Peanut butter and chocolate is an amazing combination. You could use any nut-butter in this, but I used sun butter to keep it nut-free because of those in my life allergic to tree nuts. Enjoy a piece with your morning coffee :) I think the salt really takes it up a notch but if you are not one to like the salty/sweet combination then omit it.
"Peanut butter" Chocolate Bark
- 12 oz bag of non-dairy chocolate chips
- 1/2 cup Nut Butter (almond, sun butter, etc)
- 1-2 tsp coarse salt (optional)
1. In a sauce pan bring water to a boil. Using another bowl that fits over the sauce pan, our in the chocolate chips and melt them with the steam (double boiler).
2. Once the chocolate is smooth, pour it onto a cookie sheet lined with parchment paper. Spread it
until it is abou 1/8-1/4 inch thick.
3. Warm the nut butter the same way (I use the same bowl) until it is soft. With a spatula, swirl the nut butter into the chocolate. Sprinkle with salt if you are using salt.
4. Put the cookie sheet in the freezer for at least a half hour. Break into bark and enjoy. Keep extras in the freezer.
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