Chocolate & Peanut Butter Crunch Bark Recipe

Name: Chocolate & Peanut Butter Crunch Bark Recipe | Recipes
Prep time: 10 min
Total time: 40 min
Yield: 1 1/2 lbs (750 g) of candy
Ingredients: 1 1/2 cups HERSHEY'S CHIPITS Dark Chocolate Chips (250 g); 1 3/4 cups HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (300 g); 1 tsp vegetable shortening (5 mL); 1/2 cup sugar cones, about 2 cones crumbled (125 mL); 1/2 cup HERSHEY’S CHIPITS SKOR Toffee Bits (125 mL)

Details

Timing
Timing
Total:
Prep:: 10 Min.
Skill Level:: Beginner
Yields:: 1 1/2 lbs (750 g) of candy

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Ingredients & Directions

Prep Time: 10 minutes
Chill Time: 30 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 1/2 cups

HERSHEY'S CHIPITS Dark Chocolate Chips (250 g)
1 3/4 cups

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (300 g)
1 tsp

vegetable shortening (5 mL)
1/2 cup

sugar cones, about 2 cones crumbled (125 mL)
1/2 cup

HERSHEY’S CHIPITS SKOR Toffee Bits (125 mL)

Directions

Equipment Needed 

Rimmed Baking Sheet

Wax Paper

Microwave-Safe Bowl

Microwave

Refrigerator

Line a rimmed baking sheet with waxed paper. Place chocolate chips in medium microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir. If necessary, microwave an additional 30 seconds at a time, stirring after each heating, until chocolate is melted and smooth.

Working quickly, melt peanut butter chips with shortening in a second microwave-safe bowl, using the same method as the chocolate chips.

Stir the sugar cone pieces into the melted peanut butter chips and the toffee bits into the melted dark chocolate chips. Alternately spoon melted chip mixtures onto prepared tray. Swirl with knife for a marbled effect.

Chill for 30 minutes or until firm. Break into pieces. Store, in an airtight container at room-temperature, for up to 1 week.