Buckeye Cookie Bars

Buckeye Cookie Bars

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"A rich chocolate base layer is spread with a creamy peanut butter and chocolate layer, then baked and drizzled with chocolate fudge frosting."
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50 m servings 208 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat oven to 350 degrees F. Coat 13 x 9-inch pan lightly with no-stick cooking spray.
  2. Beat cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
  3. Beat sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
  4. Bake 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars.



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