Peanut Butter Bark
Peanut butter bark is perfect for Christmas time. They always go over great for someone with a sweet tooth.
I made this Oreo peanut butter chocolate bark this year for Christmas
and my family loved it. They seemed to not get enough.
Next year I will
have to make a double batch.
Try making this bark at your next Christmas gathering and I bet they will be wanting more!
To make a thinner bark, you can put this in a 9x13 inch baking dish.
You will need a freezer bag and rolling pin to crush the Oreos, a large mixing bowl, a
large spoon for mixing, parchment paper, a 8 or 9 inch square pan, non-stick spray and an air tight container.
Line the square pan with parchment paper with overhang so it's easy to lift out, spray with non-stick spray and set aside.
Make sure you have everything before
- 24 whole Oreo cookies, crushed (I crushed them in a freezer bag and a rolling, it worked great)
- 1/4 cup (or more if needed) melted butter
Peanut Butter Filling:
- 1 cup creamy peanut butter
- 4 tbsp butter, softened to room temperature
- 1 cup icing sugar
- 1 tsp. Vanilla extract
- 1/4 tsp salt
- 5 oz. Bakers Semisweet chocolate
Creating Your Masterpiece:
- Make the Oreo crust by using your hands and mixing the
crushed Oreo cookies and the melted butter in a large bowl. The crumbs should stick
together to form the crust, if it doesn't add a little more melted
butter. Place in the prepared baking pan, pressing the crumbs down into
the pan to create a somewhat even layer.
- Using the same large bowl, with an electric mixer, mix the peanut butter,
butter, icing sugar, vanilla, and salt until the mixture is completely
combined and smooth. Spread over the crumb mixture, smoothing the top
with a rubber spatula (sprayed with nonstick spray for easy use). Chill
the bars for at least an hour, until the filling is set.
- Heat the chocolate in medium microwave-safe bowl, for a few
seconds at a time until it is completely melted. Pour the melted chocolate over
the peanut butter filling and evenly spread.
- Chill the bars for at least an hour, until the chocolate coating
is set, then remove the bark from the baking dish using the parchment
paper and cut into uneven pieces (or use your hands to break apart).
Store in the fridge in an air tight container to keep the chocolate from going soft.
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