Ingredients:
2 1/2 lbs. chocolate candy coating or almond bark, divided (do not use chocolate baking chips)
1 lb. creamy peanut butter (not reduced-fat or natural as it is too oily)
2 c. powdered sugar
1 stick unsalted butter, melted
1 tsp. vanilla extract
Directions:
Put a long piece of parchment paper in the bottom of a 9x13 jelly roll pan, letting the parchment extend up 2 sides of the pan and overhang slightly on both ends. You can make a slightly different size pan work as well. Set aside.
Melt 1 1/4 lb. chocolate according to package directions and pour the chocolate into the prepared pan, use an offset icing spatula or regular spatula to evenly spread the chocolate over the parchment paper, creating a large chocolate "slab".
Place the pan in the freezer for 10 minutes or until chocolate becomes slightly hardened/ solidifies.
In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), beat together the peanut butter, powdered sugar, butter and vanilla until smooth and creamy.
Use your hands to press this mixture into an even layer onto the hardened chocolate layer. Transfer pan to the freezer once again for 10 minutes or until slightly hardened.
Meanwhile, melt the remaining 1 1/4 lbs. of chocolate according to package directions and pour it over the peanut butter layer. Use an offset spatula to carefully smooth it over into an even layer.
Transfer the pan to the freezer again until set.
Once the chocolate is set, use a very sharp knife to cut up the bark into small pieces. They will not be perfect squares and may be a bit messy, but that is ok.
Store in the refrigerator so it does not get too soft. Let sit at room temperature for at least 30 minutes before serving.
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