Peanut Butter Chocolate Bark Triangles Recipes

Steps:

• Turn large baking sheet upside down. Cover tightly with foil. Mark 12x9-inch rectangle on foil. Stir bittersweet chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until mixture is melted and candy thermometer registers 115°F. Remove from over water. Spoon 2 tablespoons melted chocolate into small metal bowl; set aside. Pour remaining melted chocolate onto marked rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Refrigerate while making peanut butter filling.
• Stir chopped white chocolate and peanut butter constantly in heavy medium saucepan over medium-low heat until mixture is melted and smooth. Remove from heat. Mix in chopped nuts. Cool mixture to barely lukewarm, about 10 minutes. Pour over bittersweet chocolate. Working quickly, spread to coat bittersweet chocolate completely. Sprinkle with 3/4 cup chopped brittle. Chill until very firm, about 20 minutes.
• Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and candy thermometer registers 115°F. Remove from over water. Pour chocolate over brittle, spreading quickly to cover. Sprinkle with 1 cup brittle. Rewarm reserved 2 tablespoons bittersweet chocolate over simmering water, stirring until warm. Dip spoon in chocolate and drizzle lines over brittle. Chill bark until firm enough to cut, about 20 minutes.
• Lift foil with bark onto work surface. Cut crosswise into 5 approximately 2-inch-wide strips. Cut each strip crosswise into 4 sections and diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

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.

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends. Melt bittersweet chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Pour into baking sheet, and spread in an even layer.
• Melt milk chocolate with peanut butter in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Drizzle chocolate-peanut butter mixture over bittersweet chocolate, and swirl with a skewer. Refrigerate until firm, about 1 hour. Break into pieces.

Steps:

• Mix white chocolate and peanut butter until blended.
• Drop spoonfuls of white chocolate mixture and semi-sweet chocolate alternately onto waxed paper-covered baking sheet; swirl gently with knife. Sprinkle with cranberries and nuts.
• Refrigerate 1 hour or until firm. Break into pieces to serve.

Steps:

• Heat chips and peanut butter in double boiler til melted, mix in pretzels and peanuts. Pour onto wax paper to desired thickness, let cool and break apart. I usually play with the amounts depending, sometimes I like more pretzels, sometimes more nuts. also in different thicknesses. It's pretty flexible.

Steps:

• Grease a baking sheet and line with parchment paper.
• Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
• Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
• Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
• Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.