Add to Recipe Box
Go to Collections
A creamy peanut butter and chocolate candy just right for the holidays
- 16 oz almond bark white candy coating or white chocolate chips
- 1 cup creamy peanut butter
- 3 oz dark chocolate morsels
- 1 tsp coconut oil or vegetable shortening
Line a 13 x 9-inch/30 x 23 cm baking dish with aluminum foil, using enough so the edges overhang.
Place the almond bark in a microwave-proof bowl and microwave on high for 60 seconds; remove and stir. If there are still big lumps, microwave an additional 30-45 seconds. Stir until there’s no remaining lumps.
Add the peanut butter to the melted bark and stir until completely combined.
Spread in the prepared pan.
Microwave the dark chocolate morsels with the coconut oil on high for 20 seconds. Stir until there are no lumps. You may have to microwave an additional 10 seconds.
Drizzle the dark chocolate over the top of the other layer in stripes. Swirl with a butter knife or the other end of a spoon so you get a marbled effect.
Chill for 30 minutes; remove from pan by lifting the foil out of the pan. Cut into squares of desired size.
Serving: 1serving | Calories: 192kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 92mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg