I think it’s certainly time for something sweet. This Chocolate and Peanut Butter Cookie Bark recipe is a terrific go-between between chocolate cookie and a bark recipe. Can you believe that I created this recipe about ten years ago? My Chocolate and Peanut Butter Cookie Bark recipe combines scharffenberger chocolate, pecans and peanut butter morsels. It is incredibly easy, with only 30 minutes of preparation time. I am adding this recipe to my menu list for Father’s Day.
The first time I made this recipe was when I was recording about four television food segments a month for NBC 13 Birmingham’s show “Daytime Alabama”. This was one of their top performing recipes. Over the weekend, I pulled it out of my archives, and I am so glad that I did. Let me know how you like it! Be safe everyone and have a great day.
Chocolate and Peanut Butter Cookie Bark
11/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted and cooled
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup Scharffenberger semisweet chocolate chunks
3/4 cup peanut butter morsels
3/4 cup pecans pieces, toasted
1. Combine first 4 ingredients; set aside.
2. Stir together butter, sugars and vanilla. in a large bowl. Add flour mixture, stirring until smooth. Stir in remaining ingredients.
3. Press dough evenly into a lightly greased 15- x 10-inch jellyroll pan, pressing to the edges.
4. Bake at 350F for 16 to 18 minutes or until lightly browned and crisp looking. Cool completely in pan. Break into pieces.