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Somehow I always have a strange and intense craving for Buckeyes during the summer. I hop on a plane and camp out by their stadium with all my gear on just hoping to catch a satisfying glimpse of one of the players. Unfortunately I usually just end up with another jersey.
Okay, as you may have guessed from the photos the Buckeyes I’m actually referring to are the chocolate and peanut butter holiday treats that I can never get out of my head.
These mini desserts are best described as an amped up, homemade Reese Peanut butter cup rolled into a ball. The name actually does derive from their resemblance to the Ohio Buckeye tree, so I guess Ohio is not totally irrelevant here. And yes, while they are normally served in the colder months, I find them all too appropriate for summer. This is because you can serve them chilled, and that my friends, is pretty amazing.
So you might be asking yourself, why is she talking about Buckeyes when all I see are some bars above? Given my klutzy tray and dipping skills, the balls don’t always work out the best. And to be honest, I always end up dropping a few. This time around I decided to use similar ingredients but transform them into bars. Insert chocolate peanut butter bars. In addition to being a lot easier (no ball rolling), I upped the basic chocolate section to a ganache. This works better with the consistency of the peanut butter layer, and now this dessert is just way too easy to make at any time. That’s your warning, okay? But whether you make these bars, or buckeyes, or are simply too lazy and go buy a Reese’s cup (boo) I think most can agree the chocolate and peanut butter will always be magical together.
Peanut Butter Chocolate Bars


Chocolate Peanut Butter Bars


  • 11/2 cups peanut butter
  • 1 cup butter, softened
  • 1/2 tsp vanilla extract
  • 4 cups confectioners sugar
  • 2 cups semisweet chocolate chips
  • 1/2 cup heavy cream


  1. In a large bowl combine vanilla, peanut butter, butter and powdered sugar with a mixer until homogenous and creamy.
  2. Place mixture in the bottom of a parchment lined pan (8x8 works well for this recipe). Chill.
  3. Meanwhile in a saucepan bring heavy cream just to a boil. Immediately pour hot cream over chocolate chips in a heat proof bowl, stirring rapidly. When chocolate has melted, cover and place the ganache in the fridge to chill.
  4. When the ganache is not completely hard but begins to thicken pour over the peanut butter layer. If it is too thick it will not spread and if it is too hot it will melt the peanut butter. The temperature can be adjusted by either leaving it out or chilling it.
  5. Place the bars in the fridge or freezer until chocolate is firm. When mixture is chilled remove the bars by the sides of the parchment and cut into small squares with a sharp knife. Serve chilled or at room temperature.