Peanut Butter Bark Candy Recipes

PEANUT BUTTER SWIRL BARK

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends. Melt bittersweet chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Pour into baking sheet, and spread in an even layer.
• Melt milk chocolate with peanut butter in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Drizzle chocolate-peanut butter mixture over bittersweet chocolate, and swirl with a skewer. Refrigerate until firm, about 1 hour. Break into pieces.

PEANUT BUTTER CHOCOLATE BARK

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.

HALLOWEEN PEANUT BUTTER AND TOFFEE CANDY BARK

Steps:

• Line baking sheet with foil (I like no stick foil).
• Stir chocolate chips in heavy ssaucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4" thickness (about 12x10" rectangle).
• Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
• Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat.
• Dip spoon into chocolate; wave deom side-to-side over bark, creating zig zig lines.
• Scatter Reece's Pieces and M & M's over, making sure candy touches melted chocolate.
• Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark in irregular pieces.

CHOCOLATE PEANUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each Reese's pieces, peanut butter cups and peanuts. Spread into prepared pan; top with remaining ingredients, pressing lightly to adhere (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

CRUNCHY PEANUT BARK

Steps:

• In a microwave, heat candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper. Let stand until set.