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Two Sisters Times Two, Serial #37 and Peanut Butter White Chocolate Bark

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One good thing about posting each week on Thursday (aside from giving our readers a chance to pick up the ingredients on the way home from work the next day for a Friday night or weekend treat!) is that each year we get to make a post on Thanksgiving!

Now sometimes this linkage does produce logistical problems–like trying to prepare the recipe and take the pics while packing the suitcases and loading the dog in the car and heading out the door, or figuring out how to get Internet service to publish the post while weaving through mountain roads with no cell tower or wi-fi connection to be had anywhere. But we’ve figured out these glitches and will work out any new ones that arise.

And for our Third Annual Thanksgiving Day Post, we’ve come up with an over-the-moon doozy (thanks, Sally!): Peanut Butter White Chocolate Bark! This stuff is really out of this world–colorful (in perfect autumnal colors, though you could change the candies on top to red and green for our next big holiday!), easy and quick to make, and absolutely irresistibly delicious.

You may not get the recipe in time to make some for your Thanksgiving table, but save a little room in the tummy for a taste of this treat over the long holiday weekend. You’ll be glad you did, and glad R&R publishes its posts on Thursdays each year, one more Thanksgiving Day treat.

Now off to get the turkey in the oven.

pb white chocolate candy

Peanut Butter White Chocolate Bark

1/2 cup creamy peanut butter

1/2 cup powdered sugar

2 Tablespoons unsalted butter, melted

1/4 teaspoon vanilla extract 

pinch of salt

8 ounces white chocolate chips

2 teaspoons margarine

1-2 teaspoons milk

1/2 cup peanut butter candies, peanut butter chips, and/or milk chocolate chips

Line a 8×8 square pan with parchment paper. Set aside.

To a mixing bowl, add the peanut butter, powdered sugar, melted butter, vanilla, and salt. Mix these ingredients together until smooth and creamy. Set aside.

Add the white chocolate chips, margarine, and 1 teaspoon of milk to a sauce pan. Heat on low, stirring constantly, until the white chocolate is melted and smooth. If the white chocolate still seems thick, add one more teaspoon of milk until it becomes smooth and easy to spread.

Pour half of the melted white chocolate into the parchment paper lined pan. Spread to cover the parchment paper. Spoon the peanut butter mixture onto white chocolate layer, and spread evenly with your fingers to cover the white chocolate. Top the peanut butter layer with remainder white chocolate, spreading to cover peanut butter. Sprinkle peanut butter candies on top.

Place the bark in the freezer for 20 minutes or until set. Remove and break into pieces. Store in an airtight container in the refrigerator for up to 1 week.

pb white chocolate bark

{Adapted from Sally’s Baking Addiction}

Two Sisters Times Two, Serial #37, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #37, text © Jeffrey Anderson


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