About This Recipe
I love any food, especially candy, that can be made with very few ingredients. My favorites are Toffee Bark and Cookie Bark. Now I can add Chocolate Peanut Butter Bark to that list.
“Bark” in candy is just melted chocolate with delicious goodies added to it. This recipe adds salted peanuts and, for more flavor, peanut butter is stirred into the chocolate mixture.
You can use milk chocolate chips, semisweet chocolate chips, or dark chocolate chips in this recipe, depending on the type of chocolate you like. Or combine a couple of different chocolate chips (even using peanut butter or butterscotch chips) for your own variation. I use milk chocolate because that’s my favorite.
Make this candy for your child’s school bake sale. You’ll be a hero. Or use it to fill out a cookie platter for a holiday or entertaining. Or just because it’s Thursday!
So whenever you have a craving for candy, but just plain chocolate chips won’t cut it, make this recipe. It is one of the easiest recipes I know, and can be ready to eat in about 20 minutes if you chill the finished candy in the fridge for about 15 minutes. You’ll be munching away in no time.
Tips for the best Chocolate Peanut Butter Bark:
- Because you are melting chocolate chips with peanut butter you don’t have to worry about the chocolate seizing. This candy is very relaxing to make.
- You can use chunky or smooth peanut butter; both work equally well.
Why this recipe works:
- The combination of chocolate and peanut butter is not only classic, but special in that the peanut butter mellows the chocolate. It makes bitter chocolate less bitter, and adds a depth of flavor to milk chocolate. And the peanut butter makes this bark softer than most candy recipes, so it melts in your mouth.
Steps
|
1
Done
|
Put the chocolate chips in a microwave-safe bowl. Microwave on 50% power for 1 minute intervals, stirring after each interval, until the mixture is melted and smooth. |
|
2
Done
|
Stir in the peanut butter until completely combined. Then add the peanuts. |
|
3
Done
|
Spread the mixture onto a parchment paper-lined cookie sheet and spread out to about 1/3" thickness. Let stand until cool (you can stick this in the fridge to speed up the cooling), then break into pieces. Store in a cool place, well covered. |
