Okay, I know I recently posted about Holiday Bark. I suppose I'm just in a bark-making, chocolate-eating kinda mood this season! Sorry, not sorry.
I was tinkering with a few homemade snacks to take with us to a football watching party. I wanted to bring a little something savory and a little something sweet, all easily prepared in advance and travel friendly. For these sorts of "stand around and mingle" type parties, I also like to think pop-able when it comes to food.
The classic peanut butter, chocolate Buckeye came to mind! these little treats often find their way onto cookie platters this time of year. But I have to be honest, after my Pumpkin Spice Cakeball adventure not too long ago, I wasn't quite up to the take of balling and dipping all afternoon. So instead, I thought I might take this classic holiday bite and turn it into chocolate bark!
It couldn't be easier or more delightful. This Buckeye Bark was the hit of the party. So decadent, sweet, and a little salty. And with a shower of festive sprinkles, it'll put a Christmas smile on your face!
Buckeye Bark
Ingredients
· 24oz semisweet chocolate, divided
· 6 tbsp butter, melted
· 1 cup creamy peanut butter
· 1 tsp vanilla extract
· ¼ tsp salt
· 2 cups powdered sugar
· Flaky sea salt
· Sprinkles, optional
Pour 8oz of semi-sweet chocolate chips into a microwave safe bowl. Melt the chocolate in the microwave for 60-90 seconds, stirring every 30 seconds. Once melted, add the remaining 4oz of chocolate to the bowl. Stir the chocolate until all chips are melted and smooth.
Pour the semi-sweet chocolate onto a baking sheet lined with parchment paper. Using an offset spatula or butter knife, spread the chocolate into a rectangle about 1/4inch thick. Chill the bark in the fridge for at least 30 minutes to allow the chocolate to set.
While the chocolate chills, prepare the peanut butter filling.
Add the butter and peanut butter to a microwave safe bowl. Microwave for about 30 seconds until the peanut butter is smooth and pliable. Using a spatula, stir in the vanilla extract and salt. Then add the powdered sugar. The mixture will become very thick. It may be easiest to kneed the mixture with your hands instead of using the spatula.
Dollop the peanut butter mixture evenly over the chilled sheet of chocolate. Using an offset spatula, spread the peanut butter evenly over the chocolate taking care not to snap the chocolate underneath.
Using the same method as above, melt the remaining chocolate. Once smooth and entirely melted, pour the chocolate over the layer of peanut butter. Spread the chocolate to the edge of the peanut butter using an offset spatula.
Sprinkle the top of the chocolate with just a bit of flaky sea salt. If desired, decorate with sprinkles.
Chill for at least 2 hours.
Using your hands or a sharp knife, cut the bark into large shards.
Store in an airtight container in the fridge.
Makes about 20 pieces
Notes
Swap the sprinkles for chopped, salted peanuts if you prefer more crunch.
GF Friendly
Gluten Free Friendly!
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