Peanut Butter White Chocolate Bark

A sweet and creamy treat with layers of Peanut Butter White Chocolate Bark, topped with Reese’s Pieces for a crunchy finish.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: chocolate bark, peanut butter, Peanut Butter White Chocolate Bark, Reese's Pieces, white chocolate

Prep Time: 20

Chill time: 45

Total Time: 1 5

Servings: Bark

Calories: 260kcal

Cost: $12

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.

Notes

This white chocolate bark is so easy to make and is the perfect treat for gatherings! It’s rich, creamy, and crunchy with every bite.

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