Best Buckeye Bark Recipes

BUCKEYE BARK

Steps:

• Melt half of the chocolate candy coating according to the package directions, then spread over parchment paper or a silpat-lined cookie sheet. Spread to a large rectangle, but not too thin - approximately 1/8″ to 1/4″ thickness. Place in freezer to firm up.
• In a large bowl, beat together the peanut butter, Confectioners' sugar, melted butter and vanilla extract until smooth and creamy. Remove first chocolate layer from the freezer and spread the peanut butter mixture over the top. Return to the freezer and melt the remaining chocolate candy coating. Once that is melted, spread it over the top of the peanut butter layer and freeze until set.
• Break up the bark into small pieces using a butcher knife. Store in the refrigerator or freezer until ready to serve. (Doesn't have to be kept in fridge or freezer, but I prefer my candy cold).
• NOTE:.
• In place of chocolate candy coating, you can use 20 oz semi-sweet chips per 4 to 6 oz block of paraffin wax, will perform like almond bark, however, have a better taste, less waxy tasting.

BUCKEYE BARK RECIPE

Steps:

• Directions: 1.Line a 9 x 13-inch pan with parchment paper and set aside until ready to use. 2.Melt butter and add to a bowl of an electric stand mixer. Add in peanut butter and mix to combine. 3.Slowly incorporate powdered sugar until everything is combined and you get a thick peanut butter mixture. It will remind you of really soft fudge and should hold together if rolled into a ball. 4.Melt 1-1/2 pounds of chocolate and spread into the bottom of the parchment-lined pan. Let cool and harden and then press peanut butter butter mixture evenly on top of the chocolate. 5.Melt remaining chocolate, spread onto peanut butter, let harden, then cut into squares and enjoy!

BUCKEYE BARK

Steps:

• 1. Melt chocolate according to package directions. Pour half of melted chocolate onto a parchment lined baking sheet. Using a spatula, spread chocolate to create a large chocolate slab. Place in freezer for 10 minutes to solidify.
• 2. Mix together peanut butter and vanilla then stir in powdered sugar until smooth and creamy.
• 3. Spread peanut butter mixture over chilled chocolate slab to cover entirely.
• 4. Pour remaining melted chocolate over top of peanut butter layer. Carefully spread to edges to completely cover peanut butter.
• 5. Return to freezer for 5-10 minutes to set top layer of chocolate. Cut Bark into desired sized pieces and enjoy.
• 6. Store in an air tight container. No need to refrigerate unless in a warm climate.