It’s fall and if you live in Columbus it’s better known as Buckeye football season. This city lives for this time of year. Football season also brings an excuse to eat fantastic snacks. Our claim to dessert fame is the buckeye, a chocolate and peanut butter treat that resembles the nut. Just as tasty and way easier are Buckeye Bars. I’ve made these for years and they’re one of my most requested treats.
1 cup peanut butter
1 cup butter
2 cups graham cracker crumbs
1 1/2 cup powered sugar
1 bag chocolate chips (I use cacao 60%)
3 tablespoons cooking oil
1. Soften in microwave and mix together peanut butter and butter.
2. Stir in graham cracker crumbs and powered sugar. Mix well.
3. Pat mixture into bottom of 9 x 13 pan.
4. On low heat, melt chocolate chips and stir in oil.
5. Pour over crust and refrigerate for several hours.
6. Cut into bars and enjoy!
I have a tried and true brownie recipe that calls for raspberry preserves (post coming soon for that one). On Sunday night I had planned to make the tried and true for a birthday dessert for my co-workers. After realizing I was lacking the supplies I scrambled to come up with a new treat. Much to my delight, I think I stumbled upon a keeper with these Raspberry Chocolate Bars.
For me, raspberry is also perfect for Valentine’s Day. So if you’re looking to bake for your sweetie, this is pretty easy and sure to impress. Dealbreaker: Not being impressed when someone bakes for you.
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 egg, beaten
1/4 cup milk
1/2 teaspoon vanilla extract
3/4 cup raspberry preserves
1 cup chocolate chips
- Heat oven to 400. Spray 8 x 8 inch dish with cooking spray.
- Stir flour, sugar, baking powder and salt together in large bowl. Mix in butter until mixture becomes like coarse crumbs.
- Add egg, milk and vanilla. Beat until well blended.
- Save 1/2 cup of dough for topping. Spread remaining into the prepared pad. Evenly spread the preserves over the dough and sprinkle chocolate chips over the top.
- Drop saved dough by teaspoons over chips.
- Bake 25-30 minutes (until golden). Cool completely, cut and enjoy!
This recipe was adapted from Hershey’s Classic Recipes.