| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | December 19 | 1 | servings | |
INGREDIENTS
| 1 | lb | Plus 2 ounces imported white chocolate; (such as Lindtor |
| ; Callebaut), finely | ||
| ; chopped | ||
| 1 1/2 | c | Super chunky peanut butter; (do not use |
| ; old-fashionedor | ||
| ; freshly ground) | ||
| 8 | oz | Bittersweet; (not unsweetened) or |
| ; semisweet | ||
| ; chocolate,finely | ||
| ; chopped |
INSTRUCTIONS
Butter 15x10-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. Meanwhile melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally. Melt remaining 2 ounces white chocolate in small bowl set over saucepan of simmering water, stirring constantly. Remove all bowls from over water. Pour peanut butter mixture onto prepared pan, spreading to cover surface completely. Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize. Using spoon, drizzle melted white chocolate over. Draw tip of knife through chocolates to marbleize. Chill until firm, at least 2 hours or over-night. Cut into 2-inch triangles or other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep chilled.) Serve cold. Makes about 2 1/4 pounds. Bon Appetit December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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