Buckeye Crunch Bars

Author: Half Baked Harvest 


  • 1 stick (8 tablespoons) salted butter, at room temperature
  • 1 3/4 cups + 3 tablespoons creamy peanut butter
  • 2 teaspoons vanilla extract
  • 2 1/2 – 3 cups confectioners sugar, using more or less to your taste
  • 12 ounces milk or semi-sweet chocolate, chopped
  • 20-24 pretzel twists


1. Line a 9×13 inch baking dish with parchment paper. 2. in a mixing bowl, beat together the butter, 1 3/4 cups creamy peanut butter, vanilla, and 2 cups confectioners sugar until smooth and creamy. Taste and add more confectioners sugar to your liking. The more sugar you add, the firmer the bars will be. 3. Spread the mix out into the prepared pan in an even layer. Transfer to the freezer for 15 minutes to set. 4. Melt the chocolate and remaining 3 tablespoons peanut butter in the microwave until melted. Pour the chocolate mix over the peanut butter layer. Press the pretzels into the chocolate. Transfer the bars to the fridge and chill 1 hour, until set (or 30 minutes in the freezer). Cut into bars (see tip below). We like these best when kept in the freezer, but they can also be stored in the fridge for up to 1 week.


Tip For Cutting:  First, make sure the bars are really cold and the filling is completely set. I’d recommend freezing the bars for 15 minutes to really give them a good chill. Then, run a really sharp chef’s knife under hot water, quickly dry the knife off and cut into the bars.