Peanut Butter White Chocolate Bark
As a kid, my family used to joke that if you took a look at my insides, they were probably coated in peanut butter. I ate peanut butter, Skippy Peanut Butter to be specific, everyday in a PB&J sandwich and in almost any baked good that I could get my hands on.
Till this day, I still sometimes find myself sticking a spoon straight into a jar of peanut butter for a quick, afternoon pick-me-up.
It was actually during one of these indulgent moments that I thought about making this peanut butter white chocolate bark with it.
On my recent trip to Paris, I couldn’t help but notice all the chocolate bark that was being sold in the shops. It’s not that I had never noticed French chocolate bark (écorce de chocolat), it’s just I hadn’t noticed its popularity around the holidays.
I thought chocolate bark this time of year was an American tradition, but it was neat to see it in all the French markets and chocolate shops, studded with all kinds of fruits and nuts.
Some were sold as is, while others were wrapped up and ready to be gifted, as chocolate bark turns out to be a very common gift to take to any holiday party.
I was inspired by this recent revelation as I was eating my Skippy Natural Peanut Butter and thought to swirl peanut butter into my favorite white chocolate bark recipe.
I love using Skippy’s Natural Peanut Butter because, for me, the salt ratio is spot on, and I love that you don’t get that huge pool of separated oil at the top of the peanut butter like you do with other natural peanut butters. You don’t know how wonderful it is to find a tasty natural peanut butter to bake with until you’ve used one that isn’t and find that it completely tarnishes the finished baked good.
In this case, since I used my favorite peanut butter, I knew this peanut butter white chocolate bark would be absolutely magnifique. You get that lovely balance of sweet and salty with the white chocolate and peanut butter, and then lots of added texture from the chopped fruits and nuts.
This peanut butter white chocolate bark would be superb served with a cup of hot coffee after dinner, or you could wrap it up and take it as a holiday gift like the French do. Either way, make sure you save a piece for yourself because this is one holiday treat you won’t want to miss out on! Bonne année, mes amis!
- 9 oz white chocolate chips
- 2 tbsp creamy peanut butter
- 1/4 cup chopped dried apricots
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- In a medium bowl, melt 6 oz. of white chocolate chips in the microwave, heating the chocolate in 30 second intervals. Warm just until some of the chips start to melt, then stir the chocolate until the rest of the chips melt and become smooth.
- Repeat the above step with the remaining 3 oz. of chocolate using a smaller bowl.
- Add the peanut butter to the 3 oz. of melted white chocolate and mix until combined.
- Pour the 6 oz. of melted, plain white chocolate into a quarter sheet pan that’s been lined with wax paper. Use an offset spatula to smooth the chocolate out into a rectangular shape.
- Drizzle the peanut butter mixture over the plain white chocolate. Then, use a toothpick or a wooden skewer to swirl the peanut butter mixture into the plain chocolate mixture.
- Scatter the dried fruit and nuts evenly over the chocolate.
- Refrigerate the chocolate for at least 30 minutes, until chilled. Then break the chocolate bark up into pieces in no particular fashion.
Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 304