I hail from the Buckeye state and have a soft spot in my heart for these treats. Every day at lunch in elementary school, I waltzed up to the dessert bar, handed over my 50 cents and got a Buckeye bar. Ah, if only adult life had a daily dessert bar. The typical Buckeye bar consists of a creamy peanut butter mixture topped with some milk chocolate for an added crunch. It’s pretty much the greatest thing on Earth.
I stumbled upon these gorgeous products from Artisina Organics and decided to upgrade my beloved Buckeye bars. They offer a few different raw nut butters – almond, cashew, pecan, walnut, and tahini. Typically, Buckeye bars are made with peanut butter, but Artisina doesn’t produce any products with peanuts (perfect for allergy prone friends!). I decided to use their raw pecan butter and I loved it.
I wasn’t sure how the texture of the Buckeye bars would be with the raw pecan butter because it is a bit seedy in its’ raw form. But, it was wonderful! The taste of these butters is fantastic just on its’ own. But, when you add some powdered sugar and butter to the mix, it definitely makes them stand out even further. Plus, they are organic and fresh from the California sunshine.
If you thought it couldn’t get better than that, just wait until you try their chocolate bars. Oh em gee. I’m a sucker for dark chocolate but sometimes high-percentage cacao bars can get be super chalky and blah. Totally not the case here. You’ve heard of farm to table, but these are tree to bar which is a super cute phrase. Their bars are from Venezuela, made with trees that have been farmed by the same family since the 1700’s.
I mean you could obviously eat the bars straight but you should probably add in some heavy cream to make a super dreamy ganache. It’s the perfect topping for your Buckeye bars. Since this dark chocolate is such high quality and flavorful, you can get away with a thin layer on top of your butter mixture. I like to have thick Buckeye bars so I used a loaf pan. You could totally substitute an 8×8 pan too if you wanted something a bit thinner.
Now, the biggest mistake that people make with desserts like these is being impatient. Since there is no major cooking here, the majority of this recipe is letting these Buckeye bars freeze. A minimum of 12 hours is required for them to get to optimal texture. To track down these nut butters and chocolate bars, find your nearest store here.
Here is a good mama tip for you. After these freeze up, slice into personal portions and place in their own little baggies to pop back in the freezer. When you are feeling annoyed or stressed, put those babies (literal babies) to bed, grab your favorite glass of red wine, a Buckeye bar and turn on that rerun of your favorite Bravo tv show and relax. You deserve it.
- 1 jar Artisina Organics raw pecan butter, softened
- 1 stick butter, melted
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 6-8 oz dark chocolate
- 1/4 cup heavy whipping cream
- Melt butter and set aside.
- Warm pecan butter for 30-45 seconds in microwave.
- Combine butter, pecan butter and vanilla until combined. Sift powdered sugar into butter mixture, 1/2 cup at a time until desired texture.
- Pour into parchment lined glass loaf pan and set aside.
- Make double boiler on stove and add dark chocolate. Slowly melt chocolate and pour in heavy whipping cream. Continuously stir with a rubber spatula until fully melted and combined.
- Remove from stove and pour over butter mixture in loaf pan.
- Place plastic wrap flush against ganache so no air can get in. Place in freezer for 12-24 hours.
- When ready to eat, remove and gently peel off plastic wrap and parchment paper.
- Cut into 8-10 pieces and enjoy!