Email to Buny      

Bark: Double Chocolate Peanut Butter Bark

Source of Recipe

Bon Appetit Christmas


List of Ingredients

1 pound + 2 oz white chocolate, fine chopped -- good quality
1 1/2 cups super chunky peanut butter
8 ounces bittersweet chocolate, finely chopped


Recipe

Butter 15 x 10-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 simmer 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 overnight. Cut into 2-inch triangles or other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep chilled.) Serve cold. Makes 2-1/2 pounds.

This candy is really a cross between two confections. Its creamy texture is similar to that of a peanut butter cup; in appearance it resembles chocolate bark. Pack it in decorative boxes and tie with ribbons. It's too soft to eat at room temperature, so serve it chilled.