Buckeye Cookie Bars Recipes

EASY BUCKEYE BARS

Steps:

• Grease a 10x15-inch jelly roll pan.
• Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Pour melted chocolate evenly over the peanut butter layer. Let buckeye bars cool completely before cutting into squares.

BUCKEYE BARS

Steps:

• Melt the first two ingredients in microwave.
• Add the sugar and mix.
• Pat into 9 x 13" pan.
• Melt chocolate and 1/2 cup peanut butter together.
• Place over bottom layer.
• Refrigerate and cut into squares.

BUCKEYE BARS

Steps:

• In a large microwave-safe bowl, combine butter and 1 cup peanut butter. Microwave, uncovered, on high for 1 minute or until butter is melted, stirring once. Beat in confectioners' sugar. Spread into a 13-in. x 9-in. pan coated with cooking spray. , In a microwave, melt candy bars and remaining peanut butter; stir until smooth. Spread over peanut butter layer. Refrigerate until cool. , Cut into 1-1/2-in. x 1-in. bars. Store in an airtight container in the refrigerator.

BUCKEYE COOKIE BARS

Steps:

• HEAT oven to 350ºF. Coat 13 x 9-inch pan lightly with no-stick cooking spray.
• BEAT cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
• BEAT sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
• BAKE 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars.