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Christmas is here once again. It’s a time for gazing at sparkly lights, bundling up in warm coats, giving pretty gifts, sipping hot cider, visiting family and baking lots of sweets. But somehow, it always seems to sneak up on me. Every year I know it’s coming, but for some reason, I never feel like I’m ready! Trimming the tree, running errands, dropping off presents and attending holiday parties can leave you feeling drained. However, with a few ‘quick & easy’ gifts in your arsenal, it can go pretty smoothly!

I appreciate homemade gifts as much as the next person, but I love giving them even more, so I’ve been thinking about what I would hand out to my friends and family this year. What a surprise, though, that I received a tin full of homemade ‘Buckeyes’ as a holiday treat from my friend, Nicole! And after a little research, I came across this ‘Buckeye Bark’ and knew that it would be perfect wrapped up and tied with a pretty little ribbon. My next challenge?? To keep this post hidden from some very special recipients! :)

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Buckeye Bark
Source: Big Red Kitchen

2-1/2 lbs chocolate candy coating
1 (16.3 oz) jar creamy peanut butter
2 c Confectioners’ sugar
8 tbsp unsalted butter, melted
1 tsp pure vanilla extract

Melt half of the chocolate candy coating according to the package directions, then spread over parchment paper or a silpat-lined cookie sheet. Spread to a large rectangle, but not too thin – approximately 1/8″ to 1/4″ thickness. Place in freezer to firm up.

In a large bowl, beat together the peanut butter, Confectioners’ sugar, melted butter and vanilla extract until smooth and creamy. Remove first chocolate layer from the freezer and spread the peanut butter mixture over the top. Return to the freezer and melt the remaining chocolate candy coating. Once that is melted, spread it over the top of the peanut butter layer and freeze until set.

Break up the bark into small pieces using a butcher knife. Store in the refrigerator or freezer until ready to serve.

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Merry Christmas to you and yours!
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91 Responses to Buckeye Bark

  1. […] December is in full-swing… and I’ve got another delicious recipe for you over on Live Sigma Kappa. And it’s perfect for gift-giving, […]

  2. Rebecca Pope-Ruark says:

    this sounds so much easier than regular Buckeyes! I’ll try it for my cookie exchange this weekend! Thanks for the recipe.

  3. Amanda Ries says:

    Love all the great recipes they are posting on this blog. This is one I’ll try for sure, thanks for sharing!

  4. Anne Boodheshwar says:

    can I just say…yummy! Will have to try these…bring some Ohio down south to Florida!

  5. Alisa Jordan Alisa Jordan says:

    I had my first Buckeye ever last summer when I was in Cleveland for a wedding. Hopefully I can carve out some time this holiday season to try this one out!

  6. Hannah says:

    I wish I would have seen this prior to making 12 dozen peanut butter balls for regular buckeyes! Great idea! Will be trying them soon!

  7. Brooke says:

    Are these really hard to bite into? These sound so yummy but I will have several older people and a few young children at my party. What do you think?

  8. sarah says:

    This looks so good. A great idea. Peanut Butter with chocolate is pretty irresistible!

  9. Carolyn says:

    Can you use chocolate chips instead???

    • Christie says:

      I used chocolate chips mixed in with candy chocolate and it worked. I would think the only hurdle to using chocolate chips alone is they tend to melt more easily when handled than candy chocolate.

      • Susan Royster says:

        My favorite chocolate to use for all candy making is the Ghirardelli Candy Making & Dipping melting wafers. Sam’s sells this around the holidays in a 2 lb bag. I have also seen these chips at the Fresh Market and other speciality groceries in smaller bags. Good chocolate makes all the difference!

  10. Debra Frey says:

    where do you get the chocolate candy coating? Not quite sure what this is!

    • Cathy says:

      Candy coating is near the chocolate chips in the baking section of the store. It is sometimes called almond bark.

    • Amanda says:

      When I make truffles, I use the little chocolate disks found in the candy making aisle at AC Moore and Michael’s. I wonder if those would work in this case too.

      • Amy says:

        Use chocolate chips (or half semisweet chips and half broken up hershey bars). Add a half of a block of parafin wax which you can buy in any grocery store near the canning stuff. It gives the chocolate that glaze and doesn’t melt just like Almond Bark doesn’t. Plus, it tastes A LOT better :)

        • Marie says:

          yikes, parafin is a petroleum product. Would not think very healthful!

          • joy k says:

            Paraffin wax has been used for decades and decades. Why do you think your chocolate candies (purchased) are holding their shaper? There is wax used in chocolates and even some of your hard candies. You’d be amazed at how much food quality wax is in your purchased foods.

      • Midge says:

        Amanda, they are the same. I hope I’m not too late. I just came upon this recipe.

  11. Christie says:

    I have made these twice. The second time I used reduced fat peanut butter (why I was trying to save any calories I don’t even know) but it did not work as well. The peanut butter mixture didn’t spread as easily and when I broke it apart the peanut butter didn’t hold the layers together. Definitely use regular peanut butter!!!

  12. Cathy says:

    How many servings would you say this makes? Or how big would you say your rectangle was?

    • Jessica Reddick Gatlin Jessica Reddick says:

      Hi Cathy – You can make as few or as many servings of this as you’d like; it just depends on the size of pieces that you break the bark into. I’d say that the rectangle (and it wasn’t a perfect one) was about the size of a piece of paper… 8.5″ x 11″.

  13. Erin says:

    And here I was wondering what that recipe in my Nana’s reipe box was called besides “peanut butter stuff”!

  14. Jill says:

    I have been a small candy maker for several years in Ohio. I can’t say how many “Buckeyes” have been ordered – but these are truly the same ingredients I use. I will be trying this out and suggest for my next order . . . Thanks for the future time saved!!! :)

  15. Elizabeth says:

    Hello my name is Elizabeth and I work for a small library in Wyoming. We are currently putting together a recipie book to celebrate ten years of our annual Death By Chocolate Fundraiser. I’m collecting pictures to use on the dividers in the book, and I fell in love with the picture of your Buckeye Bark. If you would be interested in talking to me about what we could do to use your photo, or if you have any questions, please email me at evoss@uintalibrary.org. Thank you for your time.

  16. Brianna L says:

    This looks sooo good! I can’t wait to make this, and I agree that it’ll make a great Christmas gift.

  17. […] came across this recipe for Buckeye Bars on Pinterest the other day and they look MUCH EASIER than rolling hundreds of little sticky balls. […]

  18. Lisa says:

    What makes these different from buckeyes that they have to be kept refrigerated? I’d love to make them for the holidays, but am concerned that I can’t use the recipe for cookie swaps or leave it out too long.

    • Jessica Reddick Gatlin Jessica Reddick says:

      Hi Lisa – They don’t have to be refrigerated. I just mentioned that because I don’t like for them to be super-soft or even melt before serving. I love a cold, crisp piece of bark! :)

  19. tam says:

    This looks wonderful! This looks so much easier than rolling out all the buckeyes! Another tip ive seen is making these in cupcake liners kind of like a Reese cup for personal servings

  20. Amy says:

    Just came across the Buckets Bark recipe. So clever. I am a true Buckets, born and raised. I bleed scarlet for a reason, love this idea.

  21. Dakota says:

    Omg. So its september 3rd 2012 and I am officially pretending its autumn in southern california. It wont REALLY hit til october or so. But the inclimate weather (95°) will not keep me from making this deliiciousness to eat after dinner.

  22. Joyce says:

    Can I use chocolate chips instead of chocolate coating. These look delicious!!

    • Jessica Reddick Gatlin Jessica Reddick says:

      Hi Joyce! I haven’t used chocolate chips in this recipe, so I can’t say yes; however, it’s worth a try! Please let me know how it turns out if you decide to try them! :)

  23. This is so pretty & I’m sure it’s totally delicious! I’ve pinned this to try this Christmas. Thanks for sharing the recipe.

  24. Phoenix Patty says:

    I made this yesterday. Oh my, it is so much faster than rolling all the buckeyes and then dipping them. I think I had this made up in less than a half hour! Some things I would change. I would use chocolate chips with the parafin instead of Almond Bark….you can get very good tasting chocolate chips…I don’t like the Almond Bark chocolate that much (but if you’re short on time, us the Almond Bark!). Also, I would bring it back to room temperature to break or cut it apart. Breaking it from the freezer was impossible. Plus, you can cut into more manageable size pieces if you cut it at room temperature. YUM!

  25. Lori says:

    I-O !!! Go BUCKeye bark!

  26. Kristen says:

    I am making these right now and for all of the people who asked if you can use chocolate chips, I used 3 12 oz bags of semi-sweet and mixed 1 tablespoon shortening with it and these turned out awesome! I did have a problem spreading the peanut butter mixture, so I warmed it up (which melted the chocolate), but it still turned out fine. Thank you for the recipe, which I found on pinterest!

  27. Vicki says:

    What is candy coating? This recipe sounds amazing! Thanks for sharing.

  28. MichaelLynn says:

    This may be an absolutely ridiculous question, but I’ve never used chocolate candy coating, or Almond Bark, before. Can you tell me… does this actually contain almonds? I am allergic, and I assumed by the names, it has almonds in it. Can you tell me what I can use in place of the Almond Bark? Thank you!

  29. Jessica says:

    We are gluten free and dairy free. I have never worked with chocolate candy coating, is it gluten and dairy free?
    Thanks!

  30. Suzanne says:

    OMG! You just saved me hours of rolling pb balls and dipping them in chocolate! Can’t wait to try this for the holidays! Thanks;)

  31. Lori says:

    Our family buckeye recipe calls for semi-sweet morsals and a little parafin- I love the darker chocolate from the semi-sweet in this. Also, our buckeyes have crushed graham cracker crumbs mixed in the peanut butter, so it has that little texture just like Reeses. (I’d never considered layering either). I can’t decide if these would hold up to mailing to Texas A&M to my son for exam season though. What do you think?

  32. Christi says:

    Yummy… Great receipe..

  33. Debbie says:

    I bought a silicone 6 snowflake mold to make peppermint bark in and wondered if it might also work for the buckeye bark?

  34. deb says:

    I made this using chocolate melts and when I went to break it, it separated from the bottom layer of chocolate. What did I do wrong?

  35. Barb says:

    Just for clarification— by chocolate candy coating, do mean choco chips or the candy discs?
    Will be making these for Christmas!

    • Jessica Reddick Gatlin Jessica Reddick Gatlin says:

      Hi Barb! What’s suggested are the candy discs like you find on the Wilton aisle at Walmart or Hobby Lobby!

  36. Barb says:

    Never mind! :). I just found all the other comments that deal with the question. Thanks all!

  37. What a BRILLIANT idea! Why anyone hadn’t thought of this, I do not know? My Dad and family thanks you!!!!

  38. kyle says:

    I LOVE this idea! I make the buckeye balls every year and they are a bit of a hassle to me. I’m really looking forward to trying these this year. Thanks for sharing!(:

  39. Sharon says:

    I had lots of the peanut butter mixture left over….might recommend one more pkg of chocolate.

  40. Isabel says:

    Muchas gracias por la receta……

  41. Angela says:

    Sorry for the dumb question but… Could you clarify the amount of Chocolate you use? Is it 2.5 pounds of chocolate or two 1/2 pounds totally 1 pound? Thanks

  42. […] Buckeye Bark. This would be way easier than rolling all those buckeye balls. […]

  43. […] Twist on Traditional Bark: This Buckeye Bark makes me think of my sister who lives in Ohio. Plus, I’m pretty sure my Recee’s-loving husband […]

  44. Wendy says:

    I made these last night. They were in the freezer for 24 hrs. I couldn’t cut them without the chocolate breaking apart last night. And today I couldn’t cut them without the peanut butter squishing out. They’ve been sitting out as I wait for room temp. My cuts are making a big mess and I’m very sad. Using a large sharp knife. :(
    Used 20 oz of chocolate w/ 1/2 bar parafin. The flavor and texture all taste right to me (I make buckeye balls every year). Help?

  45. Alyssa says:

    I made these today!!! They taste amazing but the bottom layer broke off on several pieces when I tried to separate them!!! Is there a trick to preventing this??? Help !!!!

  46. Gretchen says:

    Hi – I’m getting ready to make this today and I use Baker’s semi sweet squares for my other bark – assuming it will work fine for this too. My question is that it seems like A LOT of chocolate and that my rectangles will be way thicker than 1/4 – 1/8″ has anyone used Bakers for this recipe – and is 40 one ounce squares the correct amount? Thank you!!

  47. Lindsay says:

    I just made these and they were a disaster when I cut them! I cut them just after getting them out of the freezer. Do they need to be room temp to cut?

  48. shelia says:

    Thanks for this candy. I get tired of rolling peanut balls for hours. Thanks again.

  49. Amanda C says:

    I made this today, but with vanilla candy coating. It tastes like a white chocolate Reese cup!! Yum!!

  50. […] Recipe from LiveSigmaKappa.com […]

  51. Elaine says:

    What a disappointment! Mine turned out about 2 inches thick with messy, soft filling. I used a 9 x 13 pan so i can’t imagine how anyone following the recipe as written made it work out. Seems like 1/3 of the ingredients need to go. Good luck!

  52. Lori says:

    Easiest and best things ever! I’m a serious milk choc fan,so I used a bag of milk choc chips mixed with a bit of shortening and melted in the microwave, a bag for the bottom and a bag for the top. I had no problems with cutting. Only problem I had was keeping them out of my kids hands to make it to the holiday!

  53. Allison says:

    For those that were having a hard time cutting it straight from the freezer and having the bottom layer of chocolate not stick — let it sit out and get to room temperature and then it cuts very easily and all three layers stick together.

  54. Doreen Travise says:

    I noticed that peanut butter and the chocolate don’t come in the sizes specified in the recipe. Does anyone have the measurement in cups?

  55. […] Buck-eye Bark (from Live Sigma Kappa) […]

  56. Ashly says:

    I need to know what size pan or cookie sheet to use, thanks.

  57. […] Peanut Butter Buckeye Bark Espresso Toffee Chocolate Clusters Ultimate Chocolate Chip Cookies Homemade Oreos Old Fashioned Potato Candy Cranberry Bliss Cookies Share this:TwitterFacebookLike this:LikeBe the first to like this. […]

  58. lisa says:

    Instead of putting an entire layer of chocolate on the peanut butter layer, can I just drizzle chocolate on top?

  59. jackie says:

    Can you use chocolate chips?

  60. Lander2 says:

    I made this today and it came out perfectly. I use the Ghirardelli chocolate and didn’t have any problems using the Ghirardelli chocolate. I followed the recipe entirely and it came out perfectly. I layered the first half of the chocolate on the cookie sheet, placed in the freezer and repeat the rest of receipe. I didn’t have problem breaking into pieces because it was at room temperature. I will make it again.

  61. […] Originally Pinned by Live Sigma Kappa. See the original recipe and instructions here. […]

  62. I love recipes made simple! Great idea!

  63. alysia says:

    great recipe! i made this for christmas and now i have to make it almost every month for my dad. he loves this stuff more then reeses cups! thanks for the recipe

  64. ashley says:

    Buckeye bark is in the freezer setting now!
    I used 2 bags of Hersheys semisweet chocolate chips for the bottom layer. About half of a 28 oz jar of Jif Peanut butter, 2 cups powdered sugar and 1 stick (8 tbsp) unsalted butter. And another 2 bags of Hershey chips for the top layers.
    I also put about a tsp of canola oil into the chips before melting them.
    All the components tasted great alone, so we will see! Thank you for the recipe!

  65. […] Buckeye Bark | Live Sigma Kappa. […]

  66. DEBSplace5 says:

    Thanks for sharing! These look delicious!

  67. Carol Klein says:

    Like this idea, don’t have to stand and dip. Since I am from Columbus, Oh and a fanatic Buckeye fan, I made buckeyes every year. Will make bark

  68. Linda says:

    Will try these on my next weekend off.

  69. Brenda says:

    I am making these this weekend- can I use chocolate bakers bark?

  70. Sammie says:

    I think I used too small of a pan. Chocolate and PEANUT butted were so thick. At my condo without a large cookie sheet, used 12inch a pizza pan. Really a challenge to cut up.

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