It seems there’s one candy that wins sweet-tooth fans far and wide, and that’s Reese’s Peanut Butter cups or pieces. The two treats are favorites in our family, even among our boys who hate chocolate.
When our second oldest son comes home from Switzerland for visits, he packs a suitcase full of it to take back with him, even jars of peanut butter since it’s something you can’t find over there. Ever since some of his friends and co-workers tasted peanut butter and other peanut butter products, he’s now asked to bring some back for them as well. If his stash runs out between visits, I send him some. Unfortunately, it costs more to mail it than to buy the candy or jars of peanut butter.
Peanuts and peanut butter are so versatile there’s no end to their uses in the kitchen, from baking pies, cakes, cookies and candy and even using it in chicken dishes. Of course, there’s the old standby – peanut butter and jelly sandwiches!
The following recipe is a no-bake dessert using peanuts and peanut butter and is a big hit with our grandchildren. Their grandpa loves it, too!
CRUNCHY PEANUT BUTTER COOKIE BARK
12 peanut butter sandwich cookies
1/2 cup dry-roasted salted peanuts
1 (20-ounce) package vanilla-flavored almond bark
1 cup semisweet chocolate morsels
1 teaspoon canola oil
1 cup crunchy or creamy peanut butter
Line a medium sheet pan with a piece of parchment paper, allowing 1-inch to extend past the sides.
Place cookies in a large resealable plastic bag and crush them using the rounded edge of a rolling pin. Coarsely chop peanuts in food chopper. Mix cookies and peanuts in small bowl.
Microwave almond bark in uncovered microwavable bowl on high for 2 minutes or until bark is almost melted, stopping at 30-second intervals to stir, until completely melted.
Microwave chocolate and oil in uncovered smaller bowl on high for 2 minutes or until melted, stirring every 20 seconds.
Mix peanut butter into melted bark. Pour it over the parchment and spread it evenly to the edges of the pan.
Using a small scoop, drop 8 scoops of the melted chocolate evenly over the bark. Swirl through bark mixture several times with the edge of a knife for a marble effect.
Sprinkle cookie mixture evenly over bark, pressing firmly. Pour remaining melted chocolate into a resealable plastic bag; trim corner and drizzle chocolate evenly over bark. Place pan in freezer for 5 minutes or until bark is set. When ready to serve, set it out until at room temperature and cut bark into 48 rectangles.
Note: To easily cut the finished bark, grasp the edges of the parchment paper and lift it along with the bark out of the pan and place on a cutting board. Cut with a sharp knife, wiping the knife clean with a damp paper towel between cuts.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
