Buckeye Bars Or Copy Cat Reeses - cooking recipe

Ingredients

3/4 cup unsalted butter, Melted
3 1/2 cups powdered sugar
1 1/2 cups creamy peanut butter
1 teaspoon pure vanilla extract
16 ounces ghirardelli semisweet chocolate bars (four individual 4-ounce bars)
1 tablespoon butter

Preparation

Line a 13x9 inch baking sheet with foil. Set aside.
In a large mixing bowl, beat 3/4 cup melted butter, powdered sugar, peanut butter and vanilla extract together. Mixture will come together into a \"dough.\" Using your hands, press into the bottom of the 13x9 dish.
In a microwave bowl, combined chocolate bars (broken into pieces) with 1 tablespoon butter. Heat for 30 second intervals, stirring until chocolate is smooth (mine took about 1 1/2 minutes).
Spread evenly over top of peanut butter layer.
Allow chocolate to set before cutting.
Store in airtight container at room temperature.