My version of the buckeye bars is just a lit different. Instead of simply combining peanut butter, butter and sugar I made a peanut butter cookie dough. I still used peanut butter, butter and sugar but added some almond flour. I love the subtle nuttiness it gives to the bars.
Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup crunchy peanut butter
- 3/4 cup almond flour
- 2 cups powder sugar
- 3 oz chocolate chips
- 1/4 cup heavy cream
Instructions
Line an 8X8" baking pan with parchment paper. Set aside.
In a mixing bowl, with the paddle attachment on, add the butter and peanut butter. Beat on low spread until combined and fluffy.
Fold in the almond flour and the sugar, about 1/2 cup at a time.
When all the flour and sugar are incorporated, increase the mixer speed to medium and beat for 30 seconds.
With a spatula, remove the cookie dough from the mixing bowl and spread it evenly on the bottom of the prepared pan.
Refrigerate for 2 hours.
To make the chocolate ganache, in a microwave safe bowl, heat the heavy cream until it reaches boiling point.
Pour over the chocolate chips, let sit for 30-40 seconds and start mixing until smooth and silky. Heat in increments of 10 seconds, if needed.
Pour over the chilled peanut butter cookie dough layer and let set.
Cut into barsNote
Source recipes -Here-
