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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Buckeye Crunch Bars Recipe

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This recipe for Buckeye Crunch Bars is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick (8 tablespoons) salted butter, at room temperature
1 3/4 cups + 3 tablespoons creamy peanut butter
2 teaspoons vanilla extract
2 1/2 - 3 cups confectioners sugar, using more or less to your taste
12 ounces milk or semi-sweet chocolate, chopped
35 pretzel twists
Directions:
Directions:
Line a 9x13 inch baking dish with parchment paper.

In a mixing bowl, beat together the butter, 1 3/4 cups creamy peanut butter, vanilla, and 2 cups confectioners sugar until smooth and creamy. Taste and add more confectioners sugar to your liking. The more sugar you add, the firmer the bars will be.

Spread the mix out into the prepared pan in an even layer. Transfer to the freezer for 15 minutes to set.

Melt the chocolate and remaining 3 tablespoons peanut butter in the microwave until melted. Pour the chocolate mix over the peanut butter layer. Press the pretzels into the chocolate. Transfer the bars to the fridge and chill 1 hour, until set (or 30 minutes in the freezer). Cut into bars (see tip below). We like these best when kept in the freezer, but they can also be stored in the fridge for up to 1 week.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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