Double Chocolate Peanut Butter Bark

Peanut butter and chocolate are great partners and here they combine into a creamy confection similar to a peanut butter cup, though in appearance it resembles chocolate bark. It's too soft to eat at room temperature so keep and serve chilled.

Yield: About 2 1/2 pounds

Ingredients

l lb. plus 2 oz. good quality white chocolate, finely chopped
1 1/2 cups super-chunky peanut butter (do not use old-fashioned style or freshly ground)
8 oz. good quality bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Recipe Instructions

Butter 15 x 10-inch jelly roll pan. Line with waxed paper or parchment. Melt 1 lb. white chocolate with peanut butter in large bowl in the microwave at 1/2 power, stopping and stirring every 30 seconds, until chocolate and peanut mixture is melted and smooth. You want the mixture warm not hot.

Meanwhile, melt bittersweet chocolate in medium bowl in microwave on 1/2 power, stopping and stirring every 30 seconds, until 2/3 is melted. Take bowl out of microwave and stir until the rest of the chocolate is melted. You may have to put back in the microwave for a few seconds to get the last bit of chocolate melted but make sure you don't heat the chocolate too much. Set aside in a warm place.

Melt remaining 2 ounces of white chocolate in small bowl in microwave on 1/2 power, stopping and stirring every 10 seconds as white chocolate burns easily, until 2/3 is melted. Take out of microwave and stir until the rest of the white chocolate is melted. Again, you may have to put back in the microwave for a few seconds to get the last bit of chocolate melted but make sure you don't heat the chocolate too much. Set aside in a warm place.

Pour peanut butter/chocolate mixture onto prepared pan, spreading to cover surface completely. Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize. Using spoon, drizzle melted white chocolate over the mixture. Draw tip of knife through chocolates to marbleize. Chill until firm, at least 2 hours or overnight. Cut into 2-inch triangles or other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep chilled.) Serve cold.

Bon Appétit Christmas ©1994 from the Editors of Bon Appetit. Photo ©Condé Nast Books. All rights reserved.

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