This past year I decided to give a food gift to my son's elementary school teacher for Christmas. He thought it would be better if I gave it to his teacher, plus his music teacher, his PE teacher, his librarian, the janitor, all the recess ladies, all the office workers, all the crossing guards, etc...I think there ended up being 24 employees and volunteers on his list! I'm always looking for a unique and tasty thing to make for food gifts. We turned to Elvis Bark -- it's easy, delicious and unique in a great way (not a weird way.) I still have people asking me for the recipe!
This is super easy and fast to make. I highly recommend using a pastry bag or a ziplock bag to distribute the melted peanut butter over the chocolate - don't try to drizzle with a spoon or knife or it will be uneven and frustrating. The hardest part of this recipe is cutting it into pieces - you will have peanuts and banana chips everywhere! Just find a clean counter or table, cut it all up and place in bags and then do one big clean up. And you might want to double the recipe as it tends to get eaten really quickly!
I hope you give it a try...
16 ounces milk chocolate or semi-sweet chips 10 ounces peanut butter chips 1 cup mini pretzels 2/3 cup banana chips, broken into pieces 2/3 cup rough chopped roasted peanuts
In a microwave safe bowl, melt the peanut butter chips by cooking them on high heat for 20 seconds at a time (or you can melt them in a double-boiler.) Stir after each 20 second interval. When completely melted and smooth, transfer to a pastry bag or quart size ziplock bag (if you place the bag into a tall glass and drape the edges over the sides it's easier to fill and can sit there while you prepare the next steps.
In another microwave safe bowl, melt the chocolate chips in the same method as above. Get the chocolate quite hot because you want time to work as it cools. While the chocolate is melting line a standard baking sheet with parchment or wax paper (a silicone baking mat works too but I found I accidentally slice it when cutting the bark so I prefer parchment paper for this.)
When the chocolate is a very liquid consistency, pour onto baking sheet and smooth to an even layer about 1/4" thick. Cut a small corner off the peanut butter bag and pipe stripes (or swirls or whatever!) of peanut butter onto your chocolate layer. Drag a sharp knife in a stripe pattern down one end of your sheet pan to the other through the peanut butter. When you get to one end, drag your knife again through the peanut butter to the other end to make a pretty pattern. **Do not stress about the design here - you are just trying to get the peanut butter more evenly distributed and the next step will cover it all up anyway.**
Working quickly because you need the chocolate mixture to remain melted, press the pretzels into the chocolate mixture about 1" apart. Then sprinkle the peanuts and banana chips evenly on top and press with your hands into the chocolate mixture. If the dry items aren't touching chocolate, they won't stick!
Place the bark into the fridge to set up. This will take up to an hour but can remain overnight. When cooled and hard, remove from fridge and break or cut into individual serving size pieces. Store in an air-tight container for up to a month.