I originally published this recipe in 2012 and have since added new photos and more helpful success tips. You know how I feel about peanut butter and chocolate. I have literally dozens of chocolate peanut butter recipes on my website and in my cookbooks, because truly, peanut butter and chocolate are soulmates. But you know what’s an underrated combination? Peanut butter and white chocolate. We can make room for them in our hearts, too!
Here’s Why You’ll Love This Peanut Butter White Chocolate Bark
Like a fresh and homemade version of a white chocolate peanut butter cup Soft peanut butter filling tastes like the centers of these peanut butter balls Melt-in-your-mouth soft with a delightful crunch from Reese’s Pieces The colors are so festive for fall, but this treat is a big hit year round An easy no-bake recipe Makes a big batch to share Freezes easily if you need to hide leftovers from your self control 😉
Bark is a spectacularly easy way to create your own ideal candy bar. With the combination of melted chocolate and toppings—like candies, chopped pretzels, even cereal (Lucky Charms Bark, anyone?!), you can create unique and creative chocolate candy that’s fun to make, fun to eat, and fun to share. Another reader, Nicole, commented: “Sally – this is delicious! Just like a white Reese’s cup, but with the added satisfaction of having made it yourself. Thanks for the great recipe, I will be making this again! ★★★★★“
Key Ingredients You Need & Why
You also need butter, vanilla extract, and salt. Plus Reese’s Pieces, the favorite candy of E.T. the Extra Terrestrial, as well as peanut butter lovers everywhere. FLAVOR TIP: Try mixing it up and doing a layer of semi-sweet or dark (bittersweet) chocolate on the bottom, and keep just the top layer as white chocolate. YUM. You’ll love the white-and-dark layered look, like in my favorite peppermint bark recipe. Because it’s the main component here, it’s important to use quality white chocolate. White chocolate morsels are fabulous in white chocolate peanut butter cookies because they hold their shape, but are not ideal for melting into bark. They contain stabilizers, preventing them from melting into a silky-smooth consistency. And while candy melts are great for coating cake pops, in a recipe like this, you’ll really taste the difference between actual chocolate and candy melts.
I recommend Ghirardelli, Baker’s, or Lindt brand bars of white chocolate. You can find them in the baking aisle of most grocery stores and they’re usually sold in 4-ounce bars.
These Step-by-Step Photos Will Help
Let’s make some peanut butter white chocolate bark! Melt half the white chocolate with 1/2 teaspoon of oil in the microwave in 20-second increments, stirring in between each increment (so the white chocolate melts evenly and doesn’t burn). The little bit of oil makes the white chocolate satiny smooth and easy to spread. I like to use a microwave-safe glass liquid measuring cup for melting chocolate, because the pour spout is super helpful for the next step. When completely melted, pour and spread it into a lined 9×13-inch pan. Place the pan in the refrigerator for just 10–15 minutes to set the bottom layer. You don’t want it to set for too long and completely harden, or else the layers will separate. While the bottom layer of white chocolate is setting, make the peanut butter layer. It tastes exactly like the creamy yet crumbly center of a Reese’s Peanut Butter Cup. An electric mixer makes quick work of this step. Spread the peanut butter filling over the bottom layer of white chocolate. For the top layer, repeat the melting and spreading process you did for the bottom white chocolate layer. Now for the topping: a generous handful of crushed/chopped Reese’s Pieces. The little candies on top provide a nice crunch to the otherwise soft and creamy bark. Refrigerate the finished bark in the pan for 30 to 60 minutes, and then lift the entire thing out of the pan by holding on to the edges of the parchment paper. Use a sharp knife to cut the bark into pieces. There may be some cracking—that’s normal. This peanut butter white chocolate bark should be stored in the refrigerator, because it softens up very quickly at room temperature. You’ll love it cold from the fridge! And if you love the idea of making homemade Halloween candy, try this easy Halloween Boo Bark next!
