Peanut Butter Swirl Bark

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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

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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.

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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.

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Refrigerate until completely firm, about 1 hour. Break into pieces. Store in an air-tight container in the refrigerator.

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