I consider myself a peanut butter and chocolate purist. By that I mean that when I eat my sweets I don’t want a whole lot complicating the peanut butter and chocolate flavor that I love.
So this bark…pretty much speaks to me. It came to me while I was running. A common occurrence. I love buckeyes so why not make Buckeye Bark?
The thickness of this bark is entirely up to you. You can use any size baking sheet and you kind of paint it into the thickness that you like. I made mine fairly thin here but you can definitely make it thicker by just making a smaller rectangle with your chocolate.
It doesn’t cut into perfect squares but really it doesn’t matter because no one will care because it tastes so good. No joke. I ate half of this batch.
It’s best to store it in the fridge because if you live in a hot and humid climate like me it does get soft at room temperature.
OTHER PEANUT BUTTER RECIPES:
Yield: 24 servings
Buckeye Bark – so easy and seriously dangerous to have around. Just like your traditional buckeyes with layers of chocolate and peanut butter but way easier!
(32 ounces) chocolate candy coating or almond bark, like Candiquik (see Note)
creamy peanut butter
- (optional) 1 teaspoon vanilla
Line a cookie sheet with parchment paper. The size of your cookie sheet doesn’t really matter. If you like your bark thinner you’ll just spread the chocolate into a larger rectangle and if you want a thinner bark spread it into a smaller rectangle.
Melt half of the chocolate (1 pound) according to the package directions. Spoon chocolate onto the parchment lined sheet and spread with an offset spatula to desired thickness. Chill in the freezer for at least 10 minutes.
While the chocolate is hardening, mix together the peanut butter, powdered sugar, melted butter and vanilla (if adding) with a stand or hand mixer until well combined.
Once chocolate has chilled, press peanut butter mixture gently on top of the hardened chocolate in an even layer. If can chill the peanut butter layer here for 10 minutes but I always skip this step.
Melt the remaining half (1 pound) of chocolate according to package directions. Pour over peanut butter layer and spread into an even layer.
Chill for at least 30 minutes and then using a sharp knife cut into squares. They will not cut in perfect squares but that’s the beauty of this bark. Store in the fridge. Enjoy!
The recipe calls for 2 pounds but you can use more or less for a thinner or thicker bark. It’s very forgiving!
If you live in a hot and humid climate like me you need to keep this bark refrigerated as the peanut butter filling does get soft at room temperature. You can add an extra 1/2 cup or so of powdered sugar to the filling if you do live at a warm climate to make it a little more solid.
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