Line an 8-inch square pan with foil, with ends of foil extending over sides.
Beat butter and peanut butter with a mixer until blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.
Microwave frozen Cool Whip and chocolate on HIGH 1 minute; stir. Microwave 15-30 seconds more until chocolate is melted; stir until blended. Pour oven peanut butter layer; spread to cover peanut butter layer.
Refrigerate 2 hours. Use foil handles to life dessert from pan before cutting.
Store in an airtight container in the freezer for up to 1 month. Thaw in refrigerator before serving.
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