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These bars are not only incredibly easy to make but also offer a unique twist on a beloved classic. Learn how to make this easy no-bake delicious and visually appealing matcha buckeye bar. It’s a no-bake delight for green tea lovers.
What is matcha buckeye bar?
Buckeye bar takes inspiration from the buckeye candy or known as buckeyes. Buckeye candy is a popular confectionery treat in the United States, particularly in the Midwest and parts of the South. These candies are named after the buckeye tree, whose nuts resemble the appearance of the candy when it’s finished.
The core of buckeye candy is made from a mixture of creamy peanut butter, powdered sugar, and butter. This mixture is rolled into small balls or flattened into discs, leaving a portion uncovered to mimic the appearance of a buckeye nut. The exposed portion is then dipped into melted chocolate, typically milk chocolate or semisweet chocolate, leaving a small circle or “eye” of the peanut butter filling visible. The result is a treat that resembles the eye of a buckeye nut, which is typically dark brown with a lighter center.
Buckeye bars are much easier to make and less time-consuming. They still have the same ingredients that are used to make the buckeye candy, but instead of having to be shaped one by one, they are shaped in a pan, coated with chocolate on top, and then cut into square or rectangular shapes. I added matcha powder and it really adds earthy notes, which works well with peanut butter, the crunchy texture of graham crackers crumbs, and the thin layer of chocolate peanut butter layer on top!
Ingredients and substitutions
1. Butter
You can use salted or unsalted butter. If you use salted butter, you can skip the salt called for in the recipe if you want. You can also use coconut oil instead of butter
2. Graham cracker crumbs
You can also use other similar crackers or biscuits common in your country or area
3. Peanut butter
I use creamy peanut butter
4. Cream cheese
I use full-fat cream cheese but you can also use reduced-fat cream cheese if you prefer
5. Icing sugar/powdered sugar
You can adjust the amount to your sweetness level. Just make sure you give it a try and adjust before pressing it into the pan
6. Salt
An addition of salt helps to cut through some sweetness and bring out the flavor
7. Matcha powder
I recommend a ceremonial matcha grade. The flavor really shines through
8. Vanilla extract
The addition of vanilla does add a nice overall flavor to the bars
9. Semi-sweet chocolate chip
You can also use milk chocolate, dark chocolate, or white chocolate. If you use milk chocolate or white chocolate, make sure you adjust the amount of sugar as the chocolates are much sweeter compared to dark or semi-sweet chocolate
No-Bake Matcha Buckeye Bars (with Graham Cracker Crumbs)
Ingredients
Matcha peanut butter layer:
- 140 g unsalted butter melted
- 210 g graham cracker crumbs
- 200 g creamy peanut butter
- 60 g cream cheese softened
- 150 g icing sugar
- ½ tsp salt
- 15 g matcha powder ceremonial-grade preferred
- ½ tsp vanilla
Chocolate peanut butter layer:
- 150 g semi-sweet chocolate
- 1 Tbsp creamy peanut butter
Toppings: (optional-unconventional but pretty nice additions)
- Flaky sea salt
- Toasted sesame seeds
Instructions
Matcha peanut butter layer:
- Cut butter into smaller pieces and put in a heat-proof bowl and microwave on high for about 30-45 seconds. There may be still some unmelted one, simply stir and it should melt. Set aside to cool down a bit
- Process the graham crackers into really fine crumbs in a food processor. You can use a rolling pin and crush the crackers inside a plastic bag by rolling it back and forth. Make sure you get really fine crumbs or the bars can easily fall apart
- Once you get fine crumbs, add the rest of the ingredients for matcha peanut butter layer. Pulse a few times or as many times as it needs to get them to combine into a dough-like consistency
- Line an 8 x 8 pan with parchment paper. Scoop the mixture onto the pan and use a spatula to help you press the mixture evenly into the pan. Make sure they are packed evenly so there won't be any holes and the bars won't fall apart when you cut them
- Chill in the fridge for at least 30 minutes for the layer to firm up
Chocolate peanut butter layer:
- Put chocolate chips in a heat-proof bowl and microwave for about 30 seconds and stir and microwave again for another 30 seconds until all of the chocolate almost melts but you still see some that aren't. Simply stir them and they will all melt
- Stir in the peanut butter and stir to combine
Assembling:
- The matcha peanut butter layer should have been firm to the touch by now. Spread the chocolate peanut butter layer evenly on top using a flexible spatula or a small offset spatula. Spread it as neatly and evenly as possible
- If you choose to use toppings, sprinkle on some flaky sea salt and some toasted white sesame seeds. Chill in the fridge for at least 1 hour
To serve:
- Cut into squares or rectangular shape. It's up to you. If you cut into squares, you can get about 18 squares
How to store:
- Store them in an air-tight container in the fridge for about a week. They need to be kept in the fridge as they soften at room temperature. They also freeze well. Keep in a freezer-friendly container for up to one month. Simply thaw in the fridge or at room temperature before serving
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to make no-bake matcha buckeye bars using Graham cracker crumbs
1. Cut butter into smaller pieces and put in a heat-proof bowl and microwave on high for about 30-45 seconds. There may be still some unmelted ones, simply stir and it should melt. Set aside to cool down a bit. Alternatively, you can always melt in on the stove over low heat
2. Process the graham crackers into really fine crumbs in a food processor. You can use a rolling pin and crush the crackers inside a plastic bag by rolling it back and forth. Make sure you get really fine crumbs or the bars can easily fall apart
Once you get fine crumbs, add the rest of the ingredients for matcha peanut butter layer. Pulse a few times or as many times as it needs to get them to combine into a dough-like consistency
3. Line an 8 x 8 pan with parchment paper. Scoop the mixture onto the pan and use a spatula to help you press the mixture evenly into the pan. Make sure they are packed evenly so there won’t be any holes and the bars won’t fall apart when you cut them. Chill in the fridge for at least 30 minutes for the layer to firm up
4. Put chocolate chips in a heat-proof bowl and microwave for about 30 seconds and stir and microwave again for another 30 seconds until all of the chocolate almost melts but you still see some that aren’t. Simply stir them and they will all melt. Stir in the peanut butter and stir to combine
5. The matcha peanut butter layer should have been firm to the touch by now. Spread the chocolate peanut butter layer evenly on top using a flexible spatula or a small offset spatula. Spread it as neatly and evenly as possible
6. If you choose to use toppings, sprinkle on some flaky sea salt and some toasted white sesame seeds. Chill in the fridge for at least 1 hour
7. Cut into squares or rectangular shape. It’s up to you. If you cut into squares, you can get about 18 squares
8. They do get softer if you let them sit at room temperature for too long
Did you make this no-bake matcha buckeye bars recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
