Holiday Chocolate Treats with Peanut Butter and Peppermint (Print version)

A festive no-bake candy tray with chocolate peanut butter balls, peppermint bark, and chewy peanut butter candy bars.

# Ingredients:

For the peanut butter balls

01 - 1 cup (255 g) creamy peanut butter
02 - 6 tablespoons (85 g) unsalted butter, softened
03 - 1 teaspoon vanilla extract
04 - 1/4 teaspoon fine salt
05 - 2 cups (240 g) powdered sugar
06 - 12 oz (340 g) semisweet chocolate or melting wafers
07 - 1 teaspoon coconut oil or vegetable shortening, optional

For the peppermint bark

08 - 12 oz (340 g) semisweet or dark chocolate, chopped
09 - 12 oz (340 g) white chocolate, chopped
10 - 1/2 teaspoon peppermint extract
11 - 1/2 cup (60 g) crushed candy canes or peppermint candies

For the peanut butter candy bars

12 - 3 cups (510 g) candy corn
13 - 1 1/2 cups (380 g) creamy peanut butter
14 - 12 oz (340 g) milk or semisweet chocolate for coating
15 - Flaky salt, optional for finishing

# Instructions:

01 - Beat the peanut butter, softened butter, vanilla, and salt until smooth. Mix in the powdered sugar gradually until a soft, rollable dough forms.
02 - Scoop the filling into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 30 minutes, or until firm enough to dip cleanly.
03 - Melt the semisweet chocolate with the optional coconut oil in short microwave bursts, stirring often. Dip each chilled ball, tap off excess chocolate, and set on parchment until firm.
04 - Spread melted semisweet chocolate into a thin rectangle on parchment. Let it set until tacky. Melt the white chocolate, stir in peppermint extract, spread it over the first layer, and sprinkle with crushed candy canes. Chill until firm, then break into pieces.
05 - Microwave the candy corn in 30-second bursts, stirring between each, until fully melted and smooth. The bowl will be very hot, so handle it carefully.
06 - Immediately stir peanut butter into the melted candy corn until thick. Press onto parchment in a 1/2-inch slab, score into bars, and cool until firm.
07 - Break or cut the slab into bars. Dip each piece in melted chocolate, sprinkle with flaky salt if using, and let set completely before storing.

# Good to know:

01 - Chill time is about 30-60 minutes, depending on room temperature and chocolate type.
02 - Store the three candies separately for the cleanest flavor.
03 - Use certified gluten-free candies and chocolate if needed.

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