Three ingredients and a microwave are all you need to make this Peanut Butter Chocolate Bark Recipe. It’ll be your new favorite dessert.
For more sweet treats, check out all of our dessert recipes.
I’m a really big fan of dessert. So if you’re going to invite me to dinner at your house, there is a very good chance that I’m bringing dessert.
Dessert doesn’t always have to be some complicated recipe that you baked. Instead, it can be an incredibly easy dessert, like this homemade Peanut Butter Chocolate Bark. This no bake dessert takes less than five minutes of hands on time to make it.
And, there’s a very good chance that you already have the three simple ingredients to make it on hand: peanuts, peanut butter, and chocolate. That’s it.
This isn’t the only chocolate bark recipe we have on Drugstore Divas. In fact, I make them often because they’re a really great edible gift, so definitely keep that in mind if you need a neighbor gift for the holidays.
For more ideas, check out all of our Unique Candy Bark Ideas.
Peanut Butter Chocolate Bark Recipe
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Peanut Butter Chocolate Bark Ingredients:
How To Make Peanut Butter Chocolate Bark:
Melt the chocolate almond bark in the microwave, in a small bowl, according to the package.
If you’ve never done this before, the easiest way to do it is to melt the squares for one minute, then stir. Repeat at 30 second intervals until the chocolate almond bark is completely melted. This should only take 90 seconds total, but microwave wattage can vary.
Pour the melted chocolate onto a parchment paper-lined cookie sheet. (If you don’t have parchment paper, you can use wax paper instead.) Use the back of a spoon or an icing knife to spread it into an even, thin layer across the parchment paper.
Melt the creamy peanut butter in the microwave for 30 seconds. Stir.
Pour the melted peanut butter over the melted chocolate.
Swirl a toothpick between the longer side of the cookie sheet to pull the peanut butter around. You can go back and forth, in the same direction, multiple times to create swirls of peanut butter.
When the peanut butter mixture is evenly spread, use the toothpick to swirl — just once — between the shorter sides, going from side to side.
Side note: You can go between two sides an infinite amount of times. But once you turn and go the other way, you only get one shot to swirl. If you try again, you’ll make a real mess of your chocolate.
Chop the peanuts and spread them across the top of the chocolate. Gently push them down into the chocolate.
Put the entire baking tray in the fridge. For the best results, let it chill in the fridge overnight. If you don’t have that much time, let it sit in the fridge for at least two hours.
Take it out and chop it into pieces. Store any leftovers in an airtight container.
Dark Chocolate Peanut Butter Bark
Instead of using chocolate almond bark, use dark chocolate chips as the base of the bark. Only do this if you’ve melted chocolate chips before as they’re not as easy to work with as chocolate almond bark is.
Peanut Butter Cup Bark
Chop Reese’s Peanut Butter Cups or mini Reese’s pieces and add those on top of the peanut butter and chocolate mixture instead of chopped peanuts.
Salty and Sweet Peanut Butter Bark
When you add the crushed peanuts, also add crushed coarse sea salt on top for a salty flavor.
Salt is actually a great addition to any chocolate recipe (especially hot chocolate). It brings out the chocolate flavor, giving you more of a rich chocolate taste.
Peanut Butter Chocolate Bark: Frequently Asked Questions
Chocolate almond bark works best in this. It’s really forgiving. It can’t be over-melted and burned, like chocolate chips can. And once chocolate chips burn, that’s it. No amount of additional chips or coconut oil can save them.
If you’ve never looked for almond bark, you can find it at most of your grocery stores in the baking aisle (our local Walmart and ALDI both carry it).
Candy melts is easy to work with too, which is why people usually use candy melts to make candy bark. I don’t like the taste of them, so I don’t use those unless I really need the coloring from them.
If you want to make a white chocolate bark instead, you can use vanilla almond bark in this instead of chocolate almond bark.
If you don’t have peanut butter, you can melt peanut butter chips instead of peanut butter.
If you’re allergic to peanut butter, or making this for someone who is but can have other nut butters, go ahead and substitute something like almond butter. Just be sure to skip the peanuts on top.
We wouldn’t suggest using a chocolate hazelnut spread as a substitution because, although delicious, it would really get lost in this recipe.
The best part about using chocolate almond bark, rather than chocolate chips, is you can melt it in the microwave. You don’t need to worry about using a double boiler to make this.
There’s a very good chance you’ll eat the whole thing in one sitting. But, in case you do have any left over, store any leftover bark in an airtight container. It can be left at room temperature, as long as it’s not too hot in your home. But, during the warmer months, I would suggest storing it in the fridge instead of on the counter.
More Desserts Using Peanut Butter:
If you’re a peanut butter lover, you’re in luck. This Chocolate Peanut Butter Bark recipe isn’t our only dessert using peanut butter. It’s also in our Peanut Butter Chocolate Cheerios Chex Muddy Buddies and Oreo Chocolate Bark recipes.
- 3 squares (6 oz.) chocolate almond bark
- 1 tablespoon creamy peanut butter
- 1/8 cup cocktail peanuts
- Melt the chocolate almond bark in the microwave, in a small bowl, according to the package.
- Pour the melted chocolate onto a parchment paper-lined cookie sheet. Use the back of a spoon or an icing knife to spread it into an even, thin layer across the parchment paper.
- Melt the creamy peanut butter in the microwave for 30 seconds. Stir. Pour the melted peanut butter over the melted chocolate.
- Swirl a toothpick between the longer side of the cookie sheet to pull the peanut butter around. You can go back and forth, in the same direction, multiple times to create swirls of peanut butter.
- When the peanut butter mixture is evenly spread, use the toothpick to swirl — just once — between the shorter sides, going from side to side.
- Chop the peanuts and spread them across the top of the chocolate. Gently push them down into the chocolate.
- Put the entire baking tray in the fridge. For the best results, let it chill in the fridge overnight. If you don’t have that much time, let it sit in the fridge for at least two hours.
- Take it out and chop it into pieces. Store any leftovers in an airtight container.
Amount Per Serving Calories 16Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 10mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g
Have you tried this Peanut Butter Chocolate Bark recipe? Let us know how it went in the comments.