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Pour Chocolate over the Peanut Butter mixture and spread it evenly. Allow the layer of chocolate to cool and set up. The Buckeye Bars can be placed in the refrigerator to chill quicker. Cut the slab into 16 bars with a sharp knife, 4 rows by 4 rows. Store the bars in a cool, dry place in a sealed container or Ziploc bag.
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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.
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How to Make No Bake Buckeye Bars. Line a 9x9-inch pan with parchment paper. Set aside. Pulse graham crackers, using a food processor, until crumbly. In a large bowl, mix graham crackers, melted butter, powered sugar, and 1 cup peanut butter until well blended.
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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 13ร9 dish. In a microwave bowl, combined chocolate bars (broken into pieces) with 1 tablespoon butter.
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Pour the chocolate over the top of the peanut butter layer and use a spoon or spatula to push into an even layer. Chill the buckeye bars in the refrigerator until hardened - about 2 hours. You can sprinkle flaked sea salt on top of the bars, if desired. This helps create a sweet and salty flavor combination.
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Step 1: Mix peanut butter and softened butter together in the large bowl of a stand mixer or use a hand mixer. Beat until fully blended, scraping down the sides as you go. Step 2: Turn the speed down to low and add vanilla extract followed by the slow addition of the powdered sugar.
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Step 1. In a large bowl, add in the butter, peanut butter, powdered sugar, and vanilla, and combine with an electric mixer until smooth, thick, and crumbly. Use parchment paper to line a 9 x 13-inch pan and add the dough to the pan and firmly press down to cover the base of the pan. Step 2.
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Step 2. Make the peanut butter layer: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, combine the graham cracker crumbs, confectioners.
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Melt the chocolate in a microwave safe bowl. Heat in 30 second intervals until melted and smooth. Spread the chocolate mixture evenly on top of the peanut butter layer in the pan. Step 5. Let the bars set at room temperature. Cut the bars with a sharp knife. Then the bars are ready to cut, serve and enjoy!
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How To Buckeye Bars. To store Buckeye Cheesecake Bars, cover them and keep them in the refrigerator. They will last up to 3 days. For longer storage, freeze the bars. Freezing Cheesecake Bars. To freeze cheesecake bars, follow these steps: Let the bars cool and set completely. Remove the bars from the pan and place them on a plate (cut or uncut).
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Line an 8ร8 inch pan with parchment paper and set aside. In a large bowl, combine the peanut butter and the softened butter together with an electric hand mixer until a smooth mixture forms. Slowly add the powdered sugar and mix. Add in the vanilla extract and the salt and mix again until combined.
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Directions. 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.
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Instructions. Line an 8ร8 or 9ร9-inch baking dish with parchment paper, overlapping the sides of the pan. Then set aside. In a large mixing bowl, mix together the butter, vanilla extract, peanut butter, and powdered sugar. Add in the graham cracker crumbs, and mix well.
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Mix to combine. Scrape down the sides of the bowl, if needed. With the mixer on low speed, slowly add the powdered sugar. Mix just until the powdered sugar is incorporated and the dough comes together into large crumbles. Transfer the peanut butter dough to the prepared pan and press it into a smooth even layer.
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Transfer the peanut butter dough into the pan. Press the dough firmly into the dish. Add chocolate chips and the remaining 1 tablespoon of butter into a microwave-safe bowl. Microwave in 30-second increments, stirring between intervals, until smooth (about a minute and a half total).
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Instructions. Line an 8ร8 or 7ร11 brownie pan with parchment paper or foil, be sure to leave a little hanging over the sides for easy removal and cutting. Over medium heat, melt butter, it will shizzle, snap, crackle and pop, then it will get quiet and foam up โ this is where you really need to keep an eye on it.
