Peanut Butter Chocolate Bark

Rating: 4.54 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

I just recently tried this recipe, and everyone in the family loved it! They call it Reese's® Peanut Butter Bark! It's very good!

By supson7

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Recipe Summary

prep:
10 mins
cook:
1 min
additional:
30 mins
total:
41 mins
Servings:
36
Yield:
36 servings
Nutrition Info
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Grease a baking sheet and line with parchment paper.

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  • Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.

  • Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.

  • Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.

  • Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.

Cook's Note:

Make this recipe even better by adding some of your favorite treats. Try adding some peanut butter cups, or M&M's(R), for an even more delicious treat!

Nutrition Facts

Per Serving:
164 calories; protein 3.8g 8% DV; carbohydrates 13.1g 4% DV; fat 11.7g 18% DV; cholesterol 2.6mg 1% DV; sodium 63.2mg 3% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

lisa
Rating: 5 stars
12/30/2015
This stuff was the hit of our Christmas dinner. Everyone raved at how beautiful it was and they just couldn't get enough of it. It is really delicious! The only change I made was we used Ghirardelli dark chocolate melting wafers and we didn't add the vanilla extract. Also we found that storing it in the fridge helps if you don't eat it all in one meal. Sooo easy and so yummy! Read More
Helpful
(6)

Most helpful critical review

Patti
Rating: 2 stars
11/11/2019
I made this twice for the 1st time recently. The 1st time was w/ the stores brand choc chips etc. and the 2nd time was w/ name brand choc chips. Both times the choc chips melted great BUT as soon as I put the optional vanilla in the smoothly melted chips became a solidifying mess. I thought it was the no-brand chips but when it happened both times realized it had to be the vanilla. DON"T ADD THE VANILLA. I tried salvaging what I could by heating the pan full of white choc/peanut butter and frankly it tastes okay but it ain't pretty by any stretch! If I try again I will not add vanilla. Read More
Helpful
(2)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lisa
Rating: 5 stars
12/30/2015
This stuff was the hit of our Christmas dinner. Everyone raved at how beautiful it was and they just couldn't get enough of it. It is really delicious! The only change I made was we used Ghirardelli dark chocolate melting wafers and we didn't add the vanilla extract. Also we found that storing it in the fridge helps if you don't eat it all in one meal. Sooo easy and so yummy! Read More
Helpful
(6)
Susan T-O
Rating: 5 stars
11/26/2017
This was one of several barks I made as office gifts last year and it's definitely going to be on the list again this year. I made multiple batches: some exactly as written one with pretzels mixed in and one with candy-coated chocolates mixed in. Quick easy and oh so yummy. Read More
Helpful
(4)
Julie
Rating: 5 stars
01/09/2017
Excellent taste and texture! I had problems with the peanut butter being too soft in all of the other buckeye bark recipes I tried. The use of white chocolate stirred into the peanut butter makes it firm enough to handle, while adding just enough sweetness. This will be my go to recipe for peanut butter bark. Read More
Helpful
(3)
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Auntylene
Rating: 5 stars
12/14/2016
I made this as directed and what a treat. The pan size is not listed so I used a small cookie sheet (10x15") which made the bark thicker. Next time I will use the large pan (11x17"). Definitely a keeper recipe and so very easy to make. Read More
Helpful
(3)
RKouba
Rating: 4 stars
01/05/2018
If your chocolate seizes up add some half and half and reheat and stir! Read More
Helpful
(3)
Patti
Rating: 2 stars
11/11/2019
I made this twice for the 1st time recently. The 1st time was w/ the stores brand choc chips etc. and the 2nd time was w/ name brand choc chips. Both times the choc chips melted great BUT as soon as I put the optional vanilla in the smoothly melted chips became a solidifying mess. I thought it was the no-brand chips but when it happened both times realized it had to be the vanilla. DON"T ADD THE VANILLA. I tried salvaging what I could by heating the pan full of white choc/peanut butter and frankly it tastes okay but it ain't pretty by any stretch! If I try again I will not add vanilla. Read More
Helpful
(2)
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Jessica
Rating: 4 stars
09/03/2018
To avoid the semi sweet chocolate chips sizing add the vanilla extract to the vanilla chocolate. I use natural peanut butter too! Read More
Helpful
(2)
Merrycook
Rating: 5 stars
04/18/2020
So delicious! This is a keeper! If you’re a huge fan of the famous brand peanut butter cups, you’ll love this. The only problem was that my chocolate seized up after adding the vanilla, so I added a little light cream and microwaved again. It was still slightly seized up but it didn’t affect the flavor. Will make this often! Read More
Helpful
(1)
Capri Davis
Rating: 5 stars
09/10/2016
OK! My friends & family love this. We change it up a bit from time to time with crunchy peanut butter and dark chocolate. Friends ask for more every time. Read More
Helpful
(1)
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