Peanut Butter Bark

Peanut Butter Bark from Top Ate on Your Plate

Makes one 9 by 12 tray

Ingredients

• 1 10-12 oz bag of dark or milk chocolate chips
• 5 ounces of white chocolate
• 1/4-1/2 cup chopped salted peanuts
• 2 TBSP peanut butter

Directions

1. Line a 9-by-12 1/2-inch rimmed baking sheet with aluminum foil
2. Melt dark or milk chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring constantly with a rubber spatula. 
3. Pour into baking sheet, and spread in an even layer.
4. Immediately sprinkle chopped peanuts in chocolate.  Refrigerate for 1 hour or freeze for 1/2 hour or until firm. 
5. Once chocolate has set, spread peanut butter over peanuts. 
6. Melt white chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring constantly with a rubber spatula. 
7. Pour over peanut butter and spread in an even layer. Refrigerate for 1 hour or freeze for 1/2 hour or until firm. 
8. Peel off foil, and break bark into pieces.

Note: If you unsure how to set up a double boiler, my good friend Rachel can help you.  Check out here instructions here.

Check out the rest of the Top Ate Holiday Bark Recipes.