Easy Peanut Butter Chocolate Swirl Bark Recipes

PEANUT BUTTER CHOCOLATE BARK

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.

PEANUT BUTTER CHOCOLATE SWIRL BARK

Steps:

• Line baking sheet with waxed paper. In medium microwavable bowl, microwave semisweet chocolate on HIGH 1 minute, stirring after 30 seconds, until melted. In another medium microwavable bowl, microwave white baking and peanut butter on HIGH 1 minute, stirring after 30 seconds, until melted. Pour chocolate onto prepared baking sheet spreading with spatula to create a smooth layer. Drizzle peanut butter mixture over chocolate layer. With knife, cut through both mixtures to swirl for marbled design. Refrigerate 1 hour or until firm. Break into pieces.

EASY PEANUT BUTTER CHOCOLATE SWIRL BARK

Steps:

• Place parchment paper on a large sheet pan. Set aside.
• Follow the package directions for melting the milk chocolate. I microwaved mine at half power in 30 second increments, stirring after each 30 seconds until melted and smooth.
• Spread in an even layer on the parchment paper, it will NOT cover the pan. (see picture in post above).
• Melt peanut butter chips in a microwave safe bowl by microwaving at half power in 20 second intervals, stirring until melted. The chips should be smooth and run off the spoon easily. If yours seem too thick, stir in a 2-3 teaspoons of melted coconut oil to thin it out.
• Drizzle the melted peanut butter chips on top of chocolate. Run a toothpick knife through the peanut butter in a circular motion to get the swirl effect.
• Sprinkle evenly with peanut butter cups. Let the candy set at room temperature, for 1 to 2 hours or until firm. Break or cut into serving size pieces.

PEANUT BUTTER SWIRL BARK

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.

CHOCOLATE-PEANUT BUTTER SWIRLED BARK

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.