These are dangerously easy to throw together, so be forewarned!😊 No mixer and no oven. Just a little chocolate melting, hand stirring and freezer time is all that’s required for these tasty treats. I love sprinkling the top with toffee bits, but feel free to use festive sprinkles. These will be a great addition to your holiday cookie trays.
Melt Almond Bark in a large heat-proof bowl. 
Spread half of the melted chocolate over a parchment lined cookie sheet. Freeze for 10 minutes. 
Top chilled chocolate with peanut butter mixer. 
Pour remaining chocolate over peanut butter mixture. Garnish with toffee bits or sprinkles. Freeze 5-10 minutes. 
Remove from baking sheet. 
Cut into bite size pieces.
Buckeye Bark
Course: Dessert, Treat, Candy, Holiday Baking, SnackCuisine: AmericanDifficulty: EasyIngredients
1.5 Packages Chocolate Almond Bark
2 C Creamy Peanut Butter
1 tsp Vanilla Extract
1 C Powdered Sugar
Toffee Bits or Holiday Sprinkles
Directions
- Line a cookie sheet with parchment paper.
- Melt chocolate according to package directions.
- Pour half of the melted chocolate onto the cookie sheet and spread chocolate to the edges using a spoon or offset spatula.
- Freeze for 10 minutes or until set.
- In a medium-size bowl, combine the peanut butter and vanilla. Stir in powdered sugar until smooth and creamy.
- Spread peanut butter mixture over the chilled chocolate slab.
- Pour remaining melted chocolate over the peanut butter and spread to the edges.
- Garnish with toffee bits or festive sprinkles.
- Freeze 5-10 minutes or until set.
- Cut into bite size pieces.
- Store at room temperature.
Notes
- Adapted from Chocolate, Chocolate and More.