Peanut Butter Bark is an easy no-bake treat with creamy swirled chocolate, peanut butter, and plenty of fun toppings.
Author’s Notes
My Year Of Peanut Butter And Chocolate
Peanut butter and chocolate is my all-time favorite dessert pair and I have gone all in this year. First came the buckeye candies. Then I smashed those candies onto graham crackers to make buckeye grahams. And then I wrapped it all up with brand-new buckeye brownie cookies. (Don’t sleep on those!)
So, while I’m not actually calling this buckeye bark, I probably should just to keep the theme going, haha.
I love a good bark recipe and this Peanut Butter Bark might just be my new top pick. It is creamy, sweet, and piled high with all the fun toppings. It is the perfect treat and so easy to make.
Peanut Butter Bark Ingredients
| Ingredient | Helpful Tip |
|---|---|
| White chocolate chips and peanut butter | Melt slowly and stir often so the mix stays smooth and creamy. |
| Milk chocolate chips and peanut butter | The better the chocolate, the better the bark tastes. Use a regular creamy peanut butter instead of a natural or no-stir version. |
| Mini Reese’s cups | Press them gently into the warm bark so they stick well. I like to cut them in half for pops of peanut butter that’ll show through. |
| Peanut butter baking chips | Scatter over the top for extra peanut butter flavor in every bite. |
How To Make Peanut Butter Bark
- Prep the pan: Line a sheet pan with parchment.
- Melt the white chocolate: Microwave in short bursts, stir smooth, and spread in a thin layer.
- Melt the milk chocolate: Melt the same way and drizzle over the white layer.
- Swirl and top: Swirl with a knife and press on the toppings.
- Chill and cut: Refrigerate until firm, then cut or break into pieces.
Storage
Keep the bark in an airtight container in the fridge for up to 1 week. It softens quickly, so keep it chilled until serving.
Freeze Peanut Butter Bark a freezer-safe bag or container for up to 3 months. Let it sit a few minutes before eating.
Quick Tip
When melting chocolate in the microwave, remember that much of the melting happens from residual heat. Stir well (for 30 seconds) between each burst so the chocolate can melt gently and you do not accidentally overheat it.
More No-Bake Treats To Love:
Peanut Butter Bark
Video
Equipment
- Rimmed sheet pan plus parchment paper or a silicone liner
Ingredients
- 2 cups white chocolate chips
- 6 tablespoons creamy peanut butter divided (like Skippy)
- 1 cup milk chocolate chips see note 1
- Mini reese’s cups cut in half, see note 2
- Peanut butter baking chips
Instructions
- Line a sheet pan with parchment paper or a silicone liner.
- Add the white chocolate chips and 5 tablespoons peanut butter to a large microwave-safe bowl. Microwave for 30 seconds, then stir for 30 seconds. Continue microwaving in 15-second bursts, stirring after each, until the chocolate is mostly melted. Once it is mostly melted, stop microwaving and stir until completely smooth. Pour onto the lined pan and spread into a thin even layer.
- Add the milk chocolate chips and the remaining 1 tablespoon peanut butter to another microwave-safe bowl. Melt the same way, heating until mostly melted and stirring until smooth.
- Drizzle the melted milk chocolate over the white chocolate layer. Use a knife to swirl the two together. Press mini Reese’s cups and peanut butter baking chips evenly across the top. Add as many or as few as you like.
- Transfer the pan to the fridge until the bark is fully set. Remove and cut into pieces with a sharp knife or break apart with your hands. Store in an airtight container in the fridge, separating layers with parchment. This bark softens quickly at room temperature, so keep it chilled.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size rimmed pan do you use? I have two different sizes so would like to know measurement of one you se.
Thanks!
Hey! I just use a typical 18 x 13 inches sheet pan!