s a pretty simple and straightforward recipe which is a win win in my book. While I was making it, I couldn’t help but think that these bars would be awesome for tailgates, or for breakfast, lunch or dinner…because why not?!!

As always, thank you for taking the time to read. Be kind to yourself. Until next time, keep it sweet! -Ange

 

 

 

Crush graham crackers until they are extra fine.

Crush graham crackers until they are extra fine.

 

 

In large bowl, combine granulated sugar, graham crackers & melted butter.

In large bowl, combine granulated sugar, graham crackers & melted butter.

 

 

Mix well.

Mix well. {It will actually resemble wet sand}. Set aside.

 

Line 8x8 baking pan with parchment paper. Make sure the paper is folded up along the sides of the baking pan. Press the graham cracker mix firmly into the bottom of the pan.

Line 8×8 baking pan with parchment paper. Make sure the paper is folded up along the sides of the baking pan. Press the graham cracker mix firmly into the bottom of the pan. Chill in refrigerator for 1 hour.

 

 

Mix together peanut butter, confectioners sugar, vanilla & dash of salt.

Mix together peanut butter, butter, confectioners sugar, vanilla & dash of salt.

 

 

Once graham cracker crust has been chilled an hour, spread the peanut butter mixture evenly on top.

Once graham cracker crust has been chilled an hour, spread the peanut butter mixture evenly on top. {I used my fingers to press the peanut butter mixture on top of the crust}.

 

 

Line pretzels on top of the peanut butter mixture.

Line pretzels on top of the peanut butter mixture.

 

In microwave, melt milk chocolate chips and vegetable shortening. {I heated up the chocolate chips and shortening for 1 minute 30 seconds}. Spread the melted chocolate over the top.

In microwave, melt milk chocolate chips and vegetable shortening. {I heated up the chocolate chips and shortening for 1 minute 30 seconds}. Spread the melted chocolate on top.

 

 

 

Add broken pieces of pretzel on top of the chocolate. Refrigerate for an hour.

Add broken pieces of pretzel on top of the chocolate. Refrigerate for an hour.

 

 

After the bars have been refrigerated an hour, lift up on the sides of the parchment to pull the bars out of the pan. Cut into small {or large} squares and enjoy!

After the bars have been refrigerated an hour, lift up on the sides of the parchment to pull the bars out of the pan. Cut into small {or large} squares and enjoy!

 

 

 

Recipe: {Buckeye Bars}

Ingredients:

2 cups smooth peanut butter

1 stick unsalted butter, softened

3 cups confectioners sugar

1 teaspoon vanilla

dash of salt

1 -1/2 cups graham cracker crumbs, extra fine

6 Tablespoons melted butter

1/3 cup granulated sugar

1 bag milk chocolate chips

3 Tablespoons vegetable shortening

*pretzels

 

Instructions:

-Crush graham crackers until they are extra fine.

-In large bowl, combine graham crackers, melted butter & granulated sugar. Mix well. Set aside.

-Line 8×8 baking pan with parchment paper. Make sure the paper is folded up along the sides of the baking pan. Press the graham cracker mix firmly into the bottom of the pan. Chill in refrigerator for 1 hour.

-Mix together peanut butter, butter, confectioners sugar, vanilla & dash of salt.

-Once graham cracker crust has been chilled an hour, spread the peanut butter mixture evenly on top. {I used my fingers to press the peanut butter mixture on top of the crust}.

-Line pretzels on top of the peanut butter mixture.

-In microwave, melt milk chocolate chips and vegetable shortening. {I heated up the chocolate chips and shortening for 1 minute 30 seconds}. Spread the melted chocolate on top.

-Add broken pieces of pretzel on top of the chocolate. Refrigerate for an hour.

-After the bars have been refrigerated an hour, lift up on the sides of the parchment to pull the bars out of the pan. Cut into small {or large} squares and enjoy!

 

 

 

 

 

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