Here is Another Great Chocolate Gift Idea

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On the second day of chocolate….

In keeping with our promise to provide 12 days of chocolate goodness on this second day, let’s explore the perfect combination of chocolate and peanut butter.  This is another favorite in the Chocolate Guru circle.  Not sure where the history for chocolate barks began.

But any chocolate-loving person would at some point combine the two as they are perfect soul mates.  Exhaustive research yields not a word of history about when this elevated combination began, but suffice it to say that this recipe has been a myth in our circle for years.  Particularly when you combine two perfect partners with yummy peanut brittle!

Tie it up with a bow, box it and share it or watch your children fight over it.  This is one amazing chocolate bark.  So on this second day of chocolate, create this amazing yet deceptively simple recipe and awe those around you!

Peanut Butter Chocolate Bark


10 ounces bittersweet chocolate, coarsely chopped

6 ounces white chocolate, chopped

½ cup creamy peanut butter (use the good stuff)

1/3 cup chopped cocktail peanuts

1 ¾ cups chopped peanut brittle

8 ounces milk chocolate, chopped


Line large baking sheet turned upside down with foil.  Mark 12” x 9” rectangle on foil.  Melt bittersweet chocolate and pour all but 2 tablespoons onto marked rectangle.  Using spatula, spread chocolate to fill rectangle.  Refrigerate while making peanut butter filling.

Stir chopped white chocolate and peanut butter constantly in heavy saucepan over low heat until mixture is smooth.  Remove from heat.  Mix in chopped nuts.  Cool to barely lukewarm, about 10 minutes.  Pour over bittersweet chocolate.  Working quickly, spread to coat bittersweet layer completely.  Sprinkle with ¾ cup chopped brittle.  Chill until very firm, about 20 minutes.

Melt milk chocolate.  Pour over brittle, spreading quickly to cover.  Sprinkle with remaining 1 cup of brittle.  Re-warm reserved 2 tablespoons of bittersweet chocolate and drizzle lines over brittle.  Chill until firm enough to cut, about 20 minutes.

 Cut into triangles.  Can be made 2 weeks ahead.  Store in refrigerator, but let come to room temperature to serve.

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