Ingredients
Peanut Butter Bars
• 8 tablespoons salted sweet cream butter softened
• 3 cups creamy peanut butter
• 2 teaspoons pure vanilla extract
• 4 cups powdered sugar
Chocolate Ganache
• 12 ounces semi-sweet chocolate chips
• 2 tablespoons vegetable oil
directions
Peanut Butter Layer
• Line a 9×13-inch baking dish with parchment paper. Set it aside.
• Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 minute until smooth.
• Add the peanut butter and vanilla. Continue mixing for 1 minute until smooth.
• Lower the mixer speed to medium-low and add the powdered sugar 1 cup at a time, mixing well after each cup. Increase the mixer speed to medium-high and continue mixing until completely incorporated.
• Using either a silicone spatula or an offset spatula, evenly spread the peanut butter mixture in the bottom of the prepared baking dish.
Chocolate Ganache
• Add the chocolate chips and oil to a small microwave-safe bowl. Heat for 1 minute, stir, and continue to mix in 15-second intervals until the mixture is completely smooth.
• Using a silicone spatula or an offset spatula, evenly spread the chocolate over the peanut butter layer. Cover and chill in the refrigerator for 15 to 20 minutes.
• Remove the baking dish from the refrigerator. Carefully slice the buckeye bars into 15 (2½-inch x 3-inch) pieces. Cover the baking dish and return the bars to the refrigerator to continue chilling for an additional 1 hour and 45 minutes.
• Remove the bars from the dish by the parchment paper. You may need to carefully re-slice the bars.
Notes
• You can use a piece of wax paper to smooth the peanut butter layer.
• You can let the bars chill for the full 2 hours before slicing, but the chocolate layer may crack and not be as pretty as pre-slicing after chilling for 15 to 20 minutes.
(Recipe found on Spaceships and Laser Beams website)