2-1/2 lbs chocolate candy coating
1 (16.3 oz) jar creamy peanut butter
2 c Confectioners’ sugar
8 tbsp unsalted butter, melted
1 tsp pure vanilla extract
Melt half of the chocolate candy coating according to the package
directions, then spread over parchment paper or a silpat-lined cookie sheet.
Spread to a large rectangle, but not too thin – approximately 1/8″ to 1/4″
thickness. Place in freezer to firm up.
In a large bowl, beat together the peanut butter, Confectioners’ sugar,
melted butter and vanilla extract until smooth and creamy. Remove first
chocolate layer from the freezer and spread the peanut butter mixture over the
top. Return to the freezer and melt the remaining chocolate candy coating. Once
that is melted, spread it over the top of the peanut butter layer and freeze
until set.
Break up the bark into small pieces using a butcher knife. Store in the
refrigerator or freezer until ready to serve.
This was awesome! So much easier to make than the little balls and it
tastes just like a Reese’s peanut butter egg.
The only thing I would change next time, is to spread it out on a bigger
pan so it wasn’t quite as thick. For
some reason my I had a lot more peanut butter mixture than chocolate
coating. But it was still delicious!
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