Double Chocolate Peanut Butter Bark
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
54
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Butter 15x10-inch jelly roll pan
2
Line with waxed paper or parchment
3
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
4
Meanwhile, melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally
5
Melt remaining 2 ounces white chocolate in small bowl set over saucepan of simmering water, stirring constantly
6
Remove all bowls from over water
7
Pour peanut butter mixture onto prepared pan, spreading to cover surface completely
8
Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture
9
Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize
10
Using spoon, drizzle melted white chocolate over
11
Draw tip of knife through chocolates to marbleize
12
Chill until firm, at least 2 hours or over-night
13
Cut into 2-inch triangles or other shapes
14
Cover and chill
15
(Can be made 2 weeks ahead
16
Keep chilled
17
) Serve cold
18
Butter 15x10-inch jelly roll pan
19
Line with waxed paper or parchment
20
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
21
Meanwhile, melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally
22
Melt remaining 2 ounces white chocolate in small bowl set over saucepan of simmering water, stirring constantly
23
Remove all bowls from over water
24
Pour peanut butter mixture onto prepared pan, spreading to cover surface completely
25
Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture
26
Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize
27
Using spoon, drizzle melted white chocolate over
28
Draw tip of knife through chocolates to marbleize
29
Chill until firm, at least 2 hours or over-night
30
Cut into 2-inch triangles or other shapes
31
Cover and chill
32
(Can be made 2 weeks ahead
33
Keep chilled
34
) Serve cold