Double Chocolate Peanut Butter Bark
1 pound + 2 oz white chocolate, fine chopped -- good quality
1 1/2 cups super chunky peanut butter
8 ounces bittersweet chocolate, finely chopped
Butter 15 x 10-inch jelly roll pan. Line with waxed paper or
parchment. Melt 1 pound white chocolate with peanut butter in large
bowl set over saucepan of simmering water, stirring occasionally
until chocolate is melted and smooth. Meanwhile melt bittersweet
chocolate in medium bowl set over saucepan of simmer water, stirring
occasionally. Melt remaining 2 ounces white chocolate in small bowl
set over saucepan of simmering water, stirring constantly.
Remove all bowls from over water. Pour peanut butter mixture onto
prepared pan, spreading to cover surface completely. Using spoon,
drizzle melted bittersweet chocolate in lines over peanut butter
mixture. Draw tip of small sharp knife through chocolate-drizzled
mixture to marbleize. Using spoon, drizzle melted white chocolate
over. Draw tip of knife through chocolates to marbleize. Chill until
firm, at least 2 hours or overnight. Cut into 2-inch triangles or
other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep
chilled.) Serve cold. Makes 2-1/2 pounds.
This candy is really a cross between two confections. Its creamy
texture is similar to that of a peanut butter cup; in appearance it
resembles chocolate bark. Pack it in decorative boxes and tie with
ribbons. It's too soft to eat at room temperature, so serve it
chilled. |