Friday, 21 March 2014

Chocolate and Peanut Butter Bark

Readers, last weekend I took a notion to make bark for the first time. I didn’t really know what it was. It’s a very American thing as I’ve now discovered.  Trying to find a UK recipe to work from was a little difficult. I was convinced Pinterest would come up with the goods but everything was in cup measurements.  It was more than my frazzled head could take.  So, I made up my own.

After the success of the Chocolate Peanut Butter Brownies I decided to cash in on my award winning flavour combo with Mr WhatClaireBaked.

I took myself off down to the supermarket, bought a few random ingredients and went for it.

The bark didn’t last long.  Around 3 hours if we are being exact.  It’s a really simple recipe to make and one that kids could get involved with.   Obviously nut free families would have to adjust the recipe (a mint crème filling would work equally well) but it’s an easy one for families to make.

I’m hoping to experiment with more chocolate bark recipes in future, as I’m sure it would make a great gift, wrapped up in tissue for Christmas.

So here’s how it’s made…

Chocolate and Peanut Butter Bark

Chocolate Bark

200g milk chocolate (100g for base and 100g for top)
40g peanut butter (chunky or smooth – to your liking)
1 tube Smarties
1 pinch ground sea salt
Splash of vegetable oil


  1. Cover a non stick baking tray with greaseproof paper.
  2. In a microwave proof cup break in 100g milk chocolate and melt in microwave for 30 seconds (at 850 watts).
  3. Remove cup, stir and microwave for another 30 seconds.
  4. Pour melted chocolate onto the greaseproof paper and using a pallet knife, spread into a flat, smooth rectangle.   Place in the fridge to set.
    First layer of chocolate on and ready for the fridge
  5. In a separate bowl, take 40g peanut butter and using a metal spoon, stir to loosen.
  6. Grind in a pinch of rock salt and stir to combine.
  7. Check to see if the chocolate layer has set.  If it’s solid, carefully spread the peanut butter over the chocolate. Be cautious as you don’t want to crack the chocolate.
    Peanut butter layer is on
  8. Put the chocolate and peanut butter layers in the freezer for 5 minutes.
  9. Meanwhile, in a clean microwave proof cup, break in 100g milk chocolate and melt in microwave for 30 seconds (at 850 watts). Remove cup, stir and microwave for another 30 seconds.
  10. Add a tube of Smarties to a freezer bag and tie to close. Gently crush the Smarties using a rolling pin or other heavy object.
  11. Allow the chocolate to be cool to the touch and remove the baking tray from the  freezer.
  12. Pour the chocolate over the peanut butter. Using the pallet knife, spread to cover.  Make sure the edges of the bark are also covered, to seal in the peanut butter.
  13. Take your crushed smarties and sprinkle over the top of the bark.  Return to fridge.
    Ready for last round in the fridge
  14. Take around 20g of coloured Wilton Candy Melts, and place in a microwave proof cup.  Place in microwave for 30 seconds, remove and stir, then place back in the microwave for 30 seconds.  By now it should be melted. Candy Melts are fairly thick in consistency, so, to thin out, to be able to drizzle, add a splash of vegetable oil and stir.  You should be able to feel the melts thinning out.
  15. Using a small teaspoon, drizzle the melted candy over the bark (which should now be set in the fridge). 
    Drizzle melted candy on the top
  16. Once drizzled, return the bark to the freezer for 5 minutes to harden. Store in the fridge until ready to eat.  
Chocolate Bark
Ready to eat - delicious!

Chocolate Bark
Close up of the peanut butter filling

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