Monday, 5 December 2011
Peanut Butter Chocolate Skor Bark
But you see, it's not really my fault. Food has this way of burrowing itself inside my head. I can't help it if it makes other things leave in its place. Things like common sense. For example, telling my husband who is dressing the children that no, camoflauge pants do not match with cowboy boots. Or that it's not a good idea to play house under the baby's crib while he is still sleeping in it.
Well, today was one of those days. In my defense, it is December now which means Christmas baking. Lots of Christmas baking. It's 2:00 pm and breakfast dishes are still on the table. Shameful. But it was worth it in the end. I filled 6 tins today. So there.
Peanut Butter and Skor Bit Bark
10 ounces good quality dark chocolate, chopped
6 ounces white chocolate, chopped
1/2 cup creamy peanut butter
1/3 cup salted peanuts
1 1/4 cup skor baking bits
8 ounces milk chocolate, chopped
-Melt dark chocolate in a double boiler, or in a stainless steel bowl over a pot of water. Set aside 2 tbsp for later. Pour the rest into a foiled 9x9 inch pan. Let cool in the fridge until hardened.
- Melt white chocolate and peanut butter in a double boiler. Remove from heat. Stir in peanuts. Let cool for about 10 mins, then pour on the hardened dark chocolate. Sprinkle with about half of the skor bits. Let cool again.
- Melt milk chocolate in a double boiler. Pour on top of the cooled bark. Sprinkle with remaining skor bits. Reheat the reserved dark chocolate and drizzle over the top with a spoon. Let cool completely in the fridge and cut up however you like.