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Buckeye Bark Recipe

Posted Dec 22 2012 10:52pm

There are not many better combinations that chocolate and peanut butter.  And between growing up in Cleveland and living in Columbus for 5 years, I am very fond of the “buckeye”.  A small ball of peanut butter dunked into chocolate to resemble the famous nut and Ohio State mascot.  It’s one of the best treats ever.

But it’s time consuming to make a batch and they often don’t turn out looking as perfect as you would hope.  

This bark will solve all of your buckeye problems. 

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It tastes the exact same as little round treat, but can be made all at once and in record time. 

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After making this batch, I covered the following batches with little Reese’ cups. 

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It was a good move. :)

Buckeye Bark

3 pounds chocolate chips or candy coating, divided
1 pound creamy peanut butter
2 cups powdered sugar
1 stick unsalted butter, melted
1 teaspoon vanilla extract

Reese’ cups to crush for on top

  1. Put a long piece of parchment paper on a jelly roll pan. It’s ok if it hangs over the edges
  2. Melt  half the chocolate -1 1/2 lbs – chocolate according to package directions and pour the chocolate into prepared pan, use an offset icing spatula to smooth the chocolate into an even layer. 
  3. Transfer pan to the freezer for 5 minutes or until chocolate becomes slightly hardened.
  4. In the bowl of a stand mixer beat together the peanut butter, powdered sugar, butter and vanilla until smooth and creamy. 
  5. Using your hands, press into an even layer onto the hardened chocolate layer.
  6.  Transfer pan to the freezer for 5 minutes or until slightly hardened.
  7. Melt the remaining 1 ½ pounds of chocolate and pour it over the peanut butter layer, use an offset icing spatula to smooth the chocolate into an even layer.
  8. Transfer pan to the freezer until set.
  9. Once chocolate is set, use a butcher knife to break up the bark into small pieces.
  10.  Store in the refrigerator. 
  11. Let sit at room temperature for at least 30 minutes before serving.


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