From Hershey’s
Makes 24 (1-oz pieces)

Looking for a quick and simple recipe for a sweet treat? Try this easy, no-bake chocolate peanut butter bark recipe. Melt HERSHEY’S Milk Chocolate Chips along with REESE’S Peanut Butter Cups Minis. Then refrigerate until solid again. Break apart for the ultimate snack or homemade holiday gift.

INGREDIENTS
2 cups HERSHEY’S Milk Chocolate Chips (11.5 oz pkg.)
1 cup lightly salted peanuts
1 – 1/3 cups REESE’S Peanut Butter Cups Minis or 26 REESE’S Peanut Butters Cups Miniatures cut in half (8 oz pkg.)

DIRECTIONS
1.Line cookie sheet or tray with waxed paper.

2.Place milk chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool slightly; stir in peanuts and peanut butter cup pieces.

3.Pour mixture on prepared tray; spread to about 1/2 inch thickness. Gently tap cookie sheet on countertop to even out thickness of mixture. Repeat tapping cookie sheet on counter until candy is desired thickness.

4.Refrigerate about 30 minutes or until firm. Break or cut into pieces. Store in cool, dry place. About 1-1/2 pounds candy.

Find this recipe and more at hersheyland.com