Alright – I already admitted I have a problem when it comes to baking, so let’s not revisit it or talk more about it. I mean, you can talk amongst yourselves about it (and feel free to come up and stage an intervention – mainly because that means I will have visitors to feed!!!! :)), but I won’t revisit that topic here, now. Anyway, so my husband had a meeting at church yesterday, during Z’s nap…and I was sitting here, ready to read, when I remembered that I had just enough chocolate for either some more butterfingers (dangerously addicting – proceed to recipe at your own risk!) or maybe some buckeyes (another dangerous recipe for me!). I didn’t feel like taking the time to roll the buckeyes so I decided to combine the two – make buckeyes, but make them into bars! Should be easy, right? So, I got started;
Melt 12 ounces chocolate – spread on tinfoil wrapped cookie sheet. Chill in fridge for 10 minutes.
Meanwhile: mix 1 3/4 cup peanut butter with approximately 5 cups powdered sugar (it will resemble a crumbled pie crust). Add 1 cup butter. If the consistency isn’t “rollable”, add powdered sugar until the consistency is right.
Using your hands (or a spoon, if you don’t want to get greasy hands), smooth peanut butter mixture on top of chilled chocolate, smoothing out and trying to ensure evenness.
Place back into fridge to chill for at least a few hours.
Melt remaining 12 ounces of chocolate and spread on top of the peanut butter mixture.
Now, I waited awhile but this is what happened when I attempted to cut the bars;
Turns out, I didn’t put enough powdered sugar in the peanut butter mixture in the beginning (I only added about 4 cups to begin with) – the peanut butter was way too soft and just wasn’t cutting it, literally. So I did what I always do – I called my mom. She agreed I could either just eat it with a spoon (tempting), OR start all over. What did that mean? Separating the chocolate from the peanut butter mixture, adding more powdered sugar to the peanut butter and re-melting the chocolate. So I did just that – I separated everything….
I then allowed the peanut butter mixture to set/chill in the fridge (on top of the bottom chocolate layer) for a good 3.5 hours. Then I added the final layer of chocolate and allowed it to chill overnight. It’s still not as easy to cut as the butterfinger bars were, but it’s “doable”. I have to be careful, very careful, and pieces aren’t as perfect as I would like, but eh, it’s better than a total loss.
I thought this would be a faster route than rolling the buckeyes and individually dipping them. I was wrong. Ha! You live and you learn, right?
Good news is that I’m out of all dipping chocolate…so I can’t make any more buckeyes or butterfinger bars for a while. But there’s always cookies and chocolate! 😉