All the flavor of a classic Buckeye — peanut butter base, chocolate on top — without the rolling and dipping. Terri Board’s pan version presses the peanut butter layer directly into a 9x13 pan, chills it firm, then spreads a melted peanut butter and chocolate topping over the whole thing. Cut into small squares, you get the same rich, sweet combination in a fraction of the time. The same great Ohio tradition, made weeknight-easy.
Ingredients
2 sticks (1 c) butter
1½ c peanut butter (divided)
1 lb (about 4 c) powdered sugar
12 oz semi-sweet chocolate chips
Instructions
Melt the butter and 1 cup of the peanut butter together in the microwave, stirring until smooth.
Stir in the powdered sugar and mix well until fully combined.
Spread the mixture evenly into a greased 9×13-inch pan, pressing it to about ½-inch thickness.
Refrigerate until firm, about 30–45 minutes.
Melt the remaining ½ cup peanut butter and the chocolate chips together in the microwave, stirring until smooth.
Spread the chocolate mixture evenly over the chilled peanut butter layer.
Refrigerate again until the chocolate is set, about 30 minutes.
Cut into small squares to serve. Store covered in the refrigerator.
Also try: Mary April’s Buckeyes — the classic dipped ball version with paraffin wax chocolate coating.
