Buckeye Bars or Copy Cat Reeses

Name: Buckeye Bars or Copy Cat Reeses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 64 Pieces, 64 serving(s)
Ingredients: 3/4 cup unsalted butter, Melted; 3 1/2 cups powdered sugar; 1 1/2 cups creamy peanut butter; 1 teaspoon pure vanilla extract; 16 ounces ghirardelli semisweet chocolate bars (four individual 4-ounce bars); 1 tablespoon butter

Recipe by Bonnie G 2

Found on line, and this PB and chocolate addict had to save, other recipes that use graham crackers crushed into the bar, and while I’m sure that is delicious, this recipe has no crumbs. It’s melt in your mouth peanut butter, sugar, and butter! NOTE: recipes says "If you don’t want your chocolate to “crack” when cutting your bars, don’t refrigerate these bars. And cut them as soon as the chocolate sets (about 30 minutes room temperature)"

READY IN: 45mins

SERVES: 64

YIELD: 64 Pieces

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup unsalted butter, Melted
3 ¹⁄₂

cups powdered sugar
1 ¹⁄₂

cups creamy peanut butter
1

teaspoon pure vanilla extract
16

ounces ghirardelli semisweet chocolate bars (four individual 4-ounce bars)
1

tablespoon butter

DIRECTIONS

Line a 13x9 inch baking sheet with foil. Set aside.
In a large mixing bowl, beat 3/4 cup melted butter, powdered sugar, peanut butter and vanilla extract together. Mixture will come together into a “dough.” Using your hands, press into the bottom of the 13x9 dish.
In a microwave bowl, combined chocolate bars (broken into pieces) with 1 tablespoon butter. Heat for 30 second intervals, stirring until chocolate is smooth (mine took about 1 1/2 minutes).
Spread evenly over top of peanut butter layer.
Allow chocolate to set before cutting.
Store in airtight container at room temperature.