DOUBLE CHOCOLATE PEANUT BUTTER BARK
Peanut butter and chocolate are great partners and here they combine into a creamy confection similar to a peanut butter cup, though in appearance it resembles chocolate bark. It's too soft to eat at room temperature so keep and serve chilled.
Provided by Bon Appétit
Categories dessert
Number Of Ingredients 3
Steps:
- Butter 15 x 10-inch jelly roll pan. Line with waxed paper or parchment. Melt 1 lb. white chocolate with peanut butter in large bowl in the microwave at 1/2 power, stopping and stirring every 30 seconds, until chocolate and peanut mixture is melted and smooth. You want the mixture warm not hot.
- Meanwhile, melt bittersweet chocolate in medium bowl in microwave on 1/2 power, stopping and stirring every 30 seconds, until 2/3 is melted. Take bowl out of microwave and stir until the rest of the chocolate is melted. You may have to put back in the microwave for a few seconds to get the last bit of chocolate melted but make sure you don't heat the chocolate too much. Set aside in a warm place.
- Melt remaining 2 ounces of white chocolate in small bowl in microwave on 1/2 power, stopping and stirring every 10 seconds as white chocolate burns easily, until 2/3 is melted. Take out of microwave and stir until the rest of the white chocolate is melted. Again, you may have to put back in the microwave for a few seconds to get the last bit of chocolate melted but make sure you don't heat the chocolate too much. Set aside in a warm place.
- Pour peanut butter/chocolate 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 the mixture. 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.
DOUBLE CHOCOLATE PEANUT BUTTER BARK
Categories Chocolate Nut Dessert Christmas Kid-Friendly Peanut Winter Chill Bon Appétit Small Plates
Yield Makes about 2 1/4 pounds
Number Of Ingredients 3
Steps:
- Butter 15x10-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 simmering 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 over-night. Cut into 2-inch triangles or other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep chilled.) Serve cold.
CHOCOLATE-PEANUT BUTTER SWIRLED BARK
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
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
NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 5
Steps:
- In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
- Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
- Spread on the peanut butter mixture.
- Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
- Refrigerate for 3 hours.
- Remove from pan, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams
PEANUT BUTTER CHOCOLATE BARK
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
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
DOUBLE CHOCOLATE SALTED PEANUT BARK
This bark is a ridiculously easy candy recipe that's perfect for supplementing your holiday cookie platters, or even tucked in a cute candy bag all by itself. It's also an easy treat to quickly whip up when you're craving something sweet and salty - and then you can keep it all for yourself. Not that I would ever do that.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 4
Steps:
- Place a layer of parchment or wax paper on a cookie sheet. Set aside.
- Melt the milk chocolate. You can use a double broiler or the microwave. I'm a microwave gal when it comes to melting chocolate - it's a little easier, and I tend to be more successful. Put the chips in a microwave bowl, and heat on 50% power for one minute. Stir for about 30 seconds, then heat at 50% in 15 second intervals until melted. When they're hot enough, they'll still have little chippy lumps that'll go away while you're stirring.
- Spread the chocolate on the covered cookie sheet, about 1/4 inch thick.
- Sprinkle the peanuts on top, then lightly press them into the chocolate.
- Melt the dark chocolate. Start checking it at 30 seconds (again, 50% power) - it might melt faster than the milk chocolate did, because you've got less chips.
- Using a spoon, drizzle the melted dark chocolate over the milk chocolate and peanuts.
- If desired, sprinkle a little Fleur de Sel over the top for an extra little hit of salt.
- Let sit at room temperature until hard. This will take about an hour, sometimes a smidge more.
- Cut into squares. Eat. Enjoy!
SCRUMPTIOUS CHOCOLATE BARK (WITH OREOS & PEANUT BUTTER TOO)
A totally scrumptious chocolate bark that includes milk chocolate and white chocolate marbled with peanut butter & crumbled oreos. YUMMMM! Great for Holidays! This is also a quick & easy recipe. Double-batches will never go to waste! Note: Time to make does NOT include the 1 hour chill time. This is a hit every time :-)
Provided by BlondieItaliana
Categories Candy
Time 10m
Yield 14 serving(s)
Number Of Ingredients 4
Steps:
- Place semi-sweet chocolate squares and white squares in SEPERATE microwave safe bowls. Melt at 30-40 second intervals to stir & to not overcook as the chocolates will dry out. Melt approximately 1-3 minutes (depending on your microwave) until melted. Add peanut butter to the white chocolate & stir.
- Crumble oreos & sprinkle half of crushed cookies over each bowl then mix by stirring through each bowl.
- Drop spoonfuls of mixtures onto wax paper on baking sheet. Alternate the mixtures (colors) as you drop them then "cut" through using dull knife to make marble effect.
- Chill 1 hours Break into about 14 pieces. Store in refrigerator.
CHOCOLATE PEANUT BARK
Loaded with salted peanuts and loads of peanut candies, this chocolate peanut bark will send any peanut lover over the edge. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/4 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each Reese's pieces, peanut butter cups and peanuts. Spread into prepared pan; top with remaining ingredients, pressing lightly to adhere (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 140 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER BARS II
No-bake peanut butter bars.
Provided by Dawn DeMaster
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
- Press into a 9 x 13 inch pan.
- Melt chocolate chips and spread over the top. Cool.
Nutrition Facts : Calories 587.9 calories, Carbohydrate 60 g, Cholesterol 20.3 mg, Fat 37.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 14.4 g, Sodium 257.8 mg, Sugar 52.6 g
PEANUT BUTTER SWIRL BARK
Smooth peanut butter and two types of chocolate make up this version of the beloved peanut butter cup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield Makes one 9-by-12 1/2-inch sheet
Number Of Ingredients 4
Steps:
- Coat a 9-by-12 1/2-inch rimmed 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. Pour into baking sheet, and spread in an even layer.
- Melt milk chocolate with peanut butter in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Drizzle chocolate-peanut butter mixture over bittersweet chocolate, and swirl with a skewer. Refrigerate until firm, about 1 hour. Break into pieces.
DOUBLE-CHOCOLATE CHUNK-PEANUT BUTTER BARS
Chocolate chip cookie mix and peanut butter cookie mix unite in this easy cookie bar that will earn you rave reviews.
Provided by By Annalise Sandberg
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper or spray with cooking spray.
- With stand mixer or hand-held mixer, beat double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons water and the egg until a soft dough forms. Spread half of dough in bottom of pan.
- With stand mixer or hand-held mixer, beat peanut butter cookie mix, 2 tablespoons oil and 1 tablespoon water until a crumbly dough forms. Spoon tablespoons of dough over chocolate cookie dough. Spoon remaining chocolate cookie dough in between mounds of peanut butter cookie dough. Use spatula to flatten dough. Sprinkle chocolate chunks evenly over top.
- Bake 30 to 35 minutes or until edges are brown and center is set. Cool completely, about 45 minutes.
- For bars, cut into 4 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
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