Description
A quick and tasty peanut butter candy, with chocolate!
Ingredients
Scale
- 2 lbs of Swiss Dark Chocolate, divided into 1 lb. portions
- 2 cups of Adam’s brand smooth peanut butter (or other natural, no additive peanut butter)
- 2 cup icing sugar (powdered sugar, confectioner’s sugar)
- 1/4 c. butter, softened (use real butter)
- 1 tsp. vanilla extract
Instructions
- Melt 1 lb of chocolate over a double boiler. Be careful not to get any moisture in the chocolate or it will seize.
- Stir it as it is melting. In the meantime line a baking sheet with parchment paper.
- Spread the parchment-lined baking sheet with the melted chocolate.
- Spread it until it is no more than 1/8th to 1/4 inch thick, and in an even layer.
- Put it in the freezer until firm.
- Meanwhile, cream the butter and peanut butter together.
- Beat in sugar and vanilla and mix until smooth.
- Spread over the hardened chocolate on the baking sheet.
- Return to freezer to firm.
- Melt the last 1 lb. of chocolate.
- Spread over the top of the peanut butter, smoothing it into a thin, even layer.
- Return to freezer to completely harden.
- Once the buckeye bark is completely hardened, remove from freezer and allow to thaw slightly
- This is the tricky part. If you try to cut it when it is still very hard, the bottom chocolate layer will crack and the three layers won’t stay stuck together.
- If you try to cut it when it’s come to room temperature, the pressure of the top layer will squish the peanut butter filling out from between the hard layers of chocolate.
- The bark should no longer be hard but should still be cold when you slice it.
- Make sure your knife is very sharp.
- Cut into squares.
- Put in airtight container and return to freezer until you are ready to serve it.
