CHUNKY PEANUT BUTTER BARK WITH PRETZELS/PEANUTS
- 1.75 cups semi-sweet chocolate chips
- 1 package (10 oz) peanut butter chips
- 1/2 cup salted peanuts, coarsely chopped
- 1/2 cup small pretzels, coarsely chopped
- 1/2 cup miniature peanut butter cups, unwrapped and coarsely chopped
1. Prepare a baking sheet by lining it with aluminum foil.
2. Place 1/4 cup of the semi-sweet chocolate chips, 1/4 cup of the peanut butter chips, 1/4 cup of chopped peanuts, 1/4 cup of chopped pretzels, and 1/4 cup of chopped peanut butter cups in a small bowl and set aside for now.
3. Place the remaining 1.5 cups semi-sweet chocolate chips in a medium microwave-safe bowl, and microwave until the chips are melted, stirring after every 45 seconds to prevent overheating.
4. Once the chocolate is melted, stir in the remaining chopped peanuts, chopped pretzels, and chopped peanut butter cups. Pour the whole mixture onto the prepared baking sheet. Using an offset spatula or knife, spread the chunky chocolate in as thin a layer as possible, trying to cover most of the surface of the sheet.
5. Place the remaining peanut butter chips in a microwave-safe bowl and microwave until the chips are melted, stirring after 45 seconds to prevent overheating.
6. Once melted, drop spoonfuls of the peanut butter chips evenly over the chocolate on the baking sheet. Use the tip of a knife to swirl the peanut butter through the semi-sweet chocolate, being careful not to swirl too much and muddy the colors. Ideally you should end up with distinct swirls of brown and tan throughout the candy.
7. While the chocolate is still wet, sprinkle the reserved chips, nuts, pretzels, and candy evenly over the top, pressing gently to affix them in the melted chocolate.
8. Place the baking sheet in the refrigerator to set the chocolate, about 30 minutes. Once firm, peel the candy away from the foil and break it into small pieces by hand.
9. Store the bark in an airtight container in the refrigerator for up to a week.
Elizabeth LaBau, licensed to About.com, Inc