Categories: dessert, nondairy, not tried

Ingredients

• 1 1/2 packages (12 squares) Baker's Semi-sweet baking chocolate
• 1/3 cup chopped Planters Dry Roasted Peanuts
• 1/3 cup coarsely broken Honey Maid Honey Grahams
• 1/3 cup Jet-Puffed Miniature Marshmallows

Directions

1. Microwave chocolate in medium microwavable bowl on High 2 minutes or until chocolate is almost melted, stirring after 1 minutes.

2. Stir until chocolate is completely melted.

3. Add remaining ingredients; mix well.

4. Spread mixture to about 1/2 inch thickness onto wax paper covered baking sheet or tray.

5. Refrigerate 1 hour or until firm.

6. Break into pieces.

7. Tips: Chocolate peanut butter bark – Omit peanuts, grahams and marshmallows.

8. Melt chocolate and spread onto prepared baking sheet as directed.

9. Immediately drop 1/4 cup Skippy Creamy Peanut Butter, by spoonfuls, onto chocolate; swirl with knife to marbleize.

10. Refrigerate until firm then break into pieces as directed.

11. Chocolate Peppermint Bark: Omit peanuts, grahams and marshmallows.

12. Melt chocolate as directed; stir in 1 cup crushed peppermint candies.

13. Spread onto prepared baking sheet, then refrigerate and break into pieces as directed.

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