It’s been more than a week since my last post, and it’s been driving me crazy! I’ve been itching to write, but life has been cruising along at a speed at which pulling off for a quick writing break isn’t necessarily a good idea. But I thought I could give you an easy, quick, crowd-pleasing sweet little recipe that was a hit at the get-together we hosted last weekend and seems to be a hit when I’m all alone–I can’t seem to stop eating the leftovers! It’s a lot like the almond bark my mom made at Christmas, but since I didn’t have almonds nor the heart to buy some, I used the peanuts I already had (never mind that they were in the shell–that’s where I solicited the help of my five-year-old) and turned out what I call Chocolate Peanut Bark. There are a lot of recipes out there for this. I didn’t follow any of them. I mean, it doesn’t take a rocket scientist to melt chocolate and swirl it on a pan, right? (I probably just offended a whole bunch of people. Sorry about that. If you come over, I can make you some of this bark as an apology.)
My daughter loved helping (there’s something about swirling chocolate, pounding m&m’s in a bag and sprinkling the chocolate with a shower of colors that’s fun for kids) and I loved the result. It’s easy. It’s versatile. It looks really good. It tastes really good. It can also be gluten-free if you find the right chocolate. Yeah, I might just be making this for easy Christmas gifts this year.
Chocolate Peanut Bark
- 1 (12 oz.) bag white baking chips
- 1 (12 oz.) bag chocolate chips (you could use any kind of chocolate you want–dark, semi-sweet, milk–as long as it’s brown)
- 1 cup shelled peanuts (the salted ones are good for that salty/sweet combo)
- 1/2 cup coarsely chopped/crushed m&m’s
- sprinkles–as many as it takes to make it look festive 🙂
Line a baking sheet with aluminum foil. Rimmed is best.
Heat white baking chips in a microwave-safe dish for 1 minute (in the microwave*). Stir. Heat another 30 seconds. Stir. Repeat as necessary until chips are melted. Stir in 1/2 cup peanuts.
Heat chocolate chips in a microwave-safe dish for 1 minute (in the microwave). Stir. Heat another 30 seconds. Stir. Repeat as necessary until chips are melted. Stir in remaining peanuts.
Spoon blobs of the white chocolate onto the foil-lined sheet, leaving room for the brown chocolate. Spoon brown chocolate between the white chocolate. Using the back of a spoon or rubber spatula, smooth out the chocolate, swirling the two colors together, until you’ve got one large sheet of chocolate about 1/4 – 1/2″ thick.
Sprinkle m&m’s and sprinkles over the chocolate. Let the chocolate harden–this can be done at room temperature or speed up the process by sticking it in the refrigerator. Once hard, break into pieces. Enjoy!
*If you don’t have a microwave, heat chocolate in a small pan over low heat on the stove, stirring constantly until melted and smooth.