PEANUT BUTTER CHOCOLATE BARK
I just recently tried this recipe, and everyone in the family loved it! They call it Reese's® Peanut Butter Bark! It's very good!
Provided by supson7
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 41m
Yield 36
Number Of Ingredients 4
Steps:
- Grease a baking sheet and line with parchment paper.
- Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
- Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
- Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
- Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 13.1 g, Cholesterol 2.6 mg, Fat 11.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 63.2 mg, Sugar 11.4 g
DOUBLE CHOCOLATE PEANUT BUTTER BARK
Categories Chocolate Nut Dessert Christmas Kid-Friendly Peanut Winter Chill Bon Appétit Small Plates
Yield Makes about 2 1/4 pounds
Number Of Ingredients 3
Steps:
- Butter 15x10-inch jelly roll pan. Line with waxed paper or parchment. Melt 1 pound white chocolate with peanut butter in large bowl set over saucepan of simmering water, stirring occasionally until chocolate is melted and smooth.
- Meanwhile, melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally. Melt remaining 2 ounces white chocolate in small bowl set over saucepan of simmering water, stirring constantly.
- Remove all bowls from over water. Pour peanut butter mixture onto prepared pan, spreading to cover surface completely. Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize. Using spoon, drizzle melted white chocolate over. Draw tip of knife through chocolates to marbleize. Chill until firm, at least 2 hours or over-night. Cut into 2-inch triangles or other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep chilled.) Serve cold.
DOUBLE CHOCOLATE PEANUT BUTTER BARK
Peanut butter and chocolate are great partners and here they combine into a creamy confection similar to a peanut butter cup, though in appearance it resembles chocolate bark. It's too soft to eat at room temperature so keep and serve chilled.
Provided by Bon Appétit
Categories dessert
Number Of Ingredients 3
Steps:
- Butter 15 x 10-inch jelly roll pan. Line with waxed paper or parchment. Melt 1 lb. white chocolate with peanut butter in large bowl in the microwave at 1/2 power, stopping and stirring every 30 seconds, until chocolate and peanut mixture is melted and smooth. You want the mixture warm not hot.
- Meanwhile, melt bittersweet chocolate in medium bowl in microwave on 1/2 power, stopping and stirring every 30 seconds, until 2/3 is melted. Take bowl out of microwave and stir until the rest of the chocolate is melted. You may have to put back in the microwave for a few seconds to get the last bit of chocolate melted but make sure you don't heat the chocolate too much. Set aside in a warm place.
- Melt remaining 2 ounces of white chocolate in small bowl in microwave on 1/2 power, stopping and stirring every 10 seconds as white chocolate burns easily, until 2/3 is melted. Take out of microwave and stir until the rest of the white chocolate is melted. Again, you may have to put back in the microwave for a few seconds to get the last bit of chocolate melted but make sure you don't heat the chocolate too much. Set aside in a warm place.
- Pour peanut butter/chocolate mixture onto prepared pan, spreading to cover surface completely. Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize. Using spoon, drizzle melted white chocolate over the mixture. Draw tip of knife through chocolates to marbleize. Chill until firm, at least 2 hours or overnight. Cut into 2-inch triangles or other shapes. Cover and chill. Can be made 2 weeks ahead. Keep chilled. Serve cold.
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