Milk Chocolate Peanut Butter Bark Food

MILK CHOCOLATE-PEANUT BUTTER BARK

Steps:

• Line cookie sheet with foil. In medium saucepan, melt chocolate chips and peanut butter chips over low heat, stirring constantly until smooth. Remove from heat.
• Stir in peanuts. Spread to 1/4-inch thickness on foil-lined cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces.

PEANUT BUTTER CHOCOLATE BARK

Steps:

• Grease a baking sheet and line with parchment paper.
• Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
• Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
• Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
• Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.

PEANUT BUTTER BARS WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate chips. Spread into (ungreased) 13 x 9 inch baking pan.
• Bake 25-30 minutes or until edges begin to brown. Immediately sprinkle remaining milk chocolate chips over cookie layer. Let stand 5 minutes or until chocolate chips become shiny and soft. Spread chocolate evenly over top. Cool completely. Cut into bars.

SCRUMPTIOUS CHOCOLATE BARK (WITH OREOS & PEANUT BUTTER TOO)

Steps:

• Place semi-sweet chocolate squares and white squares in SEPERATE microwave safe bowls. Melt at 30-40 second intervals to stir & to not overcook as the chocolates will dry out. Melt approximately 1-3 minutes (depending on your microwave) until melted. Add peanut butter to the white chocolate & stir.
• Crumble oreos & sprinkle half of crushed cookies over each bowl then mix by stirring through each bowl.
• Drop spoonfuls of mixtures onto wax paper on baking sheet. Alternate the mixtures (colors) as you drop them then "cut" through using dull knife to make marble effect.
• Chill 1 hours Break into about 14 pieces. Store in refrigerator.

CHOCOLATE-PEANUT BUTTER CRUNCH BARK

Steps:

• Heat oven to 400ºF.
• Place crackers in single layer in foil-lined 15x10x1-inch pan.
• Bring butter and sugar to boil in saucepan on medium heat, stirring frequently. Simmer on medium-low heat 3 min. (Do not stir.) Immediately spread over crackers.
• Bake 7 min. Cool 5 min.; spread chocolate over crackers.
• Microwave peanut butter in microwaveable bowl on HIGH 20 sec. or until melted; drizzle over chocolate. Refrigerate 1 hour. Break into bite-size pieces.

CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Preheat the oven to 375°F and spray a 9-inch square baking pan with non-stick cooking spray.
• Make the crust: Combine the chocolate wafers, sugar, butter and peanut butter in the bowl of a food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into the prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on a rack to cool completely.
• In the meantime, make the peanut butter filling: Combine all of the filling ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set the bowl in the refrigerator while you prepare the rest.
• Make the chocolate ganache topping: Combine the milk chocolate chips and heavy cream in a microwave safe bowl and cook in the microwave at medium power (50%) for 1 minute. Stir until the bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until chocolate is smooth and melted. Do not overheat.
• Put it all together: Spread about ¼ cup of the chocolate mixture evenly over the cooled crust; place the pan in the freezer until the chocolate is set, 5-10 minutes. Spread the peanut butter mixture into an even layer over the chocolate (if it's firm, you can use your hands; if it's soft, use a butter knife or an offset spatula). Give the chocolate ganache a quick stir to smooth any lumps, then spread it evenly over top of the peanut butter layer. Cover the pan with plastic wrap and place in the freezer for 1 hour to set (or, if you're not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them small as they are very rich!). Run an offset spatula underneath the bars to release the crust so it doesn't crumble. Keep refrigerated and serve cool.
• Freezer-Friendly Instructions: These can be frozen tightly covered for up to 3 months. Let them thaw overnight in the refrigerator before serving.

CHOCOLATE PEANUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each Reese's pieces, peanut butter cups and peanuts. Spread into prepared pan; top with remaining ingredients, pressing lightly to adhere (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.