Peanut Butter Chocolate Bark Triangles |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 15 |
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We make this at Christmas time and fill up tins or take-out cartons tied with pretty ribbon. Everyone loves it - it's gone in no time and well worth the effort. Ingredients:
10 oz bittersweet (not unsweetened) or semi-sweet chocolate, coarsely chopped |
6 oz. good quality white chocolate, coarsely chopped |
1/2 c creamy peanut butter (do not use old fashioned or ground) |
1/3 c chopped lightly salted cocktail peanuts |
1 3/4 c chopped peanut brittle or skor bar chips |
8 oz. good quality milk chocolate (such as ghiradelli) coarsely chopped |
Directions:
1. Turn large baking sheet upside down. Cover tightly with foil. Mark 12 x9 rectangle on foil. Stir bittersweet chocolate in med. metal bowl set over saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water) until mixture is melted and candy thermometer registers 115 F. Remove from over water. Spoon 2 T into small metal bowl and set aside. Pour remaining melted chocolate onto marked rectangle on foil. Using icing spatula, spread to fill rectangle. Refrigerate.
2. Stir chopped white chocolate and pb constantly over med.low heat until melted and smooth. Remove from heat. Mix in nuts. Cool mixture to barely lukewarm, about 10 min. Pour over chocolate mixture in fridge. Working quickly, spread to cover bittersweet choc. completely. Sprinkle with 3/4 cup of the peanut brittle (or Skor chips). Chill until very firm, about 30 min.
3. Stir milk choc in med. metal bowl over saucepan of water (again don't let bowl touch the water) until chocolate is melted and candy thermometer registers 115 F. Remove from over water. Pour chocolate over brittle, spreading quickly to cover. Sprinkle with 1 c brittle (or Skor chips). Rewarm the reserved 2 T bittersweet choc. over simmering water, stirring until warm. Dip spoon in chocolate and drizzle lines over brittle. Chill bark until firm enough to cut, about 20 minutes.
4. Lift foil with bark onto work surface. You can cut into precise squares or break into different sized pieces.
5. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temp. at least 30 min and up to 1 hr. before serving.)
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