Chocolate & Honey PB Bars
Yield 12 Squares
Prep Time 15 Minutes
Total Time 1 Hour 30 Minutes
- 16 oz milk chocolate, separated in half
- ½ cup natural, unsweetened peanut butter
- ¼ cup Nate’s 100% Pure Honey, plus 1 Tbsp
Place half of the milk chocolate in a double boiler – set to medium low heat. Stir frequently until the chocolate is melted. Spray a 5 x 8-inch loaf pan with nonstick spray, and line with parchment paper. Pour the chocolate evenly on the bottom, and swirl until it covers the bottom of the pan evenly. Freeze for 15 minutes.
In a microwave-safe bowl, heat the peanut butter and ¼ cup of honey for 30 seconds. Remove, and stir in the additional tablespoon of honey. Moving quickly, spread the peanut butter and honey mixture over the cold chocolate, and place back in the freezer for 15 minutes. Meanwhile, melt the remaining chocolate in the double boiler. Pour over the peanut butter mixture, and freeze for 15 more minutes before removing.
Flip the loaf pan onto a cutting board, and gently peel off the parchment paper. Cut into 1-inch squares, and enjoy!