1 package chocolate candy coating (bark)
1 bag Reese's Peanut Butter Cups (14-18 snack size cups)
1-2 cups dry roasted peanuts
1-2 teaspoons shortening (if needed I didn't)
1.Place Peanut Butter cups in freezer for about 30 minutes. Line a baking
sheet with parchment or waxed paper, set aside.
2.Melt chocolate
according to package directions (I did mine in a double broiler) Remove peanut butter cups from freezer and chop into large
pieces. Return to freezer until ready to use.
3.Once chocolate is melted
and smooth stir in peanut butter cups and peanuts, just to coat. If
chocolate seems a little thick, you can add the shortening. Spread
chocolate onto prepared pan, using a spatula or the back of a spoon to
spread to the edges. Let chocolate set up then cut or break into pieces.
Store in air tight container at room temperature or in the
refrigerator.
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