Holiday Cookie Countdown: Peanut Butter Truffle Bark

peanut butter cup truffle bark 1_small
If you have a chocolate-peanut butter lover in your life, I have the holy grail of holiday treats for you.

Swoon.

I happen to bleed chocolate and peanut butter, so this little idea has been burning a hole in my brain for a few weeks. I tried several different versions, but this was by far the one that set up the best and had the right ratio of chocolate to peanut butter.

This will keep in the refrigerator for a few days, so go ahead and make it early. I think it would freeze okay too (but I didn’t try that, so if you do please let me know!)

Looking for more Holiday Countdown cookies? Here you go!

peanut butter cup truffle bark 1_small

Peanut Butter Cup Truffle Bark
If you try to cut these when they are chilled, the bark will crack and it will get messy. These cut best when you take them out of the fridge and let them sit on the counter for 15 min. Then cut with a large, sharp knife. The perimeter pieces will still crack a bit, but you can eat those really fast and no one will know.

(2) 16 oz packages chocolate almond bark or CandiQuik
1/2 cup softened butter
1 cup peanut butter
3/4 cup graham cracker crumbs
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 cup Reese’s Peanut Butter Cup Minis
1/2 cup chocolate chips
1/2 cup peanut butter chips

Line a 9×13 inch pan with foil leaving a 2″ overhang on each side to use as “handles” later. Grease foil lightly with cooking spray.

Melt 1 package (16 oz) of almond bark according to package directions. Spread into pan and allow it to harden.

Mix together softened butter, peanut butter, graham cracker crumbs, powdered sugar and vanilla.
Press the peanut butter mixture evenly over the hardened almond bark layer. Press Reese’s Peanut Butter Cup Minis into the dough.

Melt remaining package (16) oz of almond bark and carefully spread this over the peanut butter layer. Sprinkle with chocolate and peanut butter chips.

Allow the top layer to harden and then lift the bars from the pan using the foil. Carefully cut the bars into pieces. (I find it’s easiest to cut these when they have been chilled, but sat out on the counter for about 15 min. This way the chocolate will not crack but the peanut butter is still set up enough not to ooze out.)

Makes about 36 pieces.

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