Instructions
Lay out a large sheet of parchment paper onto the counter. If the chocolate is in block form, chop the chocolate into uniform pieces. Place the chocolate candy wafers or chopped chocolate into a microwave-safe bowl.
Melt the peanut butter candy coating using 20 second intervals, stirring in between to ensure the peanut butter coating melts evenly and doesn’t scorch. Continue melting until the candy coating is fluid. Set aside.
Melt the milk chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Use a spatula and spread the peanut butter melts on the parchment paper.
Immediately spoon dollops of the milk chocolate on top.
Swirl the melted chocolates together. Be sure to hold the knife at a 90 degree angle or the chocolate will look muddy.
When the bark is just set, score using a pastry wheel, or allow to set up completely at room temperature before breaking into pieces.
Peanut Butter Cup (Tiger Butter) bark can be kept at room temperature for several weeks. You can also make the candy bark up to 4 months ahead of time if you freeze the bark. For best results, place the candy in a candy box that is lined with plastic wrap. Wrap the entire box with plastic wrap, and then a layer of foil. Place in the freezer for up to two months. Bring the chocolate to room temperature before unwrapping the box.
Want to Learn More about Chocolate Bark?
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blog all about making chocolate bark. We break down the different methods to creating bark, creative ways to elevate your bark, as well as how to package it. Click now to learn how to elevate your chocolate bark.
