Buckeye Billionaire Bars

Want to be a billionaire? I don’t have the answer on how to achieve that, but I do know how to answer a desire to eat a billionaire – the bar that is. This version has a layer of peanut butter!

Buckeye Billionaire Bars 2

I’m not entirely sure where the name for “billionaire bars” came from, unless it comes from feeling like you just at a billion calories. Especially when you add another layer which consists of peanut butter, butter, and powdered sugar in addition to the shortbread, caramel, and chocolate ganache already present.

Buckeye Billionaire Bars 1

Whatever the reason for the name, I decided a buckeye version was a great way to kick off the first home game of the Buckeye’s football season against Oklahoma. All I did was add a layer of peanut butter that is the same as the filling of a buckeye candy.

Buckeye Billionaire Bars 3

Prior to heading to campus for the tailgate however, we drove a bit east to check out a potential venue, Anderson Farms. Going into it, we were hesitant because while we love animals, the outdoors, and appreciate true rustic details, we don’t associate much with farms. However, we were all about the fact that their catering is Ray Ray’s Hog Pit which is some of the best BBQ in town and there’s the possibility of getting to hold baby pigs! We still want to visit other venues before making a decision but it’s definitely not off the list of possibilities.

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Two years ago: Spicy Taco Burgers with Guacamole and Corn

Three years ago: No-Churn Root Beer Float Golden Oreo Ice Cream

Four years ago: Spicy Thai Noodles with Tofu

Six years ago: Chewy Peanut Butter Cookies with Chocolate Candied Bacon

BUCKEYE BILLIONAIRE BARS

Makes 16

Ingredients:

SHORTBREAD

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup confectioners’ sugar

1/4 cup cornstarch

3/4 cups all-purpose flour

Pinch salt

CARAMEL

7 oz. soft caramel candies

2 Tbsp heavy cream

PEANUT BUTTER

3/4 cup creamy peanut butter

1/2 cup (1 stick) unsalted butter, room temperature

1/2 tsp vanilla extract

2 cups confectioner’s sugar

GANACHE

4 oz. semisweet chocolate chips

2 heavy cream or milk

Directions:

  1. For the shortbread: Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper with overhang. Lightly coat with nonstick spray.
  2. In a medium bowl, whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, and salt. Beat on low for one minute, then on high for 3 to 4 minutes.
  3. Press shortbread into prepared pan. Smooth it with either your hands or a spatula. Pierce it with a fork. Bake for 18-20 minutes until it is pale golden and has a dull finish on top. Set aside to cool completely in the pan.
  4. For the caramel: in a small saucepan over medium-low heat, melt the caramel with the cream, stirring constantly, until smooth.
    Pour over the cooled shortbread and spread evenly. Refrigerate about an hour, or until set.
  5. For the peanut butter: in the same small sauce pan over medium-low heat, melt the butter and peanut butter, stirring constantly, until smooth. Add sifted powdered sugar and stir to combine. While still warm, pour over the caramel and smooth. Chill for 2 hrs or until set.
  6. For the ganache: Place the chocolate and heavy cream in a microwave-safe bowl. Heat at half power in 30-second increments until the chocolate melts when stirred. Spread evenly over the peanut butter layer. Chill about 30 minutes, or until set.
  7. Using the edges of the parchment paper, lift the bars out of the pan and onto a cutting board. Use a sharp knife to cut into squares and serve.
  8. Keep leftovers bars refrigerated in an airtight container. Let sit at room temperature for 10 minutes prior to serving.

Source: Adapted from my Shortbread Cookies and Buckeyes.

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