You’re invited to join our friends at AR Workshop in the AR kitchen for today’s DIY project! They are sharing a tried-and-true recipe for Peanut Butter Buckeye Bark. This recipe is a classic crowd-pleaser! It makes for an amazing dessert addition for a variety of events, but especially your upcoming holiday parties, cookie exchanges, and celebrations. We happen to think it’s a delicious dessert offering any time of year! You’ll love how simple the ingredients list and instructions are. We know you will love this divine dark chocolate recipe as much as we do!
Ingredients:
2 pounds (32 ounces) Ghirardelli dark chocolate
1 cup white chocolate (Ghirardelli is best)
2 cups creamy peanut butter (salted)
2 cups powdered sugar
1/4 cup butter, melted
1 teaspoon vanilla
1.5 cups rice krispies
Vinyl gloves (for mixing)
Piping bag or Ziplock bag
Instructions:
1. Line a standard cookie sheet with parchment paper.
2. Melt 1 lb. of the chocolate (half of the total being used) in a double boiler or microwave.
3. Spoon melted chocolate onto the parchment lined sheet and spread with a spatula. Tip: Tap the cookie sheet on the counter to make the chocolate super smooth and even before it hardens/chilling it.
4. Chill in the freezer for at least 10 minutes.
5. While the chocolate is hardening, mix together the peanut butter, powdered sugar, melted butter and vanilla with an electric mixer until well combined. 6. Then add half of the Rice Krispies and combine well by hand (do not use mixer for this as it will crumble up all the cereal). I recommend putting on vinyl gloves and mixing in by hand as it is hard to stir because it is so thick.
7. Add the other half of the Rice Krispies and continue to massage into the dough. If desired, you can increase the amount of Rice Krispies added, but you want to be sure the dough sticks together.
8. Once the chocolate has chilled/hardened, press peanut butter krispie dough mixture gently on top of the hardened chocolate in an even layer. I use parchment and a rolling pin to smooth it out even more after I’ve spread it somewhat evenly by hand.
9. Now chill the peanut butter layer for 10 minutes before adding the top layer.
10. Melt the remaining half (1 pound) of chocolate and the white chocolate (in separate bowls). Pour the dark chocolate over the peanut butter layer and spread into an even layer. Again, tap the pan on the counter to make perfectly smooth and flat.
11. Want to be “extra”? To marbleize your bars, I drizzle with white chocolate in horizontal lines, and then run a toothpick up and down the pan to make it look marbleized. So pretty!
12. Chill for at least 10 minutes, and then use a sharp knife cut into diamonds- I cut on a diagonal to look festive. The tops may crack a bit while cutting but that’s ok. Cutting while still somewhat soft helps to prevent this, so it is recommended that you don’t chill too long before cutting.
13. Store in the fridge. Enjoy!
Ready to try your hand at making Peanut Butter Buckeye Bark? You’ll wonder how you ever lived without this delicious dessert! Leave us a comment and tell us what event you plan to take them to this year!
Check out this video tutorial for DIYing Peanut Butter Buckeye Bark at home:
