With only 3 ingredients you can make this Chocolate Peanut Butter Bark in a few minutes. You can easily adjust the thickness of the bark and/or the chocolate/peanut butter ratio and make it your own.
Chocolate and peanut butter is not a new combination, think about Reese’s peanut butter cups, bars and spread. The variety can come from the type of chocolate (dark, semi-sweet or sweet), the peanut butter can be creamy or chunky. Furthermore the ratio chocolate : peanut butter will make a difference. Last but not least adding salt to the mix may set it apart. You can also add chunks of peanuts if you like.
Key Ingredients in This Recipe
- Chocolate
- Peanut butter
- Coarse salt (optional)
How to Make Chocolate Peanut Butter Bark
Step 1 – Line half of a small baking sheet with parchment paper.
Chop the chocolate with a knife and melt it in the microwave. Do this in multiple small increments at about 50% of power.
Step 2 – Pour the melted chocolate onto the prepared baking sheet.
Step 3 – Drizzle the peanut butter on top of the melted chocolate. Run a toothpick or knife through the two layers to form swirls.
Step 4 – If using, sprinkle the top of the bark with coarse salt.
Step 5 – Place the baking sheet in the refrigerator for at least 30 minutes. The chocolate is then solid enough to cut, but the peanut butter many not be (depending on the oil content of the peanut butter).
Step 6 – Cut or break the Chocolate Peanut Butter Bark in pieces. Store it in an airtight container in the refrigerator for up to 2 weeks. During cooler months you may be able to keep it at room temperature for about 1 week.
Other Chocolate Recipes to Try
Chocolate Peanut Butter Bark
Ingredients
- 4 ounces chocolate darkness of your choosing
- 1 tablespoon peanut butter
- 1 pinch coarse salt
Instructions
- Line half of a small baking sheet with parchment paper.
- Chop the chocolate with a knife and melt it in the microwave. Do this in multiple small increments at about 50% of power.
- Pour the melted chocolate onto the prepared baking sheet.
- Drizzle the peanut butter on top of the melted chocolate. Run a toothpick or knife through the two layers to form swirls.
- If using, sprinkle the top of the bark with coarse salt.
- Place the baking sheet in the refrigerator for at least 30 minutes. The chocolate is then solid enough, the peanut butter many not be (depending on the oil content of the peanut butter).
- Cut or break the Chocolate Peanut Butter Bark in pieces. Store it in an airtight container in the refrigerator for up to 2 weeks. During cooler months you may be able to keep it at room temperature for about 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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