Peanut Butter Buckeye Bark

Ingredients

• 2 1/2 lbs chocolate candy coating or almond bark, divided (don't use chocolate baking chips)
• 1 lb creamy peanut butter (not reduced fat or natural; too oily)
• 2 cups powdered sugar
• 1 stick unsalted butter, melted
• 1 tsp vanilla extract

Instructions

1. Put a long piece of parchment paper in the bottom of a 9x13 inch jelly roll pan (a pan with sides), letting it extend up two sides and overhang slightly on both ends. You'll lift the bark out by the parchment once set.
2. Melt 1 1/4 pounds chocolate according to package directions and pour into the prepared pan. Use an offset spatula to spread it evenly over the parchment, creating a large chocolate "slab".
3. Place the pan in the freezer for 10 minutes or until the chocolate becomes slightly hardened.
4. In a stand mixer with the paddle attachment (or with a hand mixer), beat together the peanut butter, powdered sugar, butter and vanilla until smooth and creamy.
5. Use your hands to press this mixture into an even layer onto the hardened chocolate. Freeze again for ten minutes or until slightly hardened.
6. Meanwhile, melt the remaining 1 1/4 pounds of chocolate and pour it over the peanut butter layer. Use an offset spatula to smooth it into an even layer.
7. Transfer the pan to the freezer again until set.
8. Once set, use a very sharp knife to cut the bark into small pieces. They won't be perfect squares, and that's OK.
9. Store in the refrigerator so it doesn't get melty. Let sit at room temperature for at least 30 minutes before serving.

Source: Wishes and Dishes