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?!

Buckeye Bars with Shortbread Crust
Ingredients
Shortbread
- 1 cup Gluten Free 1-to-1 Baking Flour
- 1 stick butter cubed at room temperature
- ¼ cup sugar
- ¼ teaspoon salt
Peanut butter layer
- 1¾ cups creamy peanut butter
- ½ cup butter
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
Chocolate layer
- 2 bags chocolate chips
- 3/4 cup butter
Instructions
Shortbread layer
- 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
Peanut butter layer
- 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.
Chocolate layer
- 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.
Notes
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.
Denise says
The bars are great. I must have done something wrong when I cut them to serve the crust falls off. Any ideas?
Lydia says
Hi Denise! I’m SO sorry! I’ve taken time off from blogging and just checked in on messages. I’m so glad you liked them! Hmmm, did it fall off like it crumbled? Maybe try baking for less time?
Julie Estvander says
Hi…does the butter for the peanut butter protion need to be cold or room temp? Thanks Julie
Lydia says
Hi Julie! The butter for the peanut butter portion doesn’t need to be cold so whatever makes it easiest for you will work fine. Enjoy! 🙂
Joyce @ My Stay At Home Adventures says
Never tried this recipe before. Going to pin this one for later. Thank you for sharing this with us @FuntasticFriday!
Lydia says
Thank you so much Joyce! And thanks for hosting the party! 🙂
Melodie says
Sorry for my ignorance but can regular all purpose flour be used in the shortbread layer? Thanks.
Lydia says
Hi Melodie! That’s not ignorant at all, it’s a great question! Yes you can absolutely substitute all purpose flour in the shortbread layer. Enjoy! 🙂
Nancy says
Oh my!! We make Buckeyes every Christmas, now this is something totally decadent….looks wonderful and now I’ve saved the recipe…Thanks!
Nancy
wildoakdesigns.blogspot.com
Lydia says
Hi Nancy! Thanks for stopping by and for your comment! I hope you enjoy them! 🙂
Nikki says
Ummm…the oven temp for baking the shortbread is not in the recipe. Little help here? Thanks!
Lydia says
Well that would be helpful wouldn’t it?! It’s 350 degrees (and I added to recipe card), thanks for the heads up Nikki! 🙂
Lisa says
Much easier way to make buckeyes. Dipping each one can be a pain.
Helen says
What a great new way to make my favorite treat of Buckeyes!!
Elaine says
OMG! These are right up my husband’s alley! He loves peanut butter and especially buckeyes! Can’t wait to try these!