This recipe only takes about 20 minutes, so not only is it easy, the end result is simply decadent. This little dessert favorite is unique to the Philippines and one thing that might be a bit difficult to find is mini peanut butter cups that are miniature sized. If you cannot find, substitute full size ones that can be chopped up and used instead.
The decorative part of this recipe is the simple use of a toothpick and by combing the melted chocolate and peanut butter chips you’ll see how this easy this dessert can be to make (see images below).
- 8 ounces good quality, dark chocolate (70%+) – very finely chopped
- 6 ounces peanut butter chips
- 1 cup mini peanut butter cups or chopped peanut butter cups
- In a microwave, double boiler, or chocolate melter, gently melt chocolate on the lowest possible setting
- Stir regularly, removing from heat as needed – The goal here is to keep the temperature under 90 degrees anything above this will make the chocolate loose its temper
- Continue stirring, and even with on and off low heat the chocolate will melt eventually – if your chocolate looses its temper, put into refrigerator and start again.
- Melt peanut butter chips on low heat, stirring until melted – if this mixture seems to thick stir in a teaspoon of vegetable oil to thin it out.
- Once both chocolates are melted and smooth pour melted chocolate onto a baking sheet line with parchment paper or baking paper.
- Spread out evenly onto sheet, making the chocolate as thick as you want your bark to be
- Pour melted lines of peanut butter over the chocolate – run a toothpick through the chocolate to form decorative swirls
- Sprinkle miniature peanut butter cups throughout sheeted chocolate.
- Let stand uncovered at room temperature for at least 1 to 2 hours
- Break or cut into serving size pieces and enjoy!
- After setting in room temperature one may want to refrigerate to enjoy over long term