No Bake Buckeye Bars

By ezunich

Ingredients

• CRUST
• 1 1 1 cup chocolate graham cracker crumbs (about 1 sleeve of graham crackers)
• 6 6 6 tbsp unsalted butter, melted
• PEANUT BUTTER LAYER
• 3/4 3/4 3/4 cup creamy peanut butter
• 8 8 8 oz (one package) cream cheese, softened
• 1 1 1 cup powdered sugar
• 2 2 2 tsp vanilla extract
• 1 1 1 cup heavy cream
• CHOCOLATE GANACHE
• 1/2 1/2 1/2 cup chocolate chips
• 1/4 1/4 1/4 cup heavy cream
• MELTED PEANUT BUTTER FOR DRIZZLING ON TOP IF DESIRED

Preparation

Step 1

CRUST
Blend the chocolate graham crackers in a blender or food processor until they are crumbs.
In a small mixing bowl, combine the graham cracker crumbs and melted butter. Mix well.
In a lined or unlined 8 or 9 inch square baking pan, press the crumbs firmly into the pan.
Place the pan in the refrigerator for 30-60 minutes.
PEANUT BUTTER FILLING
In a large mixing bowl, combine the peanut butter, cream cheese, powdered sugar, and vanilla extract and beat using an electric mixer until well combined.
In a smaller mixing bowl, beat the heavy cream until stiff peaks form.
Add the heavy cream mixture to the peanut butter mixture and beat on low to incorporate.
Spread the peanut butter filling evenly on top of the crust.
Cover the pan with plastic wrap and place in the freezer for 5 hours.
CHOCOLATE GANACHE
Place chocolate chips in a medium heat-proof bowl.
In a small pot over low heat, heat the heavy cream until just before boiling.
Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
Use a spatula to stir the mixture until smooth.
Allow the ganache to come to room temperature before adding it to the bars.
Cover in plastic wrap and return the bars to the fridge or freeze until the ganache is set.
Cut into squares, garnish with melted peanut butter if desired. Serve chilled from the fridge or frozen from the freezer.