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