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Buckeye Bars with Shortbread Crust

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Prep Time 15 mins
Cook Time 20 mins



  • 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

  • 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


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.


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.
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