Bakers Chocolate Peanut Brittle Bark Recipes

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CHOCOLATE PEANUT BRITTLE



Chocolate Peanut Brittle image

Our home economists prepare this brittle in the microwave. So it's easy enough for anyone to make!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1-1/4 pounds.

Number Of Ingredients 7

1 cup sugar
1/4 cup light corn syrup
2 cups salted peanuts
1 teaspoon butter
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.

Nutrition Facts :

BAKER'S CHOCOLATE PEANUT BRITTLE BARK



BAKER'S Chocolate Peanut Brittle Bark image

Treat your family and friends to scrumptious BAKER'S Chocolate Peanut Brittle Bark. Perfect for holiday gift-giving, BAKER'S Chocolate Peanut Brittle Bark is made with chopped peanut brittle and a combo of white and semi-sweet chocolate.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield 16 servings

Number Of Ingredients 3

6 oz. BAKER'S Semi-Sweet Chocolate, melted
6 oz. BAKER'S White Chocolate, melted
1/2 cup finely chopped peanut brittle

Steps:

  • Drop spoonfuls of melted chocolates onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. Top with peanut brittle; press gently into chocolate with back of spoon.
  • Refrigerate 1 hour or until firm. Break into pieces.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 0 g, Protein 2 g

PEANUT BUTTER-CHOCOLATE BARK TRIANGLES



Peanut Butter-Chocolate Bark Triangles image

Categories     Candy     Chocolate     Nut     Dessert     Christmas     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 40 pieces

Number Of Ingredients 6

10 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
6 ounces good-quality white chocolate (such as Lindt or Baker's), coarsely chopped
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/3 cup chopped lightly salted cocktail peanuts
1 3/4 cups chopped peanut brittle (about 8 ounces)
8 ounces good-quality milk chocolate (such as Ghirardelli), coarsely chopped

Steps:

  • Turn large baking sheet upside down. Cover tightly with foil. Mark 12x9-inch rectangle on foil. Stir bittersweet chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until mixture is melted and candy thermometer registers 115°F. Remove from over water. Spoon 2 tablespoons melted chocolate into small metal bowl; set aside. Pour remaining melted chocolate onto marked rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Refrigerate while making peanut butter filling.
  • Stir chopped white chocolate and peanut butter constantly in heavy medium saucepan over medium-low heat until mixture is melted and smooth. Remove from heat. Mix in chopped nuts. Cool mixture to barely lukewarm, about 10 minutes. Pour over bittersweet chocolate. Working quickly, spread to coat bittersweet chocolate completely. Sprinkle with 3/4 cup chopped brittle. Chill until very firm, about 20 minutes.
  • Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and candy thermometer registers 115°F. Remove from over water. Pour chocolate over brittle, spreading quickly to cover. Sprinkle with 1 cup brittle. Rewarm reserved 2 tablespoons bittersweet chocolate over simmering water, stirring until warm. Dip spoon in chocolate and drizzle lines over brittle. Chill bark until firm enough to cut, about 20 minutes.
  • Lift foil with bark onto work surface. Cut crosswise into 5 approximately 2-inch-wide strips. Cut each strip crosswise into 4 sections and diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

PEANUT BUTTER CHOCOLATE BARK



Peanut Butter Chocolate Bark image

I just recently tried this recipe, and everyone in the family loved it! They call it Reese's® Peanut Butter Bark! It's very good!

Provided by supson7

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 41m

Yield 36

Number Of Ingredients 4

16 ounces white chocolate chips
1 ½ cups peanut butter
8 ounces semi-sweet chocolate chips
1 teaspoon vanilla extract

Steps:

  • Grease a baking sheet and line with parchment paper.
  • Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
  • Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
  • Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
  • Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 13.1 g, Cholesterol 2.6 mg, Fat 11.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 63.2 mg, Sugar 11.4 g

CHOCOLATE-PEANUT BUTTER SWIRLED BARK



Chocolate-Peanut Butter Swirled Bark image

If you can melt chocolate, you can make this scrumptious Chocolate-Peanut Butter Swirled Bark studded with cranberries and pistachios.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield 14 servings

Number Of Ingredients 5

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), melted
1/3 cup creamy peanut butter
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted
1/3 cup dried cranberries
1/3 cup pistachios, coarsely chopped

Steps:

  • Mix white chocolate and peanut butter until blended.
  • Drop spoonfuls of white chocolate mixture and semi-sweet chocolate alternately onto waxed paper-covered baking sheet; swirl gently with knife. Sprinkle with cranberries and nuts.
  • Refrigerate 1 hour or until firm. Break into pieces to serve.

Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 18 g, Protein 4 g

MILK CHOCOLATE-PEANUT BUTTER BARK



Milk Chocolate-Peanut Butter Bark image

Make these super-quick and super-delicious treats out of peanuts blended with two kinds of melted chips.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 16

Number Of Ingredients 3

1 cup milk chocolate chips
1 cup peanut butter chips
1/2 cup chopped salted peanuts

Steps:

  • Line cookie sheet with foil. In medium saucepan, melt chocolate chips and peanut butter chips over low heat, stirring constantly until smooth. Remove from heat.
  • Stir in peanuts. Spread to 1/4-inch thickness on foil-lined cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 30 mg, Sugar 6 g

SALTY CARAMEL PEANUT BRITTLE BARS



Salty Caramel Peanut Brittle Bars image

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 48

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup packed brown sugar
3/4 cup cold unsalted or regular butter, cut into pieces
2 cups salted cocktail peanuts
1 cup semisweet chocolate chips (6 oz)
1 jar (12.25 oz) caramel topping
1/2 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  • Reserve 3 tablespoons cookie mix. In large bowl, stir remaining cookie mix and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 18 minutes.
  • Immediately sprinkle peanuts and chocolate chips over partially baked cookie crust. In small microwavable bowl, microwave caramel topping on High about 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle mixture evenly over peanuts and chocolate chips. Sprinkle evenly with salt.
  • Bake 12 to 14 minutes or until caramel is bubbly. Cool completely on cooling rack, about 1 hour. Refrigerate 15 minutes to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g

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