Buckeye Bark
"Just like the Buckeye candy, however, much easier to prepare."
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
20
ingredients
- 2 1⁄2 lbs chocolate-flavored candy coating (almond bark)
- 1 (16 1/3 ounce) jar creamy peanut butter
- 2 cups confectioners' sugar
- 8 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
directions
- Melt half of the chocolate candy coating according to the package directions, then spread over parchment paper or a silpat-lined cookie sheet. Spread to a large rectangle, but not too thin – approximately 1/8″ to 1/4″ thickness. Place in freezer to firm up.
- In a large bowl, beat together the peanut butter, Confectioners’ sugar, melted butter and vanilla extract until smooth and creamy. Remove first chocolate layer from the freezer and spread the peanut butter mixture over the top. Return to the freezer and melt the remaining chocolate candy coating. Once that is melted, spread it over the top of the peanut butter layer and freeze until set.
- Break up the bark into small pieces using a butcher knife. Store in the refrigerator or freezer until ready to serve. (Doesn't have to be kept in fridge or freezer, but I prefer my candy cold).
-
NOTE:
- In place of chocolate candy coating, you can use 20 oz semi-sweet chips per 4 to 6 oz block of paraffin wax, will perform like almond bark, however, have a better taste, less waxy tasting.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.
