It’s beginning to get so very hectic, so much stuff to make …” sung to the melody of “It’s Beginning to Look a lot Like Christmas.”
It’s nearly crunch time, and if you’re scrambling to get all of it done — particularly all the making and baking — remember you can make something wonderful that isn’t necessarily time consuming or hard.
Like this peanut butter/chocolate bark. I tried it out a week or so ago and gave it to He Who Must Be Fed who agreed to test it out. He took one piece, then another, then another, then another, then put the lid back on the container and begged me to put it back in the kitchen and out of his reach.
I didn’t have to ask him if he liked it. I didn’t have to.
It’s quick. It’s easy. It’s delicious. And it’s bound to make someone you love happy.
- 8 oz. chocolate chips (I used milk chocolate)
- 1 10 oz. package of peanut butter chips
- 1 tablespoon shortening
- ½ cup roasted peanuts, chopped
Place your peanut butter chips with the shortening in a microwave-safe bowl. Microwave on medium for about a minute and stir. If the chips aren’t completely melted, wave for another 15 seconds and stir again until smooth.
Add the peanuts, and spread onto the wax paper-lined cookie sheet.
Place your chocolate chips in another medium microwave-safe bowl. Microwave on medium for about a minute, then stir. If the chips aren’t completely melted, wave for another 15 seconds and stir again until smooth.
Refrigerate for about an hour or until firm. Break into pieces. Store in a cool, dry place, away from He Who Must Be Fed. J
If you need to roast your peanuts – I didn’t realize I bought raw peanuts – heat your oven to 350°. Spread the nuts on a cookie sheet and bake for 8 to 10 minutes, stirring occasionally until light brown.