Ingredients · 2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar · 1-2/3 cups REESE'S Peanut Butter Chips · 1 tablespoon shortening · 1/2 cup roasted peanuts or toasted almonds · Consider, instead of nuts, using crushed heath bars. Directions 1. Cover cookie sheet or tray with wax paper. 2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. 3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts. 4. Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy. * To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
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