I did not bake Himself a Birthday Cake this year, he prefers candy anyway. He loves Buckeyes but I did not feel like rolling balls and dipping them in chocolate- too fussy. I am not saying Himself is not worth the fuss, I am saying it is not my talent to get perfectly shaped Buckeyes- plus I kind of like the rustic charm of this bark. This makes a big batch and the entire process took less than 30 minutes. Now a big bucket of this stuff lurks in our freezer and I am wondering how long it will last. My guess? Not very.
2.5 pounds favorite chocolate candy coating*- white, dark, or milk
1 pound all natural creamy peanut butter
2 cups powdered sugar
1 stick butter melted
1 tsp vanilla
Melt 1.25 pounds chocolate according to package directions and spread over parchment paper or a silpat lined cookie sheet. Spread to a large rectangle but not too thin, maybe 1/8-1/4 inch thickness. Place in freezer. In a large bowl whip together the remaining ingredients until smooth and creamy. Spread over first chocolate layer. While it sits in the freezer, melt the remaining chocolate and spread over peanut butter layer. Freeze until set. Break up into small pieces using a butcher knife- hacking away! Serves a crowd. Store in the refrigerator or freezer until ready to serve.
*I used Ghirardelli Chocolate Candy Coating. I think I will try this again with real chocolate and I bet white chocolate would be great around Christmastime.
Stay Tuned In…
I am joining Sandy of Reluctant Entertainer for “31 Days of”. Not only will I continue to share some nifty recipes and ideas, I will tell you about some things that happen behind the scenes over here in BRK, especially in the department of Life Planning and living out our dreams. If you don’t want to miss a day, subscribe to my RSS feeds.