• Ingredients: 24
  • Serves: 2

Double chocolate peanut butter bark with bittersweet or semisweet chocolate, finely chopped.

Ingredients

  • 8 oz. bittersweet or semisweet chocolate, finely chopped

For the sauce chien:

  • 1 small onion, minced
  • 3 scallions, minced
  • 1/3 cup minced red bell pepper
  • 2 garlic cloves, minced
  • 1 Scotch bonnet or habañero chili, seeded and minced , or 1 tsps. Scotch Bonnet Pepper Sauce*
  • 1 tsp. salt
  • 1/4 tsp. dried thyme, crumbled
  • 7/8 cup water
  • 2 tbsps. white-wine vinegar
  • 1/4 cup fresh lime juice
  • 2 tbsps. vegetable oil
  • 2 tbsps. chopped fresh coriander, or to or to taste, plus a coriander sprig for garnish if desired

For shell

Chocolate Sauce

Equipment

  • Two 12- by 17-inch cookie sheets or inverted half-size sheet pans, lined with parchment or foil

Special equipment

  • Iron skillet or crêpe pan
  • Flexible metal or plastic spatula

For assembly

Directions

  1. Step 1 Butter 15×10-inch jelly roll pan. Line with waxed paper or parchment. Melt 1 pound white chocolate with peanut butter in large bowl set over saucepan of simmering water, stirring occasionally until chocolate is melted and smooth.

    For this step you will need

  2. Step 2 Meanwhile, melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally.

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  3. Step 3 Melt remaining 2 ounces white chocolate in small bowl set over saucepan of simmering water, stirring constantly.

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  4. Step 4 Remove all bowls from over water. Pour peanut butter mixture onto prepared pan, spreading to cover surface completely.

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  5. Step 5 Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize.

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  6. Step 6 Using spoon, drizzle melted white chocolate over. Draw tip of knife through chocolates to marbleize.

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  7. Step 7 Chill until firm, at least 2 hours or over-night. Cut into 2-inch triangles or other shapes. Cover and chill.

Nutrition information

Calories 764 Carbohydrates 65 g (22%)
Fat 53 g (82%) Protein 17 g (34%)
Saturated Fat 22 g (112%) Sodium 69 mg (3%)
Polyunsaturated Fat 8 g Fiber 5 g (19%)
Monounsaturated Fat 20 g Cholesterol 13 mg (4%)