Buckeye Peanut Butter Cookie Bars

Love buckeye bars? Here’s a peanut butter cookie bar version that’s just as easy to make. No question that this is a winner.

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Today is the Big Ten conference championship game and we are playing Wisconsin, AGAIN. While I would have rather played Minnesota for the sake of playing a new opponent, I’m fairly confident in my Buckeyes to win after our first meeting against them coming out with a win 38-7.

Granted, after playing us I am sure they will come out with a new strategy, possibly making it a closer game, but you’ll just have to watch and see!

The treat I made to enjoy while watching today’s game is a cookie version of the popular Buckeye Bars all over the internet. They are basically buckeye candies in bar form, with the filling spread in a sheet and topped with chocolate, aka no candy dipping required.

For my bars, I used peanut butter cookie bars as the base and topped them with a chocolate peanut butter ganache. Is it a cookie cake cut into squares? Peanut butter blondies? I decided to call them cookie bars but regardless of the name they are winners.

Four years ago: Homemade Malted Hot Chocolate Mix

Six years ago: White Chocolate Peanut Butter Cupcakes

Seven years ago: Cranberry Fritters

Nine years ago: Berry Medley Smoothie

BUCKEYE PEANUT BUTTER COOKIE BARS

Print

Yield: 2 dozen Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIE BARS

• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar, lightly packed
• 3/4 cup creamy peanut butter
• 1 egg
• 1 tsp vanilla extract

TOPPING

• 1 (12 oz.) package semi-sweet chocolate chips
• 1/4 cup creamy peanut butter

Directions

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9x13-inch baking pan. Grease the sides.
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in peanut butter, egg and vanilla extract. Add flour mixture until combined. Dough will be thick and sticky.
4. Spread the cookie dough out evenly into the pan. Bake for 15-18 minutes, or until lightly browned on top.
5. Remove from oven and let cool for about 15 minutes, leaving the bars in the pan.
6. While the cake cools, prepare the topping. In a microwave-safe bowl, add the chocolate chips and peanut butter, microwaving in 30 second increments until smooth, stirring well in between. Pour over cooled cookies and spread evenly.
7. Cover and refrigerate for an hour or until the chocolate is set. To serve, lift them out of the pan and cut into 24 squares.

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