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posted by Christy Denneyon Dec 15, 2020 (updated Aug 24, 2022) 35 comments »
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Buckeye Bark – an easy dessert that is seriously dangerous to have around. Just like your traditional buckeyes with layers of chocolate and peanut butter but way easier!
BUCKEYE BARK
I consider myself a peanut butter and chocolate purist. By that I mean that when I eat my sweets I don’t want a whole lot complicating the peanut butter and chocolate flavor that I love.
So this bark…pretty much speaks to me. It came to me while I was running. A common occurrence. I love buckeyes so why not make Buckeye Bark?
The thickness of this bark is entirely up to you. You can use any size baking sheet and you kind of paint it into the thickness that you like. I made mine fairly thin here but you can definitely make it thicker by just making a smaller rectangle with your chocolate.
It doesn’t cut into perfect squares but really it doesn’t matter because no one will care because it tastes so good. No joke. I ate half of this batch.
It’s best to store it in the fridge because if you live in a hot and humid climate like me it does get soft at room temperature.
OTHER PEANUT BUTTER RECIPES:
- Peanut Butter Cup Cookies
- Monster Cookies
- Turtle Buckeye Brownies
- Cutler’s Peanut Butter Cookies
- Reese’s Peanut Butter Cupcakes
- No-Bake Cookies
- Homemade Reese’s Bars
Buckeye Bark
4.03 from 36 votes
Buckeye Bark - so easy and seriously dangerous to have around. Just like your traditional buckeyes with layers of chocolate and peanut butter but way easier!
PrintPinRate
Prep Time: 20 minutes mins
Chill: 30 minutes mins
Total Time: 50 minutes mins
Servings: 24 servings
Ingredients
- 2 pounds (32 ounces) chocolate candy coating or almond bark, like Candiquik (see Note)
- 2 cups creamy peanut butter, (not natural)
- 2 cups powdered sugar
- 1/4 cup butter, , melted
- (optional) 1 teaspoon vanilla
Instructions
Line a cookie sheet with parchment paper. The size of your cookie sheet doesn't really matter. If you like your bark thinner you'll just spread the chocolate into a larger rectangle and if you want a thinner bark spread it into a smaller rectangle.
Melt half of the chocolate (1 pound) according to the package directions. Spoon chocolate onto the parchment lined sheet and spread with an offset spatula to desired thickness. Chill in the freezer for at least 10 minutes.
While the chocolate is hardening, mix together the peanut butter, powdered sugar, melted butter and vanilla (if adding) with a stand or hand mixer until well combined.
Once chocolate has chilled, press peanut butter mixture gently on top of the hardened chocolate in an even layer. If can chill the peanut butter layer here for 10 minutes but I always skip this step.
Melt the remaining half (1 pound) of chocolate according to package directions. Pour over peanut butter layer and spread into an even layer.
Chill for at least 30 minutes and then using a sharp knife cut into squares. They will not cut in perfect squares but that's the beauty of this bark. Store in the fridge. Enjoy!
Notes
The recipe calls for 2 pounds but you can use more or less for a thinner or thicker bark. It's very forgiving!
If you live in a hot and humid climate like me you need to keep this bark refrigerated as the peanut butter filling does get soft at room temperature. You can add an extra 1/2 cup or so of powdered sugar to the filling if you do live at a warm climate to make it a little more solid.
Cuisine: American
Course: Dessert
Author: Christy Denney
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originally published on Dec 15, 2020 (last updated Aug 24, 2022)
35 comments Leave a comment »
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35 comments on “Buckeye Bark”
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cheryl — Reply
Hi Christy, thanks for the recipe but I live in Australia and do not know what “almond bark” is – is it a kind of chocolate with almond nuts in it please or could I just use normal chocolate etc please – thanks, cheers
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Christy Denney — Reply
It’s a kind of candy coating that melts well. If you are using normal chocolate you may need to thin it out with butter
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Linda Smith — Reply
I’m doing keto, so I made this bark with no sugar added milk chocolate chips, no sugar peanut butter, and a powdered sugar substitute… it was delicious!
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Christy Denney — Reply
Awesome!
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Donna — Reply
I made these and they are delicious. When I cut them each time I took a heated knife, cleaned in between cuts, reheated, repeat for each cut and most of the cuts were clean.
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Christy Denney — Reply
Thanks for the tip Donna.
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Kim Moore — Reply
Can you freeze this? If so how long before you take out of freezer before you plan to serve?
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Christy Denney — Reply
Probably 45 minutes or so.
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Stephanie — Reply
How long do these last? I am making these for something and would like to make them in adavance.
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Christy Denney — Reply
Honestly you could make 7-10 days ahead!
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Patti Duffy — Reply
Can you melt Hershey bars or big chunks of real chocolate in this recipe??
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Christy Denney — Reply
Sure! I don’t see why not.
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Mel — Reply
What is the prep time on this? What is the serving size? Thank you kindly.
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Christy Denney — Reply
Prep time is about 20 minutes. Serving size really depends on what size you break them into.
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Horse names ideas — Reply
Looks delicious.
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Christy Denney — Reply
Thank you!
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Elizabeth Crockett — Reply
I am allergic to the soy oil in most regular peanut butter. Is there a reason the natural peanut butter can’t be used?
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Christy Denney — Reply
It’s just too runny. You could use it but you would have to add a lot of powdered sugar to compensate.
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Mary Ann — Reply
Any good advice on how to cut them?
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Christy Denney — Reply
You can try to cut straight lines with a knife or break it. Totally your call.
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Karly — Reply
Okay, genius idea right here! LOVE the good ol’ buckeye recipe in a new fashion! Plus, I’ll feel a little less guilty when I eat half the man… the stomach doesn’t know when the food is so flat, right? Right? 😉
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Christy Denney — Reply
Totally. I like how you think!
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Malinda Mortell — Reply
Love this … Can you use chocolate chips melted instead of the Bark??
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Christy Denney — Reply
Yes! you totally can!
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Tonya — Reply
About how many do you get out of this batch. I realize it is based on how big you cut them. I am going to a cookie exchange and just found my cookie!!! I need to make at least 84 cookies!
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Christy Denney — Reply
I would probably double it then. I can’t be exact on how many I cut since it’s different every time.
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Deb — Reply
Do you think this would work with melted chocolate chips?
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Christy Denney — Reply
Yes! I do!
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Sandy — Reply
Thank you for this post! This sounds ridiculously simple and absolutely mouthwatering!! Soooo much easier than rolling & dipping each Buckeye! I’m making this right now! Can’t wait to do the taste test!;)
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Christy Denney — Reply
You’ll love it. I promise.
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Shawnna Griffin — Reply
hey girl this is right up my alley! Yummy!
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Christy Denney — Reply
I apologize in advance.
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Jamie | The Kitchenarium — Reply
Genius! And less tedious than rolling them into little buckeye balls 😉 I am glad to hear I am not the only one thinking about food when running.
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Christy Denney — Reply
Always. It’s kind of sick and wrong.
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Kim — Reply
Use a cookie scooper instead of rolling buckeyes into balls! So much easier. I like to chill it for a bit first.
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