Buckeye Bark

This time of year I make an unheard of amount of Buckeyes. Seriously, it’s a bit embarrassing! Having a tailgate party without a few of these chocolate covered candies is just wrong, especially for die hard Ohio State Buckeye fans like Andrew and me. As much as I enjoy eating them, sometimes I just don’t feel like rolling and dipping each one. So you can imagine how excited I was when I stumbled upon this recipe for Buckeye Bark!

The perfect combination of peanut butter and chocolate, truly a “chocolate lover’s” dream! This recipe comes together in less than 30 minutes and makes a big batch of bark. Store in the freezer or refrigerator for a dreamy treat whenever the craving strikes. If you aren’t entertaining a tailgating crowd or making some for your holiday tins, you can half the recipe and make it in an 8 inch square pan.

Creamy peanut butter filling sandwiched between two rich chocolate layers…just like a homemade Reese’s Peanut Butter Cup!

Buckeye Bark

Creamy peanut butter filling sandwiched between two rich chocolate layers...just like a homemade Reese's Peanut Butter Cup!

Total Time: 30 minutes

Ingredients:

2 ½ pounds chocolate candy coating, divided
1 pound creamy peanut butter
2 cups powdered sugar
1 stick unsalted butter, melted
1 teaspoon vanilla extract

Directions:

Put a long piece of parchment paper in the bottom of a 9x13 inch pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bark from the pan once set); set aside.
Melt 1 1/4 pounds 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. Transfer pan to the freezer for 5 minutes or until chocolate becomes slightly hardened.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, powdered sugar, butter and vanilla until smooth and creamy. Using your hands, press into an even layer onto the hardened chocolate layer. Transfer pan to the freezer for 5 minutes or until slightly hardened.
Melt the remaining 1 1/4 pounds of chocolate and pour it over the peanut butter layer, use an offset icing spatula to smooth the chocolate into an even layer. Transfer pan to the freezer until set.
Once chocolate is set, use a butcher knife to break up the bark into small pieces. Store in the refrigerator. Let sit at room temperature for at least 30 minutes before serving.

Source: adapted from Big Red Kitchen

One Year Ago: Apple Toffee Blondies                     
Two Years Ago: Cinnamon Raisin Oatmeal Scones 

 

18 Responses to “Buckeye Bark”

  1. #
    1
    colleen @ Secrets from the Cookie Princess — October 4, 2012 @ 10:55 am

    Holy crap, I’m drooling. This needs to be made and consumed in my kitchen very soon.

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    2
    Ashley @ Wishes and Dishes — October 4, 2012 @ 11:27 am

    Good Lord that looks amazing! You know anything with word “buckeye” in it grabs my attention!

  3. #
    3
    Erin @ The Spiffy Cookie — October 4, 2012 @ 12:13 pm

    You know I love anything named after Buckeyes ;-)

  4. #
    4
    Laura Dembowski — October 4, 2012 @ 12:57 pm

    Those look great! I’ll have to give them a try with white chocolate!

  5. #
    5
    Regina — October 4, 2012 @ 2:20 pm

    Chocolate and peanut butter, it just doesn’t get any better than that!

  6. #
    6
    Mal @ The Chic Geek — October 4, 2012 @ 3:16 pm

    oh, wow. This just looks sensational. I love buckeyes

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    7
    Nicole@HeatOvenTo350 — October 4, 2012 @ 3:43 pm

    I have a similar recipe and it is one of my favorites. So smart to do the bars instead of rolling the peanut butter mixture into little balls.

  8. #
    8
    Sharyn Dimmick — October 4, 2012 @ 3:49 pm

    Peanut butter with powdered sugar and butter, sandwiched between chocolate — yum!

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    9
    Your Cookery Book — October 4, 2012 @ 4:27 pm

    This is absolutely heart winning recipe. I will try soon.

  10. #
    10
    sally @ sallys baking addiction — October 4, 2012 @ 5:33 pm

    christina, NO LIE…. i had plans to make this with white chocolate this weekend!!! yours looks amazing. that THICK peanut butter layer is literally making my stomach growl! i love buckeyes! my family lived in ohio and my best friend lives there now!

  11. #
    11
    ChgoJohn — October 5, 2012 @ 7:08 am

    I want to come to your house to watch the games. You must have the best snacks ever!

  12. #
    12
    Lisa @ Snappy Gourmet — October 5, 2012 @ 8:22 am

    Wow, looks delicious!!

  13. #
    13
    brighteyedbaker — October 5, 2012 @ 10:35 am

    Looks super rich and super yummy! MmmmMMM

  14. #
    14
    Erin @ Texanerin Baking — October 5, 2012 @ 5:15 pm

    Best. bark. ever.

    I’ve never even had bark, but it doesn’t matter. This one wins.

  15. #
    15
    Jed Gray (sportsglutton) — October 7, 2012 @ 8:24 am

    Awesome…simply awesome. Hope you enjoyed the game last night and I assume you did. ;-)

  16. #
    16
    Medeja — October 7, 2012 @ 5:30 pm

    How sweet! And how tempting! Chocolate and PB…

  17. #
    17
    Hannah — September 1, 2013 @ 5:47 pm

    Looks delicious! The recipe calls for 2 1/2 pounds chocolate candy coating, but each layer says to melt 1 1/2 pounds. Do I need 3 pounds total or just 1 1/4 pounds on each layer?

    • Christina replied: — September 8th, 2013 @ 3:22 pm

      Just fixed the directions. It’s 2 1/2 pounds total, with 1 1/4 pounds of chocolate in the bottom layer and 1 1/4 pounds of chocolate in the top layer. If you give it a try I would love to hear how it turns out for you! :)

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