Creamy peanut butter and two types of chocolate make for a yummy, home-made version of the illustrious Reese’s Cup in bark form. This is another dessert recipe that is easy to make and would be a welcome addition to an Easter basket for your favorite people!
from: Martha Stewart
makes: one 9-by-12 ½-inch sheet
vegetable oil cooking spray
12 ounces bittersweet chocolate, chopped (I usually use Ghirardelli for my chocolate bars)
4 ounces milk chocolate, chopped
¼ cup creamy peanut butter
Coat a 9-by-12 ½-inch 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 until melted and smooth.
Pour into the prepared baking sheet, and spread into an even layer.
Melt the milk chocolate with peanut butter in the same fashion. Drizzle the chocolate-peanut butter mixture over bittersweet chocolate layer and swirl with a skewer, toothpick, or chop stick.
Refrigerate until completely firm, about 1 hour. Break into pieces. Store in an air-tight container in the refrigerator.