Ingredients:
12 peanut butter sandwich cookies
1/2 c. dry-roasted salted peanuts
1 pkg. (20 oz.) vanilla-flavored almond bark
1 c. semi-sweet chocolate morsels
1 tsp. canola oil
1 c. crunchy or creamy peanut butter
Directions:
Line a medium sheet pan with parchment paper, allowing 1 inch to extend past sides.
Coarsely crush cookies in a large resealable plastic bag with a meat tenderizer or rolling pin.
Coarsely chop peanuts. Mix cookies and peanuts in the plastic bag.
Microwave almond bark in uncovered bowl on high for 1-1 1/2 minutes until bark is almost melted. Stir until completely melted.
Microwave chocolate and oil in uncovered bowl on high for 1 minute or until melted, stirring every 20 seconds.
Mix peanut butter into melted bark. Pour it over the parchment paper and spread it evenly to the edges of the pan.
Drop 8 scoops of the melted chocolate over the bark. Swirl through bark mixture several times with a knife for a marble effect.
Sprinkle cookie mixture evenly over bark, pressing firmly.
Pour remaining melted chocolate into a plastic resealable bag; trim corner. Drizzle chocolate evenly over bark. Place pan in freezer for 5 minutes or until bark is set. Cut bark into 48 rectangles.
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