I usually try to stay away from reposting recipes from other people’s blogs. It’s already out there on the web, so I feel like I need to introduce something else.
However, last weekend I made a test batch of Live Love Pasta’s Halloween Bark. My company is hosting a Halloween party tomorrow and I needed some ideas for the
afternoon grazing pot luck. After reading the ingredients list, which includes Reeses Pieces, peanut butter cups, and two types of chocolate, how could I not make this?
I did adapt her recipe slightly. I ended up having to use my entire bag of white chocolate chips instead of 6 oz. originally called for. And I just don’t have luck melting chocolate in a microwave. No matter what I do, it burns. So I stick with melting chocolate my chocolate the old fashioned way – over a pot of boiling water on the stovetop.
Even if you don’t get a chance to try this before Halloween, don’t let that stop you from making it. This one is yummy any time of year!
I sure hope some of this actually makes it to work . . .
Chocolate Peanut Butter Bark
- 12 ounces milk chocolate
- 12 ounces white chocolate
- 1 teaspoon vegetable oil
- 4 oz. (about ½ bag) Mini Reese’s Peanut Butter Cups
- 7 oz. (about ½ bag) Reese’s Pieces candies
- Multi-colored sprinkles, optional
- Line a 12 x 17 inch jelly roll pan (or cookie sheet) with waxed paper. Spread candy over the sheet. Flatten the peanut butter cups with your fingers.
- Fill a small saucepan with about one inch of water. Fit the saucepan with a small bowl that covers the top of the pan but does not touch the bottom or the water (you could also use a double boiler). Bring the water to a boil over medium heat. Place the chocolate in the bowl and heat over the boiling water, stirring constantly once the chocolate begins to melt. Once the chocolate is melted, pour over candy mixture and spread to the edges of the pan with a spatula. Freeze for 20 minutes until chocolate is set (I put mine in the deep freeze).
- Thoroughly wash and dry your bowl and place it back over the saucepan. Bring the water in the saucepan to a boil again over medium heat. Replace to bowl over the saucepan. Add white chocolate and vegetable oil. Stir constantly once the chocolate begins to melt. Carefully spread the white chocolate over the milk chocolate layer. Decorate with sprinkles. Place pan back in the freezer and freeze until white chocolate layer is hardened – approximately 20 minutes.
- Remove bark from pan. Peel back the waxed paper and break bark into pieces.