40 ounces semi-sweet chocolate
2 cups all-natural creamy peanut butter
2 cups confectioners’ sugar
1 stick butter
1 teaspoon vanilla

1. Line a cookie sheet with parchment paper.

2. Melt half of chocolate in a double boiler or microwave safe dish and spread melted chocolate over cookie sheet. Spread to ⅛- to ¼-inch thickness. Place in freezer.

3. In a large bowl, combine remaining ingredients until creamy. When chocolate has firmed up, smooth peanut butter over the chocolate layer. Return to the freezer.

4. Melt the remaining chocolate and spread over the peanut butter. Freeze until set. Once set, break into small pieces with a knife. Store in the refrigerator or freezer until ready to serve.

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Nikki Bowman
Written by Nikki Bowman
Nikki Bowman, a West Virginia native, is the founder and owner of New South Media, Inc., which publishes the critically acclaimed WV Living, WV Weddings, West Virginia Focus, Explore, and Morgantown magazines. In January 2015, her company also took over the editorial and design of Wonderful West Virginia magazine. She graduated from West Virginia University and received her master’s degree in Writing from DePaul University in Chicago.