If you love buckeyes, but want to save some effort, this crunchy buckeye bars recipe is for you. You get all of the chocolate and peanut butter flavors you love with the crunch of rice krispies without having to roll and dip the balls.
A few years ago, a coworker told me that his mom puts rice krispies in her buckeyes and I was intrigued. So, of course, I had to make a batch.
My whole family instant fell in love with crunchy buckeyes. The cereal really adds a great texture to the mix and it also helps to stretch the filling.
We tend to make buckeyes around Christmas. As much as we love them, things tend to get a little bit busy during this time of the year.
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Luckily, these dessert bars are a great way to reduce the amount of effort you have to put into making them. Instead of rolling the peanut butter filling into balls to freeze and dip in chocolate, you just press it into a pan and spread the chocolate over the top.
Because we normally serve buckeyes as one of many treats, I kept them on the thinner side. That way you could have a piece while still having some appetite left to try something else.
If you prefer a thicker bar, you can either double the recipe or make the bars in a 8 or 9-inch square pan rather than the 9×13-in pan. Then you get a nice thick crunchy peanut butter layer topped with plenty of chocolate.
Either way they will taste absolutely fabulous and you will have more time to make other treats. Or use the time to take a break, you deserve it!
Crunchy Buckeye Bars With Rice Krispies
Ingredients
Peanut Butter Layer
- 16 ounces creamy peanut butter
- ½ cup butter softened
- 1 pinch salt
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2½ cups Rice Krispies
Chocolate Layer
- 12 ounces chocolate chips
- 3 Tablespoons butter
Instructions
- In a large mixing bowl, cream the 16 ounces creamy peanut butter and ½ cup butter until it is creamy and lump free.
- Add the 1 pinch salt, 3 cups powdered sugar, and 1 teaspoon vanilla extract. Stir until combined. The mixture may look dry at first, but should come together.
- Add the 2½ cups Rice Krispies and stir until combined.
- If desired, line a 9×13-inch pan with wax paper or parchment paper. This is not required, but does make lifting the bars out to cut nice pieces easier later.
- Press the peanut butter mixture into an even layer over the bottom of the pan.
- In a medium bowl, melt together the chocolate chips and butter. I like to do 30 second bursts in the microwave, stirring after each one. As soon as it stirs smooth, spread it over the peanut butter layer.
- Allow to set completely before trying to remove from the pan. You can stick the bars in the fridge for 30 minutes to ensure they are fully set.
- Cut into bars of your desired size and serve.
Notes
Video
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