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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.
I took this to a LARP event and I won a dessert contest with this recipe. It is amazingly good!
WE love this recipe, very simple and easy to make. Best part in hubby likes this very much so will be making a 2nd batch for Christmas. I also chopped the bark up into small pieces as I was in the middle of making cookies and had no more choc. chips left. This worked wonderful in the cookies also.
My husband and I made Christmas candy all day, we tried this for the first time. It was the favorite from both of our workplaces. I doubled it and used a cookie sheet.
I loved this recipe. It was easy and tasted great. Everyone that ate it asked me for the recipe.
I love this-it's simple to make and tastes great. It also gives more color & variety to your cookie tray.
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