Reese’s Peanut Butter Bark

Reese’s Peanut Butter Bark is a gluten free, dairy free, and fodmap friendly recipe with 3 servings. One serving contains 1124 calories, 30g of protein, and 74g of fat. For $1.96 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. If you have peanut butter chips, shortening, semi sweet chocolate chips, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 529 would say it hit the spot. It works best as a main course, and is done in about 1 hour and 5 minutes. It is brought to you by White Lights On Wednesday. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Similar recipes include Reese's Oreo Peanut Butter Bark, Betty Crocker Reese’s® Peanut Butter & Chocolate Chunk Snack Cakes with Peanut Butter Frosting, and Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream.

Servings: 3

Preparation duration: 60 minutes

Cooking duration: 5 minutes

 

Ingredients:

10 ounces Reese's Peanut Butter chips

½ cup roasted peanuts, coarsely chopped

8 ounces semi-sweet chocolate chips

1 tablespoon shortening

Equipment:

baking sheet

wax paper

microwave

knife

bowl

Cooking instruction summary:

Cover cookie sheet wit wax paper.Place chocolate in a medium microwave-safe bowl. Microwave at 50% power for 1 minute; stir. If necessary, microwave at 50% power 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 a second microwave-safe bowl. Microwave at 50% power for 1 minute; stir. If necessary, microwave at 50% power an additional 30 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred; stir in peanuts.Alternately spoon the chocolate and peanut butter mixtures onto the prepared tray; swirl with a knife for a marbled effect. Gently tap the tray on counter top to even out thickness or mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in a cool, dry place.

 

Step by step:


1. Cover cookie sheet wit wax paper.

2. Place chocolate in a medium microwave-safe bowl. Microwave at 50% power for 1 minute; stir. If necessary, microwave at 50% power 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 a second microwave-safe bowl. Microwave at 50% power for 1 minute; stir. If necessary, microwave at 50% power an additional 30 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred; stir in peanuts.Alternately spoon the chocolate and peanut butter mixtures onto the prepared tray; swirl with a knife for a marbled effect. Gently tap the tray on counter top to even out thickness or mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in a cool, dry place.


Nutrition Information:

Quickview
1123k Calories
30g Protein
73g Total Fat
94g Carbs
8% Health Score
Limit These
Calories
1123k
56%

Fat
73g
113%

  Saturated Fat
41g
261%

Carbohydrates
94g
32%

  Sugar
65g
73%

Cholesterol
23mg
8%

Sodium
303mg
13%

Caffeine
65mg
22%

Get Enough Of These
Protein
30g
61%

Manganese
1mg
79%

Copper
1mg
55%

Fiber
12g
51%

Magnesium
173mg
43%

Iron
7mg
42%

Phosphorus
290mg
29%

Vitamin B3
4mg
21%

Potassium
617mg
18%

Zinc
2mg
17%

Selenium
8µg
12%

Folate
30µg
8%

Vitamin K
7µg
7%

Calcium
71mg
7%

Vitamin B1
0.1mg
7%

Vitamin B5
0.59mg
6%

Vitamin E
0.71mg
5%

Vitamin B6
0.09mg
4%

Vitamin B2
0.06mg
3%

Vitamin B12
0.14µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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