If you are looking for something rich and able to satisfy that chocolate PB sweet tooth than look no further. This bar (cookie) will do the trick. I had to bring in more than half the pan to work because you really only need a small piece. Normally people say that and I completely disagree but a little bite goes a long way with these.
Buckeye Bars (from Bob’s Red Mill United States of Cookies)
Ingredients
- 1 cup flour
- 1/2 cup buter
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 3/4 cups creamy peanut butter
- 1/2 cup butter
- 1 tbsp heavy cream
- 1 tsp vanilla
- 2 1/2 cup powdered sugar
- 2 bags chocolate chips
- 3/4 cup butter
Instructions
SHORTBREAD LAYER
- Preheat oven to 350 degrees.
- Cut 1 stick butter into cubes, add to food processor and bring to room temperature.
- Line 8″ x 8″ baking pan with parchment paper, leaving extra length on ends to ease in removal of Buckeye Shortbread Bars from pan. Blend butter until creamy consistency.
- Add sugar and salt and blend well. Once combined, add flour and blend well.
- Press shortbread mixture firmly into parchment lined baking pan and bake for 20 minutes. Allow to cool for at least 20 – 30 minutes
PEANUT BUTTER LAYER
- Combine peanut butter, butter, heavy cream and vanilla extract in food processor. Once combined gradually mix in powdered sugar. Spread peanut butter mixture over shortbread.
CHOCOLATE LAYER
- Add chocolate chips and butter into a microwave safe bowl and microwave in 15 second increments until fully melted, stirring well between each increment.
- Spread over peanut butter layer. Allow to set for at least 30 minutes before cutting.
