Best 7 Double Chocolate Salted Peanut Bark Recipes

DOUBLE CHOCOLATE PEANUT BUTTER BARK

Steps:

• 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.

VALENTINE'S DOUBLE CHOCOLATE BARK

Steps:

• Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the white chocolate in a small bowl and place over the simmering water. When it is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted. Set aside. Repeat with the bittersweet chocolate.
• Pour the bittersweet chocolate onto a parchment-lined rimmed baking sheet and spread to 1/4-inch thick. Use a rubber spatula to drizzle the white chocolate over the bittersweet in zigzags and decorative patterns. Run the tip of a skewer through the chocolate in different directions to make swirls. Sprinkle with the toppings as desired. Refrigerate for about 30 minutes, then break into pieces.

DOUBLE CHOCOLATE PEANUT BUTTER BARK

Steps:

• Butter 15x10-inch jelly roll pan. Line with waxed paper or parchment. Melt 1 pound white chocolate with peanut butter in large bowl set over saucepan of simmering water, stirring occasionally until chocolate is melted and smooth.
• Meanwhile, melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally. Melt remaining 2 ounces white chocolate in small bowl set over saucepan of simmering water, stirring constantly.
• Remove all bowls from over water. Pour peanut butter 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. Draw tip of knife through chocolates to marbleize. Chill until firm, at least 2 hours or over-night. Cut into 2-inch triangles or other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep chilled.) Serve cold.

SPICY CHOCOLATE SEED BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 C raisins, tortilla chips, 2 tablespoons salted pumpkin seeds, 1 tablespoon sesame seeds, cinnamon, ancho chili, and 1/8 teaspoon pepper flakes. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

CHOCOLATE PEANUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each Reese's pieces, peanut butter cups and peanuts. Spread into prepared pan; top with remaining ingredients, pressing lightly to adhere (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
• Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
• Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
• Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
• Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
• Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.