Reese’s Peanut Butter Cup Bark-sure to satisfy the chocolate and peanut butter lover.
Then I got distracted.
I started watching the Thomas Crown Affair…have you seen that movie? Loved it! Pierce Brosnan, I’ve always had a crush on him. Anyone else remember watching him in Remington Steele? I love our DVR. I can record things in the middle of the night, then when the kids are off at school and the hubby is at work, I can just watch what I want, without interruption. Well, anyway, I sat through the movie, on my bed, with all the pillows behind me, and the container of the bark on my nightstand…and well, by the time the movie was over. The container was empty. In my defense, it wasn’t full. But it’s really that good.
It was just something I threw together. You could use any candy bar, but Reese’s, common, who doesn’t love a Reese’s? Chocolate and peanut butter, best combination ever! These were the last of the “I bought a ton of Halloween candy, the day after Halloween” candy. Good thing Christmas is just a few weeks away, I’ll be able to restock my candy supply again.
The addition of the peanuts, gave this bark a little crunch and just the right amount of salty to complement the peanut butter and chocolate.
- 1 package chocolate candy coating (almond bark or candy melts)
- 1 bag Reese's Peanut Butter Cups (14-18 snack size cups)
- 1-2 cups dry roasted peanuts
- 1-2 teaspoons shortening (if needed)
- Place Peanut Butter cups in freezer for about 30 minutes.
- Line a baking sheet with parchment or waxed paper, set aside.
- Melt chocolate according to package directions or my personal favorite, in a small crock pot.
- Remove peanut butter cups from freezer and chop into large pieces. Return to freezer until ready to use.
- Once chocolate is melted and smooth stir in peanut butter cups and peanuts, just to coat. If chocolate seems a little thick, you can add the shortening.
- Spread chocolate onto prepared pan, using a spatula or the back of a spoon to spread to the edges. Let chocolate set up then cut or break into pieces. Store in air tight container at room temperature or in the refrigerator.
recipe source ChocolateChocolateandmore.com