We've used milk chocolate coating (candy melts) in this recipe for a delicious, easy-to-make recipe. If using real milk chocolate (ingredient list will list cocoa butter and/or cocoa liquor), then the chocolate should be tempered, or the bark will remain tacky or have streaks throughout. Click here to learn more about tempering chocolate.
Some chips and chocolate wafers tend to be thicker when melted. Be sure to add paramount crystals to help thin the chocolate. We recommend adding approximately 2 tablespoon to the butterscotch chips, but more or less can be added as needed.
Instructions
Lay out a large sheet of parchment paper onto the counter.
Melt the butterscotch chips and 2 Tablespoons paramount crystals in the microwave using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Stir in the peanut butter. When the peanut butter is thoroughly incorporated, add the chopped peanuts. Stir until coated.
Use a spatula and spread the melted butterscotch mixture as thin as possible on the parchment paper.
If the milk chocolate is in block form, chop the chocolate into uniform pieces. While the first layer is setting, Place the chocolate candy wafers or chopped chocolate into a microwave-safe bowl. Melt the milk chocolate melts in the microwave using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
When melted, spread the milk chocolate on top of the butterscotch layer when the butterscotch layer is just set (chocolate has just lost its shine). Note: waiting until the first layer is completely set may cause the layers to separate.
When the bark is just set, score using a pastry wheel, or allow to set up completely at room temperature before breaking into pieces.
Crunchy peanut butter bark can be kept at room temperature for several weeks. You can also make the candy bark up to 4 months ahead of time if you freeze the bark. For best results, place the candy in a candy box that is lined with plastic wrap. Wrap the entire box with plastic wrap, and then a layer of foil. Place in the freezer for up to two months. Bring the chocolate to room temperature before unwrapping the box.
Want to Learn More about Chocolate Bark?
We have written a
blog all about making chocolate bark. We break down the different methods to creating bark, creative ways to elevate your bark, as well as how to package it. Click now to learn how to elevate your chocolate bark.
