Anybody else remember those extremely silly commercials from back in the day? You have one person walking somewhere with a jar of PB (like the person who posted the video asked, who walks around munching from a jar of peanut butter?) and another walking around with a chocolate bar. They crash, the foods collide and junk food magic is created, aka Reeses Cups.
I’ve mentioned before that I’m not a huge peanut butter fan. I would go hungry before eating peanut butter cookies (I can’t even handle the smell of them cooking lol), I tend to omit the peanuts or PB in any recipes needing it and I eat a PB&J sandwich maybe twice a year. I DO however like Reeses Cups (and cinnamon raisin peanut butter but that’s a different post). They may be peanut butter but the taste is different. So when I saw the following recipe here on Big Red Kitchen , I knew I had to try it. Especially since I knew that in my family, it would be a hit. One of my sons is about like me when it comes to PB but the rest of them like it and my daughter in law would kill someone to swipe this from them Love you Tiffy!) 😛 .
As for those I know in the blogger community, Erin ,
Peabody and Lindsey , this is for you ladies who if I remember correctly are peanut butter fans. I know I am remembering correctly that Peabody shares my love for a certain brands cinnamon raisin peanut butter 🙂
The rest of you, if you like peanut butter or Reeses Cups, give this a try. It tastes amazingly similar to a pb cup yet is more fun somehow with the big chunks (ok, that’s just cause I’m a pig) and homey look of it. This is exceedingly simple to make…and way too easy to eat. 😛 The only thing I really changed from the original recipe was to use chocolate chips instead of candy coating because I don’t care for the somewhat fake flavor of coating.
Chocolate Peanut Butter Bark
- 2 1/2 pounds candy coating (or chocolate chips. (I used half milk chocolate, half semi sweet.
- 1 pound peanut butterÂ (I used a full 18 ounce jar. I was NOT about to try and measure out a pound. I just used it all.)
- 2 cups powdered sugar
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- Melt half the chocolate according to package directions.
- Spread it out to about 1/4 inch thickness on a lightly greased baking pan. The original called for parchment paper lined but over time (over 30 years of cooking. OMG, I’m freaking OLD!), I’ve learned what can go w/out the called for parchment and IÂ knew that since the chocolate would harden in the fridge and be able to be lifted off, it wouldn’t be needed.
- Set aside in the fridge.
- In a large bowl, combine the peanut butter, powdered sugar, butter and vanilla. Beat well. The mixture will be thick.
- Crumble this over the top of the first chocolate layer.
- Melt the remaining chocolate and pour it over the peanut butter layer. Spread it out making cutesy little swirls 😛
- Refrigerate this for at least a few hours or overnight until totally hardened.
- Break up in pieces.
- Store in the fridge.