Does anyone in your family like Reese’s Peanut Butter Cups? Well…this is the ADULT version, but the kids will like these BETTER, too!! They’re made with rich dark chocolate, organic peanut butter, and freshly ground peanuts. You won’t go back!!
DARK CHOCOLATE PEANUT BUTTER BARK
- 1 stick (1/2 cup) unsalted butter
- 7 oz confectioner’s sugar
- 3/4 cup Smucker’s Organic Creamy Peanut Butter
- 6 oz Ghirardelli 60% semi-sweet chocolate chips
- 2 oz Ghirardelli 85% chocolate bar
- 2 T finely chopped roasted peanuts
Melt butter. Put confectioner’s sugar in a small mixing bowl and pour in butter while mixing. When well combined, add peanut butter and mix until smooth. Line a 9X9 baking pan (or 8X8 for thicker bars) with waxed paper, leaving extra paper to grasp for easy removal. Press mixture evenly into pan and allow to cool slightly.
In a measuring cup, microwave the 60% chips in 15 second increments, stirring in between each heating, until chocolate is just melted. Chop 85% chocolate into small pieces and add to melted chocolate. Keep stirring until chocolate pieces are completely melted. This can take some patience, but if done properly will give a shiny tempered chocolate finish. (See note below about using Melting Chocolate Wafers instead). Spread the melted chocolate evenly over the peanut mixture and top with chopped peanuts. Allow to cool thoroughly.
When the chocolate is completely hardened, remove from the pan by grasping the waxed paper “handles.” Turn the chocolate side down on a cutting board and peel off the waxed paper from the bottom. With a large chef’s knife, cut the bar in strips and then in uneven triangles or squares as desired. Don’t worry if the chocolate breaks unevenly – see the photo!
Store in an air tight container. Do NOT refrigerate.
p.s. Any combination of chocolate will do. I like an extra dark flavor as above, but you could substitute 8 oz of Ghirardelli Melting Chocolate Wafers which consistently give a shiny, tempered chocolate look and are easier to work with, although they are a bit sweeter.
A recipe from Donna Alley, Colonial Pines Inn Bed & Breakfast
Highlands North Carolina (828) 526-2060