I heart chocolate and peanut butter. I love the everything about the combination and seek to partake of the combo daily.
People think that I love peanut butter, and I do, but I'm quite positive, however impossible that it may seem to be, that my little sister LOVES peanut butter more than I.
My sister loves peanut butter so much that when she studied abroad in Jerusalem her now husband but boyfriend then would mail her packages of peanut butter. Of all the things you would want from America when in a foreign country pb is what she requested. These packages is probably a big reason they are now married with 3 kids.
Tomorrow is my sister's birthday. In honor of her big day I am going to give you two amazing chocolate peanut butter recipes that she'll enjoy and you all should make pronto.
Today, you get this delicious, fancy looking, easy to make, Chocolate Peanut Butter Bark. I've always loved this Fancy Perppermint Bark; it's easy to make and has the mint chocolate combination that makes me happy. Plus, people love to receive it as a gift, so it's an awesome neighbor Christmas gift!
I do love the peppermint bark, but I honestly think I may love this Chocolate Peanut Bark more. It's so delicious, looks so pretty in the pan with the swirls of pb goodness, it's way too easy to make, you can make it ahead and freeze the leftovers to enjoy for months to come, and it doesn't have a restricted time of year flavor (aka mint is very Christmasy in my book). It's perfect, and delicious, and a perfect treat for anyone and everyone that even remotely loves the chocolate peanut butter combination.
- Melt the chocolate.
- Pour the chocolate in a pan lined with wax or parchment paper.
- Freeze/refrigerate the bark
- Store leftovers in the fridge or freezer.
Chocolate Peanut Butter Bark
Recipe: Alohamora Open a book adapted from Brown Eyed Baker
Active time: 40 minutes max
Inactive time: 30 minutes minimum
1 bag (11.5 oz) bittersweet chocolate chips
1 bag (11.5 oz) milk chocolate chips
1/2 c.more milk chocolate chips
3/4 c. creamy peanut butter
- Line a 11x17 sheet pan with wax or parchment paper. I like to use a piece of masking tape on the long edges to secure the paper down; it just seems to make it a tad easier when pouring melted chocolate.
- Fill a double boiler with 1/2 inch of water. If you don't have a double boiler you can finagle one with two pots of different sizes or melt the chocolate in the microwave in a glass bowl. (Set it at 50% power and stir the chocolate every 30 seconds for a couple of minutes).
- Melt the first 2 bags of chocolate (you can use semi-sweet or other chocolate of preference, but all milk chocolate might be a tad too sweet) over low-medium heat in the double boiler; be sure to stir every few minutes to get ideal smoothness and prevent overcooking. Stirring frequently is the way to that smooth and delicious chocolate.
- When the chocolate is smooth and melted pour it into the lined pan. I like to have a towel on hand to wipe the bottom of the pot so the water doesn't have to mix with the melted chocolate.
- Evenly spread the chocolate around the entire pan.
- Melt the remaining 1/2 cup of milk chocolate chips and the peanut butter in the double broiler over low to medium heat stirring often. You can use less peanut butter (1/2 cup) if you don't love pb. If you love pb more than I do you can do a little less chocolate for more pb taste, but the chocolate chips are necessary for the consistency, adherence, and texture of the bark. Therefore, don't remove the chocolate completely.
- You again can melt all of this in the microwave, but stick with stirring in 30 second intervals.
- Pour the peanut butter mixture in dollops all over the chocolate previously poured into the pan..
- Finally, using a spoon swirl the peanut butter mixture around the pan into the chocolate mixture Don't swirl it too deep into the chocolate; you want to keep a distinct look of difference between the chocolate and peanut butter. Follow this tip and your bark will look fabulous!
- Freeze your bark pan for at least 30 minutes. You can also place your bark in the fridge at this point for at least 3 hours, but it can be left for days. That is the joy of bark; there is so much flexibility.
- When you are ready, use a knife and your clean hands to break the chocolate peanut butter bark into pieces. I have found the random bark size pieces is easier to do and looks more legit than exact square sizes.
- Enjoy your bark and/or share it with others.
- Store any leftovers in the fridge or the freezer. I have found that the chocolate peanut butter bark does soften quicker than peppermint bark, so I prefer to keep mine in the freezer and pull it out just before serving.
PS- Milk is an awesome side dish with this chocolate peanut butter bark.
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®