OMG! If you're looking for one more cookie recipe to flank your card file as a keeper, look no further. Make this quick, thrifty recipe one time, and I promise you'll be making it each Christmas.
This easy, peasy recipe keeps well in a Ziplock bag in the freezer. Just delve out a few on your best holiday plate with your other favorites, and you have a wonderful platter to bring to a Christmas party.
I buy the chocolate chips from Aldi at only $1.39 a bag during the holidays. Peanut butter can be had there, too, for only $1.89 a jar.
This recipe doesn't use the normal chocolate candy coating called for in other versions. Rather, it encompasses the natural goodness of semi sweet chocolate.
Happy Holidays, enjoy!
18 oz. chocolate chips
16 oz. peanut butter
2 cups confectioner's sugar
1 tsp. vanilla
1/2 cup butter, melted
Line cookie sheet with parchment paper.
Melt one-half of the chocolate chips in microwave in 45 second intervals. Spread onto cookie sheet so chocolate forms large rectangle, approximately 1/4 inch thick. Place in freezer.
While chocolate is freezing, combine peanut butter, sugar, vanilla, and melted butter. Remove first chocolate layer and spread peanut butter over chocolate. Return to freezer.
Melt rest of chocolate. Remove bark and pour final chocolate layer over. Return to freezer until well set.
Cut with butcher knife. Store in freezer or refrigerator.
This easy, peasy recipe keeps well in a Ziplock bag in the freezer. Just delve out a few on your best holiday plate with your other favorites, and you have a wonderful platter to bring to a Christmas party.
I buy the chocolate chips from Aldi at only $1.39 a bag during the holidays. Peanut butter can be had there, too, for only $1.89 a jar.
This recipe doesn't use the normal chocolate candy coating called for in other versions. Rather, it encompasses the natural goodness of semi sweet chocolate.
Happy Holidays, enjoy!
18 oz. chocolate chips
16 oz. peanut butter
2 cups confectioner's sugar
1 tsp. vanilla
1/2 cup butter, melted
Line cookie sheet with parchment paper.
Melt one-half of the chocolate chips in microwave in 45 second intervals. Spread onto cookie sheet so chocolate forms large rectangle, approximately 1/4 inch thick. Place in freezer.
While chocolate is freezing, combine peanut butter, sugar, vanilla, and melted butter. Remove first chocolate layer and spread peanut butter over chocolate. Return to freezer.
Melt rest of chocolate. Remove bark and pour final chocolate layer over. Return to freezer until well set.
Cut with butcher knife. Store in freezer or refrigerator.
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