Buckeye Bars or Copy Cat Reeses
"Found on line, and this PB and chocolate addict had to save, other recipes that use graham crackers crushed into the bar, and while I’m sure that is delicious, this recipe has no crumbs. It’s melt in your mouth peanut butter, sugar, and butter! NOTE: recipes says "If you don’t want your chocolate to “crack” when cutting your bars, don’t refrigerate these bars. And cut them as soon as the chocolate sets (about 30 minutes room temperature)""
photo by Bonnie G #2
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
64 Pieces
- Serves:
- 64
ingredients
- 3⁄4 cup unsalted butter, Melted
- 3 1⁄2 cups powdered sugar
- 1 1⁄2 cups creamy peanut butter
- 1 teaspoon pure vanilla extract
- 16 ounces ghirardelli semisweet chocolate bars (four individual 4-ounce bars)
- 1 tablespoon butter
directions
- Line a 13x9 inch baking sheet with foil. Set aside.
- In a large mixing bowl, beat 3/4 cup melted butter, powdered sugar, peanut butter and vanilla extract together. Mixture will come together into a “dough.” Using your hands, press into the bottom of the 13x9 dish.
- In a microwave bowl, combined chocolate bars (broken into pieces) with 1 tablespoon butter. Heat for 30 second intervals, stirring until chocolate is smooth (mine took about 1 1/2 minutes).
- Spread evenly over top of peanut butter layer.
- Allow chocolate to set before cutting.
- Store in airtight container at room temperature.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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