Stacked Buckeye Bars (Fudgy Brownie & Peanut Butter Layers)

Introduction

If you grew up in the Midwest, you know the power of the Buckeye: a peanut butter ball dipped in chocolate to resemble the nut of the Ohio state tree.

Stacked Buckeye Bars take that nostalgia and turn it into a high-rise dessert architecture. Instead of the tedious process of rolling and dipping individual balls, we construct three distinct layers of happiness: a dense, chewy fudge brownie base, a thick “buckeye” peanut butter dough center, and a glossy semi-sweet chocolate ganache on top.

This is the ultimate dessert for the undecided. It’s part brownie, part fudge, and part candy bar. It is rich, heavy, and absolutely requires a glass of cold milk.

Ingredients List

We are building this bar in three stages.

Layer 1: The Fudgy Brownie Base

½ cup (1 stick) Unsalted Butter: Melted.
1 cup Granulated Sugar.
2 Large Eggs: Room temperature.
1 tsp Vanilla Extract.
1/3 cup Unsweetened Cocoa Powder: Dutch-process gives a darker look.
½ cup All-Purpose Flour.
¼ tsp Salt.
Shortcut: You can use a standard 9×9 box brownie mix if you are pressed for time.

Layer 2: The Buckeye Filling

1 ½ cups Creamy Peanut Butter: (e.g., Jif or Skippy).
- Important: Do not use “Natural” peanut butter that requires stirring. The oil separation will prevent the filling from setting properly. You need the emulsifiers in commercial PB.
½ cup (1 stick) Unsalted Butter: Softened to room temperature.
2 ½ cups Powdered Sugar: Sifted.
- Texture Note: This high ratio of sugar creates a dough that can be handled and smoothed, rather than a sticky spread.
1 tsp Vanilla Extract.

Layer 3: The Chocolate Shell

1 ½ cups Semi-Sweet Chocolate Chips.
½ cup Heavy Cream (or 4 tbsp Butter):
- The Difference: Heavy cream makes a soft Ganache (truffle-like bite). Butter makes a shiny Glaze (snappy bite). Both are delicious.

Sensory Note: The brownie is chewy, the peanut butter layer is creamy and sweet, and the chocolate topping provides the necessary bitterness to balance the sugar.

Timing

This is a “Hurry Up and Wait” recipe. The cooling times are non-negotiable.

Bake Time: 25 minutes
Chill Time: 2 hours (divided)
Assembly: 20 minutes
Total Time: ~3 hours
Yields: 16 Bars

Data Insight: The structural integrity of this bar depends on temperature. The peanut butter filling has a melting point of roughly 90°F. If you spread it onto a warm brownie, the butter will separate, turning your middle layer into an oily soup. The base must be completely cool.

Step-by-Step Instructions

Step 1: Bake the Base

Preheat oven to 350°F (175°C). Grease a 9×9 inch square pan and line it with parchment paper, leaving an overhang on the sides (this is a “sling” to lift the bars out later).

In a medium bowl, whisk the melted butter and sugar vigorously.
Beat in the eggs and vanilla.
Stir in the cocoa powder, flour, and salt until just combined.
Pour into the prepared pan.
Bake for 20–25 minutes until a toothpick comes out with moist crumbs (not wet batter).
Crucial: Let the brownie layer cool completely in the pan. (Put it in the fridge to speed this up).

Step 2: The Peanut Butter Dough

In a large bowl (or stand mixer), beat the peanut butter, softened butter, and vanilla until creamy.
Gradually add the powdered sugar, about ½ cup at a time.
Texture Check: The mixture should look like crumbly dough but hold together when pinched. If it’s too sticky, add more sugar.
Press: Dump the dough onto the cooled brownie layer. Use your hands or an offset spatula to press it into a smooth, even, flat layer.

Step 3: The Ganache Topping

Place the chocolate chips in a heat-proof bowl.
Heat the heavy cream (or butter) in the microwave until it just starts to bubble (about 45 seconds).
Pour the hot cream over the chocolate. Let it sit for 5 minutes.
Whisk gently starting from the center until smooth and glossy.
Pour the liquid chocolate over the peanut butter layer. Tilt the pan to coat the corners.

Step 4: The Set

Refrigerate the pan for at least 1 hour to let the chocolate and peanut butter set firmly.

Step 5: The Slice

Lift the bars out of the pan using the parchment paper sling.
Use a sharp knife to cut into 16 squares.
Clean Cuts Tip: Wipe the knife with a warm, damp cloth between cuts to keep the layers distinct.

Nutritional Information

A heavy hitter. Below is the estimated breakdown per bar.

Nutrient	Amount per Serving	% Daily Value*
Calories	390 kcal	20%
Total Fat	24g	37%
Saturated Fat	10g	50%
Carbohydrates	42g	15%
Sugars	34g	–
Protein	6g	12%

Variations for the Recipe

No-Bake Base: Swap the brownie layer for a graham cracker crust (Graham crumbs + butter + sugar) for a completely no-bake summer version.
Crunchy Buckeye: Stir ½ cup of Rice Krispies into the peanut butter layer for a texture pop.
Salted Caramel: Drizzle salted caramel sauce over the peanut butter layer before adding the chocolate.
Pretzel Topped: Press mini pretzels into the wet chocolate topping for a sweet & salty crunch.

Serving Suggestions

Temperature: These are best served slightly chilled or at room temperature. If they get too warm, the layers can slide.
The Drink: Coffee is essential to cut the extreme sweetness.

Common Mistakes to Avoid

Rushing the Cooling:
- The Issue: Spreading PB on warm brownies.
- The Result: The peanut butter melts and creates a greasy interface that slides apart when cut.
- The Fix: Touch the brownie pan bottom. If it’s warm, wait.
Using Natural PB:
- The Issue: Oil separation.
- The Result: The middle layer weeps oil and never sets.
- The Fix: Use standard creamy peanut butter (Jif, Skippy, etc.).
Cracking Chocolate:
- The Issue: Cutting the bars when they are frozen solid.
- The Fix: Let the pan sit on the counter for 10 minutes before slicing, or use a hot knife.

Storing Tips for the Recipe

Refrigeration: Store in an airtight container in the fridge for up to 1 week. (Recommended).
Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw on the counter for 20 minutes before eating.

Conclusion

Stacked Buckeye Bars are the ultimate crowd-pleaser. They combine the homemade comfort of a brownie with the professional finish of a layered confection. Visually, the dark-light-dark stratification looks impressive on a dessert tray, but only you need to know how easy they were to assemble.

Ready to stack? Grab the peanut butter! If you try this recipe, please leave a star rating below and let us know: did you use a brownie mix or make it from scratch? Don’t forget to subscribe to our newsletter for more chocolate-peanut butter combos.

FAQs

Q: Can I double this recipe?

A: Yes. Use a 9×13 inch pan. The baking time for the brownie layer will likely stay similar, perhaps adding 2–3 minutes.

Q: Why is my peanut butter layer crumbly?

A: You likely added too much powdered sugar or didn’t use enough butter. Add a teaspoon of milk and mix again to bring it together.

Q: Is this gluten-free?

A: Only if you use a Gluten-Free brownie mix (or GF flour in the homemade base). The filling and topping are naturally gluten-free.