Chocolate Peanut Butter Bark

Line a large baking sheet with parchment paper. Place peanuts in a Ziploc freezer bag and press all the air out. Seal it and give it several whacks with a rolling pin or something just as likely to crush those nuts. (Did I just say that?)

Fill the bottom of a double boiler (or a regular saucepan with a metal bowl resting on it) halfway with water and bring to a boil. In the top portion (or metal bowl) of the double broiler, place the chocolate chips. Stir continually until completely melted.

Once it’s melted, spread the melted chocolate out over the parchment paper. Don’t worry about spreading it perfectly to the corners. It’s not supposed to look perfect. But do try to smooth it out fairly evenly. Place it in the freezer.

Don’t bother washing the bowl that you just scraped the chocolate out of. It’s chocolate after all. Repeat the melting process, this time with the peanut butter chips. (And really, you can do this in either order, chocolate or peanut butter first. It really makes no difference.) Stir it constantly until it is completely melted.

Remove the baking sheet with the first layer from the freezer and carefully smooth the second layer over it. Again, it doesn’t have to be perfect, but you do want a somewhat even distribution.

Now sprinkle peanuts generously over one half of the candy and the heath bar/toffee pieces over the second half.

Place the baking sheet back in the freezer for a good two hours or more. Once it is completely frozen, grab a good pizza cutter or a knife and start cutting it into jagged pieces.

You can serve them right away or place them in a freezer bag and store for God only knows how long … but probably not very long, since they will quickly be discovered and ravenously consumed.