- 12 ounces (2 cups) semi-sweet chocolate chips or chopped chocolate
- 1/2 cup smooth peanut butter, divided use
- 1 cup coarsely chopped peanut butter sandwich cookies, like Nutter Butter (from about 9 cookies)
- 10 ounces peanut butter chips
- 8 miniature peanut butter cups, unwrapped and coarsely chopped
1. Cover a baking sheet with aluminum foil or waxed paper.
2. Coombine the semi-sweet chocolate chips or chopped chocolate and 1/4 cup of the peanut butter in a large microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Heat the chocolate until it is melted and smooth and free of lumps. Scoop about 1/4 cup of chocolate into a small plastic bag and set aside for now. This will be used to add the final chocolate drizzle at the end.
3. Add the chopped peanut butter cookies to the bowl of melted chocolate and stir until everything is well-mixed. Scrape the chocolate mixture out onto the prepared baking sheet and spread it into an even layer. Refrigerate the tray to set the chocolate layer, for about 20 minutes.
4. In a medium microwave bowl, combine the peanut butter chips and the remaining 1/4 cup of peanut butter. Microwave as before, stirring frequently, until the peanut butter chips are melted.
5. Scrape the peanut butter layer on top of the set chocolate layer and smooth it out evenly. Snip the corner off of the plastic bag filled with melted chocolate and drizzle it over the bark. (If your kitchen is very cold, it might be necessary to microwave the bag briefly to get the chocolate warm enough to drizzle.) While the top of the bark is still wet, sprinkle the chopped peanut butter cups on top and press down gently to adhere them to the chocolate.> Refrigerate the tray to set the chocolate, for about 30 minutes. Once set, cut the bark into small squares or break it into irregular pieces by hand.
7. The chocolate might get soft at warm room temperature, so you should store this Peanut Butter Cup Bark in an airtight container in the refrigerator.