Recipe: Elvis Chocolate Bark
It is widely known that the crowned King of Rock ’n’ Roll loved peanut butter-and-banana sandwiches. With or without bacon, he enjoyed them often — they were one of his favorite indulgences at home and on the road. In homage to this delicious snack, here’s a holiday bark, fit for Elvis himself!
This salty-sweet combination of flavors hits all the right notes. Peanut butter chips are melted and swirled into a milk chocolate base, which then gets topped with a generous layer of crunchy banana chips, mini pretzels, and chopped roasted peanuts. Whomever you choose to share this bark with will most certainly thank you, thank you very much.
A quick note about the peanut butter chips in this recipe: Once melted, their consistency is a bit thicker and harder to spread than regular chocolate. To avoid a goopy mess, it’s easiest to pipe out the melted chips onto the milk chocolate in strips, then use a spatula to gently swirl the two together. But don’t worry — neither piping skills nor an actual piping bag are required here! You’ll end up with two distinct layers that are fused just enough to keep from separating once the candy sets.
Elvis Chocolate Bark
Makes one baking sheet of bark
16 ounces milk chocolate chips or couverture disks
10 ounces (1 2/3 cups) peanut butter chips
1 cup mini pretzels
2/3 cup banana chips, broken into large pieces
2/3 cup coarsely chopped roasted peanuts
Line a standard (18×13-inch) baking sheet with wax or parchment paper, and set it aside.
In a microwave-safe bowl, melt the peanut butter chips in 20-second bursts in the microwave, stirring after each heating. (Alternatively, melt in a double-boiler.) Drape a quart-sized plastic bag over a cup or mug, then use a spatula to transfer the melted peanut butter chips into the bag.
In another microwave-safe bowl, melt the milk chocolate in 20-second bursts in the microwave (or over a double boiler), stirring after each heating, until just melted and liquidy. (See Recipe Notes for tempering instructions, if you’d like to do that!)
Pour the milk chocolate onto the lined baking sheet, and using a spatula, spread it into an even layer about 1/4-inch thick.
Snip off a corner of the bag with the melted peanut butter chips, then pipe it out onto the milk chocolate in 1/2-inch thick stripes, covering the surface of the chocolate.
Drag your spatula through the peanut butter and chocolate, and then again going the opposite direction, creating a swirled pattern. Repeat down the length of the chocolate.
While the chocolate is still soft and liquidy, quickly press the pretzels into the surface of the chocolate, spacing them about 1-inch apart. Sprinkle the banana chips and chopped peanuts over top, and press gently into the chocolate with the palm of your hand.
Place the sheet of bark in the fridge and allow it to set up for an hour, until completely solid. Cut or break it into large 2- to 3-inch pieces. Serve or store in an airtight container for up to 1 month.
- While sprinkling the ingredients over the chocolate, it’s important to work quickly so that the chocolate doesn’t set up before the toppings have had a chance to stick. If the chocolate begins to set up, you can use a hair dryer to gently re-melt the top layer. On a high setting, hold the dryer about 6 inches from the chocolate, moving it around quickly to avoid melting all the way through to the milk chocolate layer.
- Tempering the chocolate: If you’re using pure milk-chocolate disks, or couverture, it’s worth going the extra step to temper the chocolate. You can see step-by-step instructions right here, but it’s also easy to temper chocolate in the microwave. Measure about 3/4 of the chocolate into a microwave-safe bowl, then zap it on high heat in quick, 20-second bursts, stirring and checking the temperature after each heating. When it reaches a temperature of around 115ºF, add the rest of the chocolate, stirring frequently until the temperature drops to 85ºF. Your chocolate is now tempered and ready to use.