Crunchy Peanut Butter Cookie Bark
Delight friends and family with this quick no-bake dessert, perfect for gift-giving!
- 12 peanut butter sandwich cookies
- 1/2 cup (125 mL) dry-roasted salted peanuts
- 1 pkg (20 oz/567 g) vanilla-flavored almond bark
- 1 cup (250 mL) semi-sweet chocolate morsels
- 1 tsp (5 mL) canola oil
- 1 cup (250 mL) crunchy or creamy peanut butter
Coarsely crush cookies in a large resealable plastic bag using rounded edge of Meat Tenderizer disk.
Microwave almond bark in uncovered Large Micro-Cooker® on HIGH 1-1 1/2 minutes or until bark is almost melted. Stir until completely melted.
Microwave chocolate and oil in uncovered (2-cup/500-mL) Prep Bowl on HIGH 1 minute or until melted, stirring every 20 seconds.
Mix peanut butter into melted bark. Pour it over the parchment and spread it evenly to the edges of the pan.
Sprinkle cookie mixture evenly over bark, pressing firmly.
Pour remaining melted chocolate into a resealable plastic bag; trim corner. Drizzle chocolate evenly over bark. Place pan in freezer 5 minutes or until bark is set. Cut bark into 48 rectangles.
- 48 rectangles
48 servings of 1 rectangle
Nutrients per serving:
Calories 140, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g
You can use 2 packages (12 oz/350 g each) of confectionery coating candy melts instead of the almond bark.
Gently tap the pan flat against the countertop to level the bark before freezing.
To easily cut the finished bark, grasp the edges of the parchment to lift the bark out of the pan to a Cutting Board. Cut with the Chef’s Knife, wiping the knife clean with a damp paper towel between cuts.