I got a recipe from an old roommate for Buckeyes (the little peanut butter balls dipped in chocolate) years ago, but they are just such a pain to make. I love them and can quite literally eat an entire batch with my husband in about a day or two, but I do not have the patience to roll, and then dip every single little peanut butter ball. I had this idea to turn it into a fudge and am so pleased with how it turned out. It was a very fast way to get the same delicious result. These will be something so easy and delicious to add to your holiday baking tray for your neighbor gifts or party.

Buckeye Fudge

For chocolate layers:

1 cup chocolate chips

2 T. peanut butter

For peanut butter layer:

1/2 c. butter

1 c. peanut butter

2 c. powdered sugar

Directions: 

1. Start by lining an 8×8″ pan with foil.

2. Place 1/2 c. of chocolate chips and 1T. peanut butter into a microwave safe dish. The peanut butter will help the chocolate chips to melt smoothly and allow you to pour them into the dish. You could use crisco, but why do that when you can use peanut butter??Microwave in 30 second increments until the chocolate is smooth.

3. Pour melted chocolate/peanut butter mixture into your 8×8″ lined pan. Smooth to form a bottom “crust”, if you will. Place in refrigerator while you are working on your peanut butter layer.

4. Place 1/2 c. butter and 1 c. peanut butter into a saucepan. Melt over medium heat. Once it is all melted together, remove from heat and add in 2 c. powdered sugar.

5. This next step is basically to get the peanut butter layer on top of the first chocolate layer. You can’t really “pour” the peanut butter mixture, so I just took a chunk of it in my hand and flattened it. I then placed this piece on top of the chocolate crust. Repeat this until your peanut butter layer is completely covering your chocolate crust.

6. Repeat step 2 and 3 with the remaining chocolate chips and peanut butter. Pour on top of the peanut butter middle to form a top “crust” of chocolate.

7. Chill for at least 2 hours before cutting. These are really best if you store them in the fridge in an air tight container once you have cut them into bite-sized squares.

If you were trying to feed a crowd, you could easily double the chocolate crust layers and make this in a 9×13″ pan while keeping the same peanut butter proportions. The peanut butter layer would be smaller, but I guarantee it would still be just as delicious.

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