Martha Stewart Living is one of my favorite magazines. While some of her projects can be a little over-the-top for the average human, there are a lot of great ideas and recipes in it. I had a page saved from the 2010 holiday issue on several different types of ‘bark’ to make, and since I had some leftover candy from Easter, I decided to make the Chocolate Peanut Butter version – you can view the original recipe here.
This was really easy. You just need some chocolate bars (bittersweet and milk chocolate) and peanut butter!
The first step is to line a baking sheet with parchment paper. Next, melt the bittersweet chocolate.
I don’t have a double boiler, so I just placed a small glass mixing bowl over a pot of simmering water. I also didn’t get to take a ton of pictures – it was too hard to do that while constantly stirring the chocolate and holding the bowl steady!
Melt the bittersweet chocolate and then pour onto the baking sheet. Spread evenly.
Melt the milk chocolate and peanut butter together.
Mine wasn’t quite as pretty as Martha’s...
Then pop into the refrigerator for 1-2 hours to get firm, and break up the bark into little pieces! I had to refrigerate mine closer to 2 hours, since I used all natural peanut butter and it didn’t firm up as quickly as I’d imagine ‘regular’ peanut butter would.
Told you it was easy. I’d also suggest doing all the ‘prep’ work first – break up the bittersweet and milk chocolate in 2 separate piles, measure out the peanut butter and set out the baking sheet and bamboo skewer. This is definitely not the type of recipe where you want to measure as you go!
This is super easy, and the active time is only about 15 minutes. The cleanup is really quick too! This would be a great treat to make to hand out over the holidays or set out at a party. You can also press different types of candy or sprinkles into it to make it look more seasonal or add a little something extra – I foresee myself experimenting with this a lot more in the future, now that I know how simple it is!
Chocolate Peanut Butter Swirl Bark
12 oz bittersweet chocolate (I used 3 Ghirardelli 60% cacao bars)
4.4 oz milk chocolate (I used a Hershey’s milk chocolate bar)
¼ c creamy all-natural peanut butter
1 bamboo skewer - don’t eat this! ;)
· Spray a baking sheet with vegetable oil and line with parchment paper. Set aside.
· Melt the bittersweet chocolate in a double boiler or a glass or metal mixing bowl set over a pot 1/3 full of simmering water
· Once bittersweet chocolate is completely melted, pour onto baking sheet and spread evenly
· Melt the milk chocolate and peanut butter together until completely melted
· Pour milk chocolate peanut butter mixture over the bittersweet chocolate
· Use the bamboo skewer to create a swirled effect
· Refrigerate until firm (at least 1 hour)
· Remove from refrigerator and break apart