Vegan Peanut Butter Buckeye Bars

These vegan peanut butter buckeye bars are a joyful nod to my college days.
Having attended undergrad at Miami University (of Ohio), buckeyes were a dining
hall favorite. These buckeye bars are a simplified (read: bar-i-fied) version of
the original. A creamy, peanut buttery base is coated in a layer of dark
chocolate.

Servings: 24 bars

Author: Ashley

Prep Time
45 minutes

Total Time
45 minutes

Course:

Dessert

Cuisine:

🧂 Ingredients

1 cup creamy peanut butter
1 ¼ cups almond flour
¼ cup plus 2 tablespoons pure maple syrup
¼ teaspoon fine grain sea salt
½ cup dark chocolate chips
2 teaspoons virgin coconut oil

Instructions

1 Line an 8 x 8-inch baking pan with parchment paper.
2 In a large mixing bowl, stir together the peanut butter, almond flour, maple
syrup, and salt until incorporated.
3 Scoop the mixture into the lined pan. Place a clean sheet of parchment paper
over top and use your hands to press the mixture evenly into the bottom of the
pan.
4 Transfer the pan to the freezer for 10 minutes to set.
5 Meanwhile, add the chocolate and coconut oil to a medium, heat-safe bowl and
melt over a double-boiler or in the microwave.
6 Once the peanut butter layer has begun to set, pour the chocolate over top and
tilt the pan back-and-forth to evenly coat.
7 Pop the pan back in the freezer for 30 minutes, or until the chocolate has set
and the peanut butter layer is firm enough to slice.
8 Slice into bars (a warm knife works well for this).
9 Store in the refrigerator for up to two weeks or freeze for up to one month.

Vegan Peanut Butter Buckeye Bars

Course:

Cuisine:

🧂 Ingredients

Instructions

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