Easy white chocolate bark filled with a creamy peanut butter filling.
You know how I feel about peanut butter and chocolate.
I mean, chocolate without peanut butter is like a shoe with no laces. Pennies with no faces. Sentenceswithnospaces. It just isn’t…. right.
Bark is a miraculously lazy way to create a candy bar. A blessed little treat that takes literally no effort, thought, or preparation. By throwing random doo-dads from your pantry into melted chocolate, you can create some truly unique and creative chocolate candy. That’s why bark makes such a personable gift.
Today’s “recipe” happened in about 10 minutes. A systematic use of all the miscellaneous stuff hiding in my baking stash: the bottom of a peanut butter jar (the rest was used for peanut butter cookies, of course), a handful of Reese’s Pieces, a leftover bag of peanut butter chips from these death by chocolate peanut butter chip cookies, and a 1-pound bar of white chocolate that had been staring at me for weeks.
The white chocolate layers are pretty self explanatory. Melt white chocolate. Pour into a pan. The middle peanut butter layer is la creme de la creme. The obvious star of the show here. It is a simple combination of powdered sugar, butter, vanilla, salt, and peanut butter. It tastes identical to the the creamy yet crumbly center of a Reese’s Peanut Butter Cup. I layered the peanut butter in extra thick for obvious reasons. If you like the white chocolate and peanut butter combo here, be sure to try my white chocolate peanut butter cookies, too!
The slightly salty peanut butter layer keeps the bark from being sickeningly sweet. When you’re eating pure chocolate with candy on top, a little salty action provides a much needed flavor balance.
The topping? Just a simple handful of crushed Reese’s Pieces and peanut butter chips.
I eat peanut butter on my peanut butter.
The little candies on top provided a nice crunch to the otherwise soft and creamy bark. Plus, it’s a way to create something completely your own. I’m going to top my bark with chopped pretzels or chocolate sprinkles (!!!) next time. 😉
Considering how much time this “recipe” did NOT take, one bite of this bark and you’ll wonder how it’s not illegal. It’s like a massive White Chocolate Reese’s Cup that you can make in 10 minutes. With more Reese’s on top. And with more peanut butter. And even more chocolate.
If you can’t get enough peanut butter, try my this peanut butter caramel corn next!
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Reese’s Peanut Butter White Chocolate Bark
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: serves 10-12
- Category: Candy
- Method: Baking
- Cuisine: American
Description
Easy white chocolate bark filled with a creamy peanut butter filling.
Ingredients
- 16 ounces (454g) white chocolate, coarsely chopped and divided*
- 1 teaspoon vegetable oil, divided
- 1 cup (250g) creamy peanut butter*
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (100g) chopped Reese’s Pieces candies
- optional: 1/4 cup (45g) peanut butter chips
Instructions
- Line a 9×13-inch baking pan with parchment paper. Set aside.
- Place half (8 ounces/227g) of the chopped white chocolate and 1/2 teaspoon of oil in a medium microwave-safe bowl or liquid measuring cup. Melt in 20-second increments, stirring with a silicone spatula or spoon after each increment, until completely melted and smooth. White chocolate can overheat easily, so it’s important to do this in increments. Pour the melted white chocolate into the prepared pan and spread it evenly with an offset spatula to cover the bottom of the pan. Place the pan, uncovered, in the refrigerator to chill for 10–15 minutes, to soft-set the white chocolate.
- In a medium bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle, beat the peanut butter and butter until smooth and creamy. Add the confectioners’ sugar, vanilla, and salt, and beat until combined. Spoon dollops of the peanut butter mixture onto the bottom layer of white chocolate, and spread it evenly with an offset spatula. Place the pan back in the refrigerator while you melt the remaining white chocolate.
- Repeat step 2 to melt the remaining white chocolate and 1/2 teaspoon oil. Pour and spread it evenly with an offset spatula to cover the peanut butter layer. If desired, you can create some swirls with the peanut butter layer. Sprinkle chopped Reese’s Pieces and peanut butter chips, if using, over the top.
- Place the pan in the refrigerator, uncovered, for at least 30 minutes to set the white chocolate. Lift the bark out of the pan by holding onto the edges of the parchment paper, and place it on a cutting board. Use a sharp knife to cut the bark into pieces. Store bark in an airtight container in the refrigerator for up to 1 week.
Notes
- Special Tools (affiliate links): 9×13-inch Baking Pan | Parchment Paper | Heat-Proof Bowl or Liquid Measuring Cup | Silicone Spatula | Offset Spatula | Electric Mixer (Handheld or Stand)
- White Chocolate: Because there are so few ingredients, it’s important to use quality white chocolate. White chocolate morsels are great in cookies, but are not ideal for melting into bark. 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. 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.
- Peanut Butter: I do not recommend using natural-style peanut butter in this recipe. The smooth, creamy, processed kind works best here.
SO GOOD!! And we especially love it cold right out of the refrigerator.
These are over the top delicious! Thank you for another great recipe!
Hi Sally! So is the peanut butter layer supposed to be so thick? I’ve made this twice now and it’s pretty difficult to spread the peanut butter without it pushing the chocolate underneath out of the way. Any tips or suggestions on how to avoid this? This recipe is a hit, as I’m sure you’re well aware! My sister in law demands me make it for all our big family gatherings. Haha.
Hi Mia! It’s supposed to be pretty thick. If you can, try taking a bit of the PB “dough” and flattening it out in your hands and placing on top of the bottom layer. Sort of like in little patty shapes on top. This should help!
could you put a layer of ritz crackers in the middle underneath the peanut butter layer? How do you think that would turn out?
That could work! Love the sweet/salty idea.
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!
Hi Sally! I have made these and we LOVE them! Do you think a 3/4 cup or so of graham cracker crumbs added to the filling would make these easier for travel?
Definitely! I’ve actually tried something like that before. It was so good! I think I used about 1/2 cup of graham cracker crumbs if I can remember correctly. Enjoy!
Looks amazing…. just wondering though, how do you spread peanut butter over melted chocolate? Wouldn’t you need to cool the bottom layer first?
No you do not. The very thick peanut butter layer will slightly swirl with the white chocolate at the bottom as we mentioned. Thanks Sarah!
How long can you store this?
Hi Kelsey – Store bark in an airtight container in the refrigerator for up to 10 days.