REESE'S Peanut Butter Bark Recipe
This is one bark that’s better with a bite. Take the smooth taste of REESE’S Peanut Butter Chips, add the rich flavor of HERSHEY’S Chocolate, and you’ve got a recipe for success. The best part? These swirls of peanut butter and chocolate look as good as they taste.
Ingredients
- 2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar (4 oz. each) , broken into pieces
- 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.)
- 1 tablespoon shortening
- 1/2 cup roasted peanuts or toasted almonds , coarsely chopped
Directions
- 1. Cover cookie sheet or tray with wax paper.
- 2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
- 3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.
- 4. Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.
- * To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
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