Believe it or not, I
sometimes make food based upon color. Now, I'm not talking about finding a
colorful dish to boost a dinner to which I often refer as a “Salute to White” - chicken, mashed
potatoes, and cauliflower, that can only be saved by a Buick-sized piece of
parsley. No, I'm talking about matching a dish to the colors of an event such
as red for Christmas or Valentine's Day, pastels for Easter, and harvest colors
for Thanksgiving. In my case, I wanted something to reflect the colors of the
Missouri Tigers football team to serve at a gaming event. (The apple didn't
fall far from the tree. My mother used to buy Jelly Belly® jelly beans in colors
to match her room decor. I am not kidding!)
I found those colors while paging through the new book Sally's Candy Addiction (You can see my full review here.) and as I had a bag of peanut butter chips lurking in the pantry, and always keep a cement-sized sack of chocolate chips on hand, decided to make it. Talk about minimum effort for maximum taste (and cute to boot), everyone loved this delicious candy. Stirring peanut butter into the chips gave them a wonderful peanut butter flavor, creating a bark that was almost addicting. If you're looking for a sweet treat that you can serve in a hurry, give this recipe a try.
I found those colors while paging through the new book Sally's Candy Addiction (You can see my full review here.) and as I had a bag of peanut butter chips lurking in the pantry, and always keep a cement-sized sack of chocolate chips on hand, decided to make it. Talk about minimum effort for maximum taste (and cute to boot), everyone loved this delicious candy. Stirring peanut butter into the chips gave them a wonderful peanut butter flavor, creating a bark that was almost addicting. If you're looking for a sweet treat that you can serve in a hurry, give this recipe a try.
Peanut Butter Chocolate Swirl Bark
From Sally’s Baking Addiction
8 oz. (227g)
semi-sweet chocolate, coarsely chopped (I used chocolate chips)
1 cup (170g) peanut
butter chips
1.
T. creamy peanut
butter
Line a large baking
sheet with parchment paper or a silicon baking mat; set aside.
Melt the semi-sweet
chocolate (in the microwave at half power, stirring every 20 seconds until
smooth, about 2 minutes); set aside.
Combine peanut
butter chips and peanut butter in a heatproof bowl. Melt in the microwave at
50% power in 15- to 20-second increments, stirring after each increment, until
completely smooth and melted.
Pour chocolate onto
the prepared baking sheet, spreading with a rubber spatula into a smooth layer.
Drizzle melted peanut butter mixture in parallel lines on top of the chocolate.
Run a toothpick or knife through the two layers to form swirls.
Allow the bark to
set completely in the refrigerator, about 30 minutes. Once hardened, break into
pieces as large or a small as you want.
Print Recipe
Print Recipe
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