Best Crunchy Peanut Bark Recipes

CRUNCHY PEANUT BARK

Crunchy Peanut Bark image

Cereal and peanuts add the crunch to these sweet and peanut-buttery treats you can whip up in no time. One batch makes plenty for snacking and sharing. At Christmas, my sister and I add them to trays of homemade candies we give to the customers of the house-cleaning service we run. We're often asked for the recipe.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 10 dozen.

Number Of Ingredients 5

Ingredients

2 pounds white candy coating, coarsely chopped
1 cup peanut butter
3 cups crisp rice cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows

Steps:

In a microwave, heat candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper. Let stand until set.

Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CRUNCHY PEANUT BUTTER COOKIE BARK RECIPE

Crunchy Peanut Butter Cookie Bark Recipe image

Number Of Ingredients 6

Ingredients

20 peanut butter sandwich cookies
1 (16 ounce) package vanilla flavored almond bark
1 cup creamy peanut butter
1 cup milk chocolate chips
1 teaspoon vegetable oil
1/2 cup dry roasted peanuts (coarsely chopped)

Steps:

Line a 9x13 pan with foil, leaving some hanging over the sides.
Coarsely crush cookies in a plastic bag.
In a microwavable bowl, melt almond bark according to directions and stir until smooth.
Add peanut butter to melted bark and mix well. Spread peanut butter and bark mixture on the bottom of foil lined pan.
In a separate bowl, microwave chocolate chips and oil in 30 second increments until melted.
Drop 8 spoonfuls of melted chocolate over the bark mixture.
Using a knife, swirl chocolate into the bark mixture to create a marbled look.
Sprinkle the crushed cookies on top and press down firmly into the bottom layer. Drizzle remaining chocolate over the top.
Sprinkle chopped nuts on top.
Let sit in the refrigerator for about 20 minutes or at room temperature until set.
Remove from pan using ends of foil and cut into squares to serve.

Nutrition Facts : Servingsize 24 serving, Calories 81 kcal, Fat 6 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 3 g, Sugar 1 g, Protein 2 mg

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