Enjoy this fantastic sweet and savory Peanut Butter Chocolate Bark dessert. The chocolate and salt combine to make a delicious bark that is simple to prepare and also fabulously fun!
What is your favorite kind of chocolate?
I am usually a sucker for any kind that's not plain. This means if it has nuts, fruit or a filling, chances are high that I will love it. Furthermore, when it comes to chocolate types, I am not picky. It can be white, milk or dark chocolate, because chocolate is amazing and everyone knows this. We don't discriminate here!
There are a few stores in Thailand, where I live currently, that carry a large selection of imported goods, mainly aimed at tourists from all over the world.
A Stroll Down Memory Lane
So here I am one day, strolling the candy aisle of one of these stores, and my eyes fell on a bar of chocolate. Now, this isn't just any chocolate. Not in the least. This used to be my favorite kind to buy from the school cafeteria back in Germany: Rittersport Cornflakes.
Ahh, it brought back memories.... I realize that this kind might also be available in the US and Canada, but for me it will always be connected with Germany. Rittersport is German, and Canada and the US just happened to catch on because they were smart and they realized this brand of chocolate is scrumptious beyond measure.
When I felt like making chocolate bark a few days later, I knew right away that cornflakes would be added. I usually like the whole wheat cereal varieties which don't really work for chocolate bark. So I helped myself to some of my husband's favorite cornflakes: Honey Crunch.
As you already know from the title, I also used cashew nuts. I love cashew nuts. They are grown locally here in Thailand, and are therefore a lot more affordable. For additional crunch, I toasted them lightly in an ungreased skillet. It has to be on low heat, otherwise they burn quickly (Ask me how I know :S).
But they could also be toasted in an oven.
Starting with the Cashews
Let's get started with the recipe. Firstly, it is worth it to note to watch the cashews closely and to stir them occasionally.
Alright, and after those are roasted and looking slightly brown, we add the chocolate.
Chocolate and Peanut Butter into the Double Boiler
I used Swiss Milk Chocolate, and since I just couldn't help myself, I added peanut butter. More sweet, more savory... I love the flavor combinations, and since cooking is about freedom of expression, I chose to freely express with adding a generous glob of peanut butter.
Next, I melted the mixture in a double-boiler.
After that, stir in the toasted cashews and cornflakes. As for how much, it really depends on your taste. Since I like it crunchy, I added more than may be normal. I really enjoy the crunch of the cornflake with the cashews and the chocolate. Something about this combination is perfect. So don't be shy to try.
Spread the Mixture Onto a Baking Sheet, Cool, and Serve
Spread the mixture onto a lined cookie sheet or baking pan and even it out with a spatula. Take your time, as the mixture and consistency may be thick and difficult to move quickly.
While the chocolate is still soft, sprinkle more cashews and cornflakes on top. That's right, load it up! Next, place the mixture into the fridge to allow the chocolate to set.
Finally, once completely set, break the bark into pieces!
Eat Quickly or Store in the Refrigerator!
Since it is so warm here, I have to keep even the finished chocolate bark in the fridge so that it doesn't melt! I had about 5 minutes to take pictures, after that the chocolate left marks on the surface and every time I touched the chocolate my fingerprints remained.
However, this isn't such a problem for me, considering how delicious the final product is. The coming together of sweetness from the chocolate and salt from the cornflakes and cashews and peanut butter makes this particular dessert a joy to eat.
Peanut Butter Chocolate Bark
- 100 g (3.5oz) Swiss milk chocolate
- 1 tablespoon peanut butter
- cashew nuts toasted
- Roast or toast cashew nuts. Melt chocolate and peanut butter in a double-boiler. Stir in toasted cashews and cornflakes, amount depends on how crunchy you like it.
- Spread the mixture onto a lined cookie sheet or baking pan and even out with a spatula. While chocolate is still soft sprinkle more cashews and cornflakes on top. Put into fridge for the chocolate to set. Once completely set, break into pieces.
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That was quite yummy!