BUCKEYE BARK
Chocolate almond bark comes in a variety of package sizes, usually 16-20 ounces depending on brand. Both will work fine with this recipe. recipe source ChocolateChocolateandmore.com
Provided by Robin J. Leland
Categories Other Snacks
Time 40m
Number Of Ingredients 4
Steps:
- 1. Melt chocolate according to package directions. Pour half of melted chocolate onto a parchment lined baking sheet. Using a spatula, spread chocolate to create a large chocolate slab. Place in freezer for 10 minutes to solidify.
- 2. Mix together peanut butter and vanilla then stir in powdered sugar until smooth and creamy.
- 3. Spread peanut butter mixture over chilled chocolate slab to cover entirely.
- 4. Pour remaining melted chocolate over top of peanut butter layer. Carefully spread to edges to completely cover peanut butter.
- 5. Return to freezer for 5-10 minutes to set top layer of chocolate. Cut Bark into desired sized pieces and enjoy.
- 6. Store in an air tight container. No need to refrigerate unless in a warm climate.
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