🥜 Buckeye Peanut Butter Bars 🍫
🥜 Ingredients
For the Base & Filling:
1½ cups graham cracker crumbs
½ cup (1 stick) unsalted butter, melted
1¼ cups creamy peanut butter
½ cup powdered sugar
¼ tsp fine sea salt
1 tsp pure vanilla extract
For the Chocolate Topping:
1¼ cups (about 7 oz) semi-sweet chocolate chips
1 tsp coconut oil or vegetable shortening (for shine and smooth melting)
Flaky sea salt, for finishing
🍫 Instructions
Prep the pan:
Line an 8×8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy lifting. Lightly grease the paper.
Make the base layer:
In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly and evenly into the bottom of the pan using the back of a spoon or flat-bottomed cup. Chill 10 minutes to set.
Prepare the filling:
In the same bowl (no need to wash), add peanut butter, powdered sugar, fine sea salt, and vanilla. Stir until thick, smooth, and fully combined—it should hold its shape when pressed.
Drop spoonfuls over the chilled base, then spread gently into an even ½-inch layer. Smooth the top with a spatula dipped in warm water. Chill 15 minutes.
Melt the chocolate:
In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second bursts, stirring between each, until fully melted and glossy (usually 1–1.5 minutes total). Do not overheat.
Top and finish:
Pour warm chocolate evenly over the peanut butter layer. Tilt the pan gently to spread, or use an offset spatula.
Immediately sprinkle with a light pinch of flaky sea salt—just enough to enhance, not overpower.
Chill to set:
Refrigerate uncovered for 1 hour, or until firm. Lift out using parchment overhang and place on a cutting board.
Using a sharp knife dipped in hot water (wiped dry between cuts), slice into 16 squares or 24 bite-sized rectangles