Tag Archives: DIY

Caramel Peanut Chocolate Bark Recipe (Rolo Bark!)

Caramel Chocolate Bark Candy filled candy? Look close and you’ll see someone put caramel in that chocolate bark. It was me, and I’m not sorry. This recipe is a sugar bomb for sure, but ‘tis the season.

Rolo Chocolate Bark

With only 3 ingredients, it’s super simple to make. Start by cutting some Rolo Caramels in half and spreading them on a parchment paper lined baking sheet. Next, pour melted chocolate chips over the Rolo candies, spreading to make a beautifully irregular pool of caramel-chocolatey goodness. Finish the bark with a sprinkling of salty cocktail peanuts. That’s it. You’ve made a decadent caramel-filled chocolate bark. The toughest part is waiting for the bark to set up. Pop it in the fridge so that it sets up fast, then break the bark into pieces. (Watch out for flying peanuts. It happens.) Eat it. Gift it. Don’t worry about resolutions until the new year.

Caramel Peanut Chocolate Bark
Caramel Peanut Chocolate Bark Recipe (Rolo Bark)
24 chocolate-covered caramel candies (Rolo Caramels)
1 package (12 ounces) semisweet chocolate chips
1/2 cup salted cocktail peanuts, chopped

Line a baking sheet with parchment paper or waxed paper. Unwrap caramel candies and cut in half. Arrange caramel candy halves close together in a single layer on the parchment paper lined baking sheet.

Place chocolate chips in a medium microwave-safe bowl. Microwave on medium (50% power) about 1 1/2 to 2 minutes until the chocolate is nearly melted and can be stirred smooth, stirring every 30 seconds. (Be careful not to scorch chocolate.) Pour melted chocolate evenly over caramel candies; spread gently to evenly distribute chocolate over caramel candies. Immediately sprinkle with peanuts; gently press into chocolate.

Refrigerate for 15 minutes or until chocolate is set. Break chocolate bark into pieces.

Makes about 24 pieces

Tip: Gently but firmly wrapping the baking sheet on the counter after assembling the bark will result in fewer air bubbles in the chocolate.

Rolo Peanut Chocolate Bark

P.S. If you’re looking for less of a sugar bomb and more of a sugar blip, you might like this Chocolate Hazelnut Bark over at Eating Clean Recipes.

Chocolate Peanut Butter Granola Recipe

Peanut Butter Chocolate Granola Sweet and salty and crunchy and nutty, this granola has it all. It’s made by coating rolled oats with a mixture of peanut butter, coconut oil and pure maple syrup, and then toasting the oat mixture in the oven. The finishing touch is a sprinkling of chocolate chips. Once the chocolate melts it is stirred into the warm granola, creating a clumpy, chocolatey, peanut buttery mess of goodness. Chocolate and peanut butter make everything better!
Chocolate Peanut Butter Granola

Chocolate Peanut Butter Granola Recipe
3 cups old-fashioned rolled oats (gluten free, if needed)
1/2 cup creamy peanut butter
3 tablespoons virgin coconut oil
3 tablespoons pure maple syrup
1/2 teaspoon fine sea salt
 or kosher salt
1/2 cup semisweet or bittersweet chocolate chips

Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

Place oats in a large bowl; set aside.

In a small saucepan combine peanut butter, coconut oil, maple syrup and salt. Heat and stir mixture over medium-low heat until melted and well mixed.

Add warm peanut butter mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 10 to 20 minutes more or until dry and browned. Remove from oven and sprinkle chocolate chips over granola in pan. Let stand for 3 to 5 minutes until chocolate chips soften and melt; stir to coat granola with melted chocolate chips. Let cool completely. Store in an airtight container at room temperature.

Makes about 4 cups

Kitchen Tip: I used lightly salted peanut butter. If you use salty peanut butter, you may want to reduce the salt in the recipe to 1/4 teaspoon.

You might also like:
Pumpkin Chocolate Chunk Granola
Chocolate Hazelnut Granola and Almond Butter Granola from Eating Clean Recipes