The chocolate melts and spreads onto parchment, the peanut butter goes on top in spoonfuls that get swirled into the chocolate before it sets, and the flaky salt is scattered generously as a finishing touch. Dark chocolate makes the contrast with the peanut butter sharpest; semi-sweet softens the whole thing slightly; sweet chocolate brings it closest to a Reese’s cup without being one. Chunky peanut butter adds texture; creamy keeps everything smooth.
This sets in the fridge and breaks into irregular pieces, which is both the correct way to serve it and the most satisfying part of the whole process. A small batch that disappears faster than it took to make, and a recipe worth adjusting every time until the ratio feels exactly right.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chocolate – use the chocolate you like, dark, milk or even a flavored chocolate. If you select a flavored one, make sure it pairs with peanut butter.
- 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.
Step 4 – Run a toothpick or knife through the two layers to form swirls. 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
Pin Recipe Facebook Share by TextIngredients
- 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.