Hi friends! I’m beyond excited to be participating in Bob’s Red Mill United States of Cookies! If you’ve hung out with me here on the blog before you know I’m a die-hard Buckeye, which is a wonderful thing to be especially right now (football fans you know what I mean, right?!) 😉 It’s perfect timing that I represent Ohio with my Buckeye Bars with Shortbread Crust. Did you know that Ohio was named the “the Buckeye state” due to it’s name sake tree? The tree produces hard Buckeye nuts (not edible) which look just like Buckeye candies. ↓
Regardless of whether or not you’re from Ohio, you likely have tried Buckeye candy (and now you know how they got their name if you didn’t already). Buckeyes are the happy place for all of us peanut butter & chocolate fans and a staple holiday candy. I remember making batches of them as a kid with my mom and I always wanted to dip the little peanut butter balls in the chocolate. She had the patience of a saint because I’m pretty sure about half of them fell in. Maybe my little child unconscious did that on purpose so I could eat those ones? 😉
While I grew up on Buckeyes and still love them, I wanted to switch up the traditional recipe and transform it into these Buckeye Bars with Shortbread Crust. Why not combine a couple of holiday favorites into 1, I say. Amiright?!
- 1 cup Gluten Free 1-to-1 Baking Flour
- 1 stick butter, cubed at room temperature
- ¼ cup sugar
- ¼ teaspoon salt
- 1¾ cups creamy peanut butter
- ½ cup butter
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- 2 bags chocolate chips
- 3/4 cup butter
- Preheat oven to 350 degrees.
- Cut 1 stick butter into cubes, add to food processor and bring to room temperature.
- Line 8" x 8" baking pan with parchment paper, leaving extra length on ends to ease in removal of Buckeye Shortbread Bars from pan.
- Blend butter until creamy consistency.
- Add sugar and salt and blend well. Once combined, add flour and blend well.
- Press shortbread mixture firmly into parchment lined baking pan and bake for 20 minutes. Allow to cool for at least 20 - 30 minutes
- Combine peanut butter, butter, heavy cream and vanilla extract in food processor. Once combined gradually mix in powdered sugar.
- Spread peanut butter mixture over shortbread.
- Add chocolate chips and butter into a microwave safe bowl and microwave in 15 second increments until fully melted, stirring well between each increment.
- Spread over peanut butter layer.
- Allow to set for at least 30 minutes before cutting.
- I like my peanut butter to chocolate ratio to be 1:1 but if you prefer less chocolate, simply cut the chocolate layer recipe portion in half.
So what do you say? Are you ready to become a Buckeye with me? 😉 What treat is your state known for? Check out the other 49 states in the United States of Cookies here and download Bob’s Red Mill coupons to make your favorite holiday delights!
I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.
Shared at Live, Laugh, Rowe; check out the linky for all sorts of inspiration!