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Holiday confections: Buckeye bark

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It’s not too late to get into holiday baking and treat-making mode – here’s a simple recipe that contains two favorite flavors, chocolate and peanut butter.

Buckeye Bark (adapted from Buffalo Spree – December 2013 issue, page 163)

· 2-1/2 pounds semi-sweet chocolate chips

· 1 pound creamy peanut butter

· 1-3/4 cups powdered sugar

· 8 tablespoons butter or margarine, melted

· 1-1/2 teaspoons vanilla

Line a large baking sheet (approximately 18” x 13”) with parchment paper. Melt half the chocolate over medium heat in a double boiler, then spread evenly over the parchment paper. Place in freezer for 5 to 10 minutes to set the chocolate.

While waiting for the chocolate to set, combine the peanut butter, powdered sugar, butter and vanilla in a large bowl until smooth. Remove the chocolate layer from the freezer and spread the peanut butter mixture over the top, then return to the freezer to set for approximately 15 to 20 minutes (baker’s note: the peanut butter layer does not set as hard as the chocolate layer). While waiting for the peanut butter to set, melted the remainder of the chocolate chips in the double boiler; remove the tray from the freezer and spread the final chocolate layer on top, then return to the freezer to set completely (approximately two hours – peanut butter layer will still be softer than chocolate).

Once completely set, break into pieces using a knife and store in the refrigerator or freezer.

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