Recipe: Daisy Cakes Chocolate Peanut Butter Bark and Chocolate Almond Bark

CHOCOLATE PEANUT BUTTER BARK

"If you're looking for a quick and easy treat, this one's for you! With just three ingredients and only two pans to wash, why not keep this chocolate bark around all the time?"



1 (12 ounce) bag best-quality white chocolate chips
1 cup crunchy peanut butter
1 (12 ounce) bag best-quality semisweet chocolate chips
Chopped roasted peanuts, for sprinkling on top

Line a rimmed baking sheet with parchment paper.

In a metal bowl set over a pan of simmering water or in a double boiler, melt the white chocolate chips and peanut butter, stirring until smooth. Make sure the bottom of the bowl doesn't touch the water. Pour the mixture into the prepared pan, spreading it evenly to the edges and into the corners.

In a clean metal bowl set over a pan of simmering water or in a double boiler, melt the semisweet chocolate chips, stirring until smooth. Again, make sure the bottom of the bowl doesn't touch the water. Pour the dark chocolate over the white chocolate and peanut butter mixture and, using the back of a tablespoon, swirl the mixtures together to give them a marbled look. Sprinkle with the chopped peanuts.

Refrigerate, uncovered, until firm. Break the bark into pieces to serve. The bark will keep in an airtight container at room temperature for 1 week, or freeze it to enjoy later.

VARIATION:

CHOCOLATE ALMOND BUTTER BARK:
Almond butter can be used in place of the peanut butter. Toasted Sliced almonds are pretty sprinkled on top.

Makes 2 3/4 pounds (AKA a gracious plenty!)
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Daisy Cakes Bakes: Keepsake Recipes by Kim Nelson