Creamy layers of peanut butter white chocolate bark topped with bright, crunchy Reese's Pieces-this no-bake dessert is exactly what you need when you want something sweet without turning on the oven. I first made this bark on a rainy Saturday when Liam was begging for "something with peanut butter and candy," and honestly, it's become one of those recipes I turn to whenever I need a quick gift or a treat that looks fancy but takes almost no effort.
The combination of smooth white chocolate and rich peanut butter filling is ridiculously good, and if you love easy recipes like my Easy Lotus Biscoff Cheesecake or No-Bake Cookie Dough Truffles, this one's going to become a new favorite.
Why You'll Love This Peanut Butter White Chocolate Bark
This Peanut Butter White Chocolate Bark checks all the boxes. It's quick, it's no-bake, and it uses simple ingredients you can grab at any grocery store. The peanut butter dessert bark has three distinct layers that look beautiful when you slice into them, but the process is so straightforward that even beginners can nail it on the first try.
It's also endlessly customizable. You can swap the Reese's Pieces for chopped peanut butter cups, mini chocolate chips, or even crushed pretzels if you want a salty-sweet vibe. And because it's a no-bake dessert with white chocolate, it stays soft and creamy even after chilling, which means every bite melts in your mouth instead of shattering into a million pieces like some Peanut Butter White Chocolate Bark recipes do.
Jump to:
- Why You'll Love This Peanut Butter White Chocolate Bark
- Peanut Butter White Chocolate Bark Ingredients
- How to Make Peanut Butter White Chocolate Bark
- Substitutions and Variations
- Equipment For Peanut Butter White Chocolate Bark
- Storage Tips For Peanut Butter White Chocolate Bark
- What Is Peanut Butter White Chocolate Bark?
- Expert Tips
- Serving Suggestions
- FAQ
- Related
- Pairing
- Peanut Butter White Chocolate Bark
Peanut Butter White Chocolate Bark Ingredients
Here's everything for this easy, creamy Peanut Butter White Chocolate Bark. Just a few simple ingredients create layers of flavor.
See Recipe Card Below This Post For ingtedient Quantites
- White chocolate: Forms the base and top layers. Use good-quality white chocolate chips or chopped white chocolate bars for the smoothest melt.
- Vegetable oil: Helps the white chocolate melt evenly and stay glossy. A little goes a long way.
- Creamy peanut butter: The star of the filling. Use regular creamy peanut butter, not natural or oily varieties, so the texture stays thick and spreadable.
- Unsalted butter: Adds richness to the peanut butter layer and helps it blend smoothly. Make sure it's softened to room temperature.
- Confectioners' sugar: Sweetens the filling and gives it that classic peanut butter cup texture. Powdered sugar blends in better than granulated.
- Pure vanilla extract: Adds a warm, sweet depth to the peanut butter layer.
- Salt: Balances the sweetness and makes all the flavors pop.
- Chopped Reese's Pieces candies: The colorful, crunchy topping that makes this bark so fun. You can leave them whole or chop them for more even coverage.
How to Make Peanut Butter White Chocolate Bark
These simple steps will guide you through making perfect layered Peanut Butter White Chocolate Bark every time.
Prepare the pan: Line a 9x13-inch baking pan with parchment paper, letting the edges hang over the sides so you can lift the bark out easily later. This makes cutting so much cleaner.
Melt the first layer of white chocolate: Combine 8 ounces of chopped white chocolate and ½ teaspoon of vegetable oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each one with a silicone spatula until the chocolate is smooth and fully melted. Pour it into the prepared pan and spread it evenly with an offset spatula. Pop the pan in the refrigerator for 10 to 15 minutes until the chocolate feels firm but not rock-hard.
Prepare the peanut butter filling: In a medium mixing bowl, beat the creamy peanut butter and softened butter together with a hand mixer or stand mixer until smooth, about 2 minutes. Add the confectioners' sugar, vanilla extract, and salt, beating until everything is fully combined and fluffy, about 1 minute. Spoon dollops of the peanut butter mixture onto the chilled white chocolate layer and spread it evenly with an offset spatula. Return the pan to the fridge while you work on the next layer.
Melt the second layer of white chocolate: Repeat the melting process with the remaining 8 ounces of chopped white chocolate and ½ teaspoon of vegetable oil. Pour the melted chocolate over the peanut butter layer and spread it smooth with an offset spatula, covering every bit of the filling.
Top with Reese's Pieces: Sprinkle the chopped Reese's Pieces candies evenly over the top while the chocolate is still soft. Press them down gently so they stick.
Chill and set: Refrigerate the pan, uncovered, for at least 30 to 60 minutes until the bark is completely firm. If you're leaving it longer than an hour, cover it loosely to prevent condensation. The top layer might crack a tiny bit when you cut it if it's been in the fridge for a while, and that's totally normal.
Cut and serve: Use the parchment paper to lift the bark out of the pan and onto a cutting board. Slice into pieces with a sharp knife, wiping the blade between cuts for clean edges.
Storage: Store the bark in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Substitutions and Variations
Use dark chocolate instead of white chocolate if you prefer a less sweet Peanut Butter White Chocolate Bark. The peanut butter filling pairs beautifully with dark chocolate's deeper flavor.
Swap the Reese's Pieces for chopped peanut butter cups, M&Ms, or mini chocolate chips for a different look and taste.
Add a drizzle of melted dark or milk chocolate over the top layer before sprinkling on the candy for a marbled effect.
Use almond butter or sunflower seed butter in place of peanut butter if you're making this for someone with a peanut allergy.
Sprinkle crushed pretzels or chopped peanuts on top for extra crunch and a salty contrast.
Equipment For Peanut Butter White Chocolate Bark
Here's what makes this Peanut Butter White Chocolate Bark come together smoothly.
- 9x13-inch baking pan gives you the perfect thickness for layered bark.
- Parchment paper lines the pan and makes lifting the bark out effortless.
- Microwave-safe bowl is essential for melting the white chocolate evenly.
- Silicone spatula helps you stir the chocolate without scratching your bowl.
- Offset spatula spreads each layer smooth and even, giving you professional-looking results.
- Hand mixer or stand mixer makes the peanut butter filling fluffy and well-blended in minutes.
Storage Tips For Peanut Butter White Chocolate Bark
This Peanut Butter White Chocolate Bark keeps beautifully when stored properly.
Refrigerator: Store the bark in an airtight container in the fridge for up to 1 week. Layer pieces between parchment paper if you're stacking them to prevent sticking.
Freezer: Freeze the bark in a freezer-safe container for up to 3 months. Let it thaw in the fridge for about an hour before serving.
Room temperature: This Peanut Butter White Chocolate Bark can sit out for a couple of hours during a party or gathering, but the white chocolate will start to soften if it gets too warm, so keep it chilled until you're ready to serve.
What Is Peanut Butter White Chocolate Bark?
Peanut Butter White Chocolate Bark is a layered no-bake dessert that starts with a base of melted white chocolate, gets topped with a creamy peanut butter filling, and finishes with another layer of white chocolate and colorful candy pieces. It's similar to other easy chocolate bark recipes, but the peanut butter layer makes it taste more like a homemade candy bar than just plain bark.
This Reese's candy Peanut Butter White Chocolate Bark is perfect for holidays, bake sales, or when you need something that travels well and looks impressive without requiring any actual baking skills.
Expert Tips
Use high-quality white chocolate for the smoothest texture and best flavor. Avoid white chocolate chips labeled as "melting wafers" unless they specifically say they're real chocolate, because some contain oils that don't melt as nicely.
Soften the butter to room temperature before mixing it with the peanut butter. Cold butter won't blend smoothly and can leave lumps in the filling.
Don't skip the vegetable oil. It keeps the white chocolate from seizing up and gives it a glossy, smooth finish.
Let each layer chill properly before adding the next one. If the first layer of white chocolate is too soft when you add the peanut butter, the layers can start to blend together instead of staying distinct.
Wipe your knife between cuts for clean, professional-looking slices. A warm knife works even better, just run it under hot water and dry it off before each cut.
Serving Suggestions
This Peanut Butter White Chocolate Bark is delicious on its own, but here are a few fun ways to serve it.
Pair it with a cup of coffee or hot chocolate for an afternoon treat that feels a little indulgent. The sweetness balances perfectly with something warm and slightly bitter.
Serve it alongside other no-bake desserts like my Easy Smores Brownie Cupcakes or Chai Latte Cupcakes for a dessert spread that requires zero oven time.
Break it into smaller pieces and package it in clear bags tied with ribbon for easy homemade gifts. It's perfect for holidays, teacher appreciation, or just because.
Crumble it over vanilla ice cream for a quick sundae topping that adds crunch and tons of peanut butter flavor.
FAQ
Can you add peanut butter to chocolate bark?
Absolutely. Peanut butter pairs beautifully with both Peanut Butter White Chocolate Bark. You can either swirl it into the melted chocolate or create a separate peanut butter layer like we do in this recipe. The creamy texture and rich flavor make the bark taste more like a candy bar.
Does peanut butter go well with white chocolate?
Yes, peanut butter and white chocolate are a classic combination. The sweetness of the white chocolate balances the salty, nutty flavor of the peanut butter, creating a smooth, indulgent treat. If you've ever had a white chocolate peanut butter cup, you already know how good this combo is.
Is white bark the same as white chocolate?
Not exactly. White chocolate contains cocoa butter, sugar, and milk solids, while some "white bark" products use vegetable oils instead of cocoa butter. For the best flavor and texture in this recipe, stick with real white chocolate, either in bar form or high-quality white chocolate chips.
What's the best way to melt white chocolate bark?
The microwave method works great. Use 20-second intervals and stir between each one to prevent overheating, which can cause the chocolate to seize or turn grainy. Adding a small amount of vegetable oil helps keep it smooth. You can also use a double boiler on the stovetop if you prefer, stirring constantly until melted.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Peanut Butter White Chocolate Bark
Peanut Butter White Chocolate Bark
Ingredients
- 16 ounces 454g white chocolate Coarsely chopped for melting
- 1 teaspoon vegetable oil For melting chocolate
- 1 cup 250g creamy peanut butter Use processed not natural-style
- ¼ cup 56g unsalted butter Softened to room temperature
- 1 cup 120g powdered sugar For sweetness and texture
- ½ teaspoon pure vanilla extract For flavor
- ¼ teaspoon salt Balances sweetness
- ½ cup 100g Reese's Pieces Chopped for topping
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang to lift the bark out later.
- In a microwave-safe bowl, combine half (8 ounces) of the white chocolate and ½ teaspoon of vegetable oil. Heat in 20-second bursts, stirring after each interval, until fully melted. Be careful not to overheat the chocolate. Once melted, pour the white chocolate into the prepared pan and spread it evenly with an offset spatula. Place the pan in the refrigerator for 10-15 minutes to let the chocolate firm up slightly.
- In a mixing bowl, beat together the peanut butter and softened butter using a hand mixer or stand mixer until smooth, about 2 minutes. Add the powdered sugar, vanilla, and salt, and continue mixing for 1 more minute until well combined. Spoon dollops of the peanut butter mixture over the white chocolate layer, and gently spread it out evenly with an offset spatula. Place the pan back into the refrigerator while melting the remaining white chocolate.
- Melt the remaining 8 ounces of white chocolate with the remaining ½ teaspoon vegetable oil as you did for the first batch. Once melted, pour and spread it evenly over the peanut butter layer using an offset spatula. Top with chopped Reese's Pieces candies.
- Place the pan in the refrigerator for 30-60 minutes, or until the white chocolate is completely set. If desired, refrigerate up to 1 day, but after 1 hour, loosely cover the pan. After chilling, use the parchment paper to lift the bark out of the pan and transfer it to a cutting board. Cut into pieces with a sharp knife.
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