Buckeye Bark – an easy dessert that is seriously dangerous to have around. Just like your traditional buckeyes with layers of chocolate and peanut butter but way easier!Buckeye Bark - so easy and seriously dangerous to have around. the-girl-who-ate-everything.com

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BUCKEYE BARK

I consider myself a peanut butter and chocolate purist. By that I mean that when I eat my sweets I don’t want a whole lot complicating the peanut butter and chocolate flavor that I love.

So this bark…pretty much speaks to me. It came to me while I was running. A common occurrence. I love buckeyes so why not make Buckeye Bark?

Buckeye Bark - so easy and seriously dangerous to have around. the-girl-who-ate-everything.com

The thickness of this bark is entirely up to you. You can use any size baking sheet and you kind of paint it into the thickness that you like. I made mine fairly thin here but you can definitely make it thicker by just making a smaller rectangle with your chocolate.
Buckeye Bark - so easy and seriously dangerous to have around. the-girl-who-ate-everything.com

It doesn’t cut into perfect squares but really it doesn’t matter because no one will care because it tastes so good. No joke. I ate half of this batch.

It’s best to store it in the fridge because if you live in a hot and humid climate like me it does get soft at room temperature.Buckeye Bark - so easy and seriously dangerous to have around. the-girl-who-ate-everything.com

OTHER PEANUT BUTTER RECIPES:

 

Buckeye Bark - so easy and seriously dangerous to have around. the-girl-who-ate-everything.com

Buckeye Bark

4.03 from 36 votes
Buckeye Bark - so easy and seriously dangerous to have around. Just like your traditional buckeyes with layers of chocolate and peanut butter but way easier!
Prep Time: 20 minutes
Chill: 30 minutes
Total Time: 50 minutes
Servings: 24 servings

Ingredients

  • 2 pounds (32 ounces) chocolate candy coating or almond bark, like Candiquik (see Note)
  • 2 cups creamy peanut butter, (not natural)
  • 2 cups powdered sugar
  • 1/4 cup butter, , melted
  • (optional) 1 teaspoon vanilla

Instructions
 

  • Line a cookie sheet with parchment paper. The size of your cookie sheet doesn't really matter. If you like your bark thinner you'll just spread the chocolate into a larger rectangle and if you want a thinner bark spread it into a smaller rectangle.
  • Melt half of the chocolate (1 pound) according to the package directions. Spoon chocolate onto the parchment lined sheet and spread with an offset spatula to desired thickness. Chill in the freezer for at least 10 minutes.
  • While the chocolate is hardening, mix together the peanut butter, powdered sugar, melted butter and vanilla (if adding) with a stand or hand mixer until well combined.
  • Once chocolate has chilled, press peanut butter mixture gently on top of the hardened chocolate in an even layer. If can chill the peanut butter layer here for 10 minutes but I always skip this step.
  • Melt the remaining half (1 pound) of chocolate according to package directions. Pour over peanut butter layer and spread into an even layer.
  • Chill for at least 30 minutes and then using a sharp knife cut into squares. They will not cut in perfect squares but that's the beauty of this bark. Store in the fridge. Enjoy!

Notes

The recipe calls for 2 pounds but you can use more or less for a thinner or thicker bark. It's very forgiving!
If you live in a hot and humid climate like me you need to keep this bark refrigerated as the peanut butter filling does get soft at room temperature. You can add an extra 1/2 cup or so of powdered sugar to the filling if you do live at a warm climate to make it a little more solid.
Cuisine: American
Course: Dessert
Buckeye Bark - so easy and seriously dangerous to have around. #buckeye #bark #chocolate #peanutbutter #dessert
author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!