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Saturday, December 22, 2012

Peanut Butter and Caramel filled Chocolate Bark

You may already know that my family is crazy about Holiday cookies, making well over 50,000 every holiday. Those cookies are simply amazing. But I was challenged to come up with a new recipe that was drippy, gooey and downright screen licking good.

Two layers of chocolate, a layer of peanut butter, a layer of caramel and a topping of toasted nutty goodness with deep bittersweet cocoa nibs. Yup, that should do it.

This is not a cookie for the tray. This peanut butter filled chocolate bark is going to leak gorgeous, gooey caramel everywhere. Hold off on cutting until you are ready to serve and enjoy fairly soon after cutting.

The Fat and Happy holidays are upon us, celebrate now before the-January-days-of-detox are here.

Fat and Happy Food Blog Tips and Techniques:  An offset spatula is the key utensil here; it's worth the couple-dollar investment if you don't already own one.

Peanut Butter and Caramel stuffed Chocolate Bark

1/2 cup semi-sweet chocolate chips
1/2 cup bittersweet chocolate chips
1/4 cup creamy peanut butter
1/4 cup, heaping, powder sugar
5 Tbls caramel (recipe below) or store bought caramel
2 Tbls toasted pine nuts, lightly crushed
2 Tbls cocoa nibs

Line a small pan with a parchment paper. Melt the chocolate, spread half of the melted chocolate on the parchment paper (using an offset spatula is the best way.) Place the pan in the fridge to set the chocolate.

Mix the peanut butter and powder sugar. When the first layer of chocolate is firm, carefully spread the peanut butter on top. Try to leave little pockets where the caramel will spool, then drizzle with cooled caramel. Set back in the fridge to firm up the caramel slightly.

Drizzle the remaining melted chocolate on top of the caramel layer, then carefully spread the chocolate across the layer. Quickly sprinkle with the crushed  pine nuts and cocoa nibs so they adhere to the melted chocolate before it firms up. Place back in the fridge to set.

Use the point of a knife to help break this into pieces, it's so rich that you'll only need a small piece.  You may find serving this on a small plate is best to avoid dripping caramel everywhere- unless you like licking caramel off your arms.

Quick Caramel Sauce

1/4 cup butter
1/4 heaping cup brown sugar
1/4 cup cream

Melt the butter and the sugar together, bring to soft boil. Carefully whisk in the cream; simmer for 10 minutes.

1 comment:

  1. These look great! I haven’t made this in such a long time, but I think I need to again. They’re so perfect for dunking in coffee!



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