You know the magic that is Kittee, right? Of course you do. Well, if you’re lucky enough to live in the same city as Kittee, maybe you will throw a cookie party, and Kittee will bring her notorious Buckeye (Amaze)Balls.
Buckeye Balls were never a thing in my life before Kittee came along, and now here I am, completely in a state of disbelief that I have to spend a holiday sans Kittee and sans balls. Pity me, people.
Obviously the only solution, since I can’t transport Kittee to my kitchen at will, is to make Buckeye Balls myself. Except that I’m truly terrible at doing something-dipped-in-chocolate projects! I always make a giant mess, have a hard time getting the chocolate to temper, and end up with a product which tastes delicious but looks like an accident.
Using Kittee’s Buckeye Balls recipe as a jumping-off point, I decided to see if I could transform Buckeye Balls into Buckeye Bars. Et voila! Joanna-proof buckeye goodness.
makes 24 bars
1 1/2 cups organic crunchy peanut butter
3/4 cup organic powdered sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 cups puffed rice cereal
1 1/2 cup dark chocolate chips
1 teaspoon coconut oil
Lightly grease a 9×13″ pan. In a pot over medium heat, combine peanut butter and powdered sugar and stir until ingredients are melty and well-combined. Turn off the heat and stir in the vanilla and then the cereal, stirring until mixture is uniform in consistency and cereal distribution.
Dump the mixture into your greased pan and then use a combination of a spatula and your clean hands to press the mixture down firmly and evenly into the pan. Really press it down so that it’s as dense as possible!
In a microwave or using a double boiler, melt the chocolate chips and coconut oil together until the chips are glossy but not melted all the way, then stir the chocolate, and it should turn into a smooth liquid paste as you stir. Using a heat-proof spatula, spread the chocolate mixture evenly on top of the peanut butter mixture. Put in the freezer to set the chocolate.
After 10 minutes in the freezer, remove the pan, and then cut into bars by spraying a sharp knife with oil so that it slides easily through the bars. Serve at room temperature.