Rich peanut butter cream between two layers of milk chocolate… Buckeye Bark! Make this quick version of the classic peanut butter balls for a crowd!
Ingredients
4 cups of melted milk chocolate, I recommend the chocolate discs
1 16-ounce jar of creamy peanut butter
2 cups of powdered sugar
8 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
Instructions
Line the bottom of a 9×13 inch tray with parchment paper or a silicone baking sheet. Put it aside.
Melt half of the chocolate according to the instructions on the package and pour it into a lined tray. Spread the chocolate in a thin, even layer and set aside to harden (can be placed in the refrigerator or freezer if desired).
In the bowl of a stand mixer with the paddle attachment, whisk the peanut butter, powdered sugar, butter and vanilla until smooth. Set aside 1/4 – 1/2 cup of the peanut butter mixture.
Press the rest in an even layer over the chocolate layer. Use your hands as needed to flatten. Use the remaining 1/4 – 1/2 cup of the peanut butter mixture to form small dime-sized balls.
Melt the remaining chocolate and pour it over the peanut butter layer. Drop the mini peanut butter balls the size of a dime into the pan. Set them aside to make them firm.
Once the chocolate is ready, use a large knife to break the crust into pieces. Keep them in the refrigerator.