Hey, you got your chocolate in my peanut butter! Remember those corny TV commercials set in a world where it was a normal occurrence when a person carrying a giant chocolate bar would run into someone eating from a jar of peanut butter? I’m pretty devoted to peanut butter, but I’ve never walked down the street or sat in a movie theater with a full jar of it. I do, however, love the combination of chocolate and peanut butter. This peanut butter cup chocolate bark recipe is proof of that.
The bark is made from a mixture of melted semisweet chocolate and creamy peanut butter. Best of all, it’s filled with peanut butter cup candies! A topping of salty cocktail peanuts adds a nutty crunch.
Peanut Butter Cup Chocolate Bark Recipe
4 full-size dark chocolate peanut butter cups (I used Justin’s)
1 package (12 ounces) semisweet chocolate chips
1 teaspoon virgin coconut oil
1/4 cup creamy peanut butter
1/3 cup salted cocktail peanuts, chopped
Line a baking sheet with parchment paper or waxed paper. Unwrap peanut butter cups and cut in quarters. Arrange cut-up peanut butter cups 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 1/2 minutes until the chocolate is nearly melted and can be stirred smooth, stirring every 30 seconds. (Be careful not to scorch chocolate.) Stir coconut oil into melted chocolate. Add peanut butter into melted chocolate mixture; stir until well mixed. Pour melted chocolate mixture evenly over peanut butter cups; spread gently to evenly distribute chocolate. Immediately sprinkle with peanuts; gently press into chocolate.
Refrigerate for 15 minutes or until chocolate is set. Cut chocolate bark into pieces.
Makes about 24 pieces
Tip: I used two (1.4 ounce) packages of Justin’s dark chocolate peanut butter cups. For even more peanut butter cup awesomeness, I just might add another package of peanut butter cups the next time I make the recipe. (That may have been the original plan before one of the packages went missing!)
More chocolate bark recipes:
Caramel Chocolate Bark
Chocolate Hazelnut Bark from Eating Clean Recipes
Peanut Butter Chocolate Swirl Bark from Two Peas and Their Pod
Peanut Butter Pretzel Bark from Delightful E Made
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A few weeks back I posted a banana muffin recipe made with oat flour. I really like the flavor and texture of baked goods made with oat flour, so I’ve been doing all sorts or recipe testing. (Hint: oat flour banana bread, chocolate chip cookies and chocolate brownies coming soon!)
But for now, let’s focus on these peanut butter cookies. They taste very much like a traditional peanut butter cookie made with all-purpose wheat flour, but are a bit heartier and slightly less sweet. They are also a bit more difficult to shape than traditional wheat flour cookies. The dough is soft, and needs to be refrigerated before rolling into balls and flattening with a fork. The key is to use enough flour (don’t be a wimpy measurer!) and have patience. A delicious peanut butter cookie will be your reward.
Oat Flour Peanut Butter Cookie Recipe
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg
1 1/2 cups oat flour (gluten free, if needed)
In a large mixing bowl beat butter and peanut butter with an electric mixer until well mixed. Add the 1/3 cup granulated sugar, brown sugar, baking powder, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg until combined. Beat in the oat flour. (Dough will be soft.)
Use a small cookie scoop or a rounded measuring tablespoon to portion cookie dough mounds onto a parchment paper lined baking pan or tray. Cover with plastic wrap and chill dough at least 1 hour or until easy to handle.
Preheat oven to 350 degrees F. Roll chilled cookie dough mounds into balls. Working in batches, dip tops in additional granulated sugar. Place balls 2 inches apart on a parchment paper lined cookie sheet. Using the tines of a fork dipped in additional granulated sugar, flatten balls by making crisscross marks on top. Bake for 10 to 12 minutes or until cookies are light brown. Let cookies cool completely on cookie sheet. (Cookies are fragile when warm, so be sure to let them cool on the cookie sheet.)
Makes about 30 cookies
-The dough is soft and needs to be refrigerated. If you have problems making a crisscross pattern with a fork, you can flatten the cookies with the bottom of a glass dipped in sugar.
-Pop the cookie dough balls back into the refrigerator between baking batches of cookies.
-Don’t crowd the cookie sheet. I bake 12 cookies on a large cookie sheet.
-Be sure to let the baked cookies cool completely on the pan or they will crumble and you will be sad :(
-I’ve made these cookies several times, testing oat flour amounts ranging from 1 1/4 cups to 1 3/4 cups. With less flour the cookies are chewy, and the dough is very difficult to work with. With more flour, the cookies are crisper and are easier to shape but they can eat slightly dry. I found that I preferred the texture of the baked cookie when I used 1 1/2 cups flour. To measure, I stir the oat flour to break up any lumps and then heavily spoon and mound the flour into a measuring cup and use the back of a knife to level off the top.
-I used a no-stir natural creamy peanut butter. Peanut butter that has oil that separates may not work as well in these cookies.
-The cookies can be made gluten free by using oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
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 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