Chocolate Peanut Butter Bark

Of all the classic candy combinations, chocolate and peanut butter may be my favorite, and I judge this by how often I swipe a piece of this bark when it’s out on my counter. I also judge it by how often I taste the ingredients while I’m making it. If tending a pool of glossy melted chocolate is not for you, then you might not find any enjoyment in whipping up this recipe. Otherwise, swirling these companions together could become one of your favorite candy making (and sampling) activities too.

Ingredients

8 ounces chopped dark chocolate (semi-sweet or bittersweet)
⅓ cup peanut butter chips
¼ cup natural creamy peanut butter
⅓ cup honey roasted peanuts, coarsely chopped

There are a few methods for tempering chocolate, the process that prevents dull, grayish streaks and a less-than-ideal texture in your finished candy. I’ll share one that works if you have a digital or candy thermometer, and another in case you don’t. For both methods, you’ll need a glass bowl set over a pot of gently simmering water. Make sure the bottom of the bowl does not touch the water itself and that no water splashes into the chocolate.

Line a 10-inch by 15-inch baking sheet with parchment paper. Spray an offset spatula lightly with cooking spray and set aside. Temper chocolate using one of the methods below.

Tempering Chocolate With a Thermometer

Add ⅔ of your chocolate to a glass bowl over simmering water, stirring occasionally, until it reaches about 115 degrees. Remove from the heat but allow the water to continue to simmer as you’ll be using it again. Add the remaining ⅓ of your chopped chocolate to the bowl and use a flexible spatula to combine the two, stirring until all the chocolate has melted and the temperature drops to about 82 degrees. Return the bowl to the top of the simmering pot and heat until it reaches 90 degrees. Remove from heat and stir again.

Tempering Chocolate Without a Thermometer

Add ⅔ of your chocolate to a glass bowl over simmering water. When almost all of the chocolate has melted, turn off the heat, and transfer the bowl to a counter. Add the remaining ⅓ of the chocolate, and stir often until all of the chocolate has melted and is about room temperature. It should feel cool to the touch.

After tempering, your chocolate should be thick and glossy, with no streaks running through it. Toward the very end of the process, heat the peanut butter chips and peanut butter in a microwave for about one minute and stir until smooth and combined. Heat more if needed.

Drop spoonfuls of the melted chocolate and peanut butter mixture near each other on the parchment and use the spatula to swirl them together. The bark should be thin and take up about ¾ of the baking sheet. Spoon the extra peanut butter on top and use a toothpick to swirl a fine pattern. Sprinkle with coarsely chopped peanuts. Chill uncovered in the refrigerator until set. It will become harder the longer it sets.

Break into pieces and serve. Store airtight in the refrigerator or a very cool spot.

If any melted chocolate happens to remain in the bowl, you can clean that up rather easily by enjoying it with a spoon.