1 Tablespoon shortening (do not use butter, margarine,spread or oil)
1/2 cup roasted peanuts or toasted almonds,* coarsely chopped
*To toast almonds: Heat oven to 350*F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
Cover tray with wax paper. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additonal 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.
Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Cover; refrigerate until firm. Break into pieces.
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