Reese’s Peanut Butter White Chocolate Bark

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Easy white chocolate bark filled with a creamy peanut butter filling.

Reese's White Chocolate Bark - creamy peanut butter filling, lots of Reese's Pieces, and so easy to make!

You know how I feel about peanut butter and chocolate.

I mean, chocolate without peanut butter is like a shoe with no laces. Pennies with no faces. Sentenceswithnospaces. It just isn’t…. right.

Bark is a miraculously lazy way to create a candy bar.   A blessed little treat that takes literally no effort, thought, or preparation.  By  throwing random doo-dads from your pantry into melted chocolate, you can create some truly unique and creative chocolate candy. That’s why  bark makes such a personable gift.

Reese's Peanut Butter White Chocolate Bark by sallysbakingaddiction.com

Today’s “recipe” happened in about 10 minutes. A systematic use of all the miscellaneous stuff hiding in my baking stash: the bottom of a peanut butter jar, a handful of Reese’s Pieces, a leftover bag of peanut butter chips, and a 1-pound bar of white chocolate that had been staring at me for weeks.

The white chocolate layers are pretty self explanatory. Melt white chocolate. Pour into a pan. The middle peanut butter layer is la creme de la creme. The obvious star of the show here. It is a simple combination of powdered sugar, butter, vanilla, salt, and peanut butter. It tastes identical to the the creamy yet crumbly center of a Reese’s Peanut Butter Cup. I layered the peanut butter in extra thick for obvious reasons.

The slightly salty peanut butter layer keeps the bark from being sickeningly sweet.  When you’re eating pure chocolate with candy on top, a little salty action provides a much needed flavor balance.

The topping? Just a simple handful of crushed Reese’s Pieces and peanut butter chips.

I eat peanut butter on my peanut butter.

The little candies on top provided a nice crunch to the otherwise soft and creamy bark.  Plus, it’s a way to create something completely your own.  I’m going to top my bark with chopped pretzels or chocolate sprinkles (!!!) next time. 😉

Considering how much time this “recipe” did NOT take, one bite of this bark and you’ll wonder how it’s not illegal. It’s like a massive White Chocolate Reese’s Cup that you can make in 10 minutes.  With more Reese’s on top.  And with more peanut butter.  And even more chocolate.

 

Reese's Peanut Butter White Chocolate Bark

Easy white chocolate bark filled with a creamy peanut butter filling.

Ingredients:

  • 1 cup creamy peanut butter
  • 1 cup confectioners' (powdered) sugar
  • 1/4 cup unsalted butter, softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 16 oz white baking chocolate* (such as Ghirardelli)
  • 1/2 cup chopped Reese's Pieces candies
  • 1/4 cup peanut butter chips

Directions:

  1. Line a 9x13 baking pan with parchment paper. Set aside.
  2. In a medium bowl, stir the peanut butter, sugar, softened butter, vanilla, and salt until smooth and creamy. Set aside.
  3. In another medium bowl, melt the white chocolate according to package instructions. Pour half of the melted white chocolate into prepared baking dish. Spread out evenly with a rubber spatula. Spoon peanut butter mixture over top of the white chocolate layer. Gently spread the peanut butter layer over the white chocolate, creating some swirls as needed. Top with remaining melted white chocolate. Sprinkle Reese's Pieces and peanut butter chips on top.
  4. Allow to cool in the refrigerator for about 10 minutes to set up. Lift parchment paper and bark out of the pan and break into pieces with a knife. Store bark in an airtight container in the refrigerator for up to 1 week.

Recipe Notes:

*If using white chocolate chips, melt with 1 teaspoon shortening so the chocolate is smooth and easy to spread.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

 

More white chocolate recipes for you:

Chocolate White Chocolate Cupcakes

Chocolate White Chocolate Cupcakes

 

White Chocolate Lucky Charms Treats

White Chocolate Lucky Charms Treats

 

 

See more white chocolate recipes.

See more no-bake recipes.

See more peanut butter recipes.

Reese's White Chocolate Bark - creamy peanut butter filling, lots of Reese's Pieces, and so easy to make!

 

 

 

75 Comments

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  1. My eyes are aching from the lack of focus in the upper half of each photo. Should I really need to scroll down just to figure out just what my eyes are supposed to be focusing on? I guess the photos display technical skills that a photographer might appreciate – but to a layperson like me, it’s sort of annoying and seems gratuitous. You’re not the only offender with this, I’ve noticed an epidemic of this on food blogs – it seems to be the latest trend. The recipe may be great, but a little more cropping and focus on the actual subject would be less aggravating to the eye and this reader.

    1. Hi Shannon! Thanks for the feedback. I’m sorry you’re so upset with pictures on recipe blogs. If you aren’t fond of my photos, you don’t have to visit my website. Thanks!

    2. Wow…that is the most nit-picky, petty comment I’ve ever read on a food blog. I’ve seen some negative comments about the actual recipes, but at least it’s due to the disappointing result of someone’s efforts and expense and about the actual content of the blog. Shannon, there’s a super easy fix for this, which Sally also suggested: just stop reading the blog. I’m sure the person who has the gun to your head forcing you to damage your eyes would understand.

      Way to be professional, though, Sally. You’re far nicer than I would have been! And don’t mind Shannon’s super sensitive eyesight-your photography is great!

      1. Thanks Melinda. I try to realize that not everyone will like my photos and/or recipes. I appreciate the super sweet comment!

  2. Looks amazing…. just wondering though, how do you spread peanut butter over melted chocolate? Wouldn’t you need to cool the bottom layer first?

    1. No you do not. The very thick peanut butter layer will slightly swirl with the white chocolate at the bottom as we mentioned. Thanks Sarah!

  3. Sally, are these firm enough? I want to make and take to a football game, but I don’t want it to be a squishy, messy experience for anyone. Thank you in advance, if I don’t make them for the game, I will make them soon enough! I am also assuming they don’t freeze well, has anyone tried? I was thinking of using red and green peanut m&ms for Christmas.

      1. Yes!!!!! Perfect! My bf is obsessed with white chocolate and PB. Thank you for responding, as always. Cannot WAIT for your cookbook, girl!

      2. Hi Sally! I have made these and we LOVE them! Do you think a 3/4 cup or so of graham cracker crumbs added to the filling would make these easier for travel?

      3. Definitely! I’ve actually tried something like that before. It was so good! I think I used about 1/2 cup of graham cracker crumbs if I can remember correctly. Enjoy!

  4. I just made this! The recipe is so wonderfully easy it’s impossible to mess it up. I chilled the first white chocolate layer after spreading it in the pan, added about half a cup of graham cracker crumbs to the peanut butter mixture and topped the final layer of white chocolate with chopped reeses pieces candy and chopped peanut butter cups. I think I gained about 10 pounds just by breathing next to it but for such a delicious indulgence I don’t even care. Seriously, peanut butter, white chocolate and reeses candy? This dessert was tailor made for my food obsessions. Thanks so much for the recipe, I’ll be bringing out the final result to the stable tomorrow and I’m sure my horseback riding friends will freak right out when they get their hands on these treats!

    1. Alice, I am so happy you loved this easy bark. It’s very hard to stop tasting it when you’re breaking it up and I instantly felt very indulgent right after 1 bite! But it’s so worth it. Hope you friends love it too!

  5. Sally – this is delicious! Just like a white Reese’s cup, but with the added satisfaction of having made it yourself. Thanks for the great recipe, I will be making this again!

  6. could you put a layer of ritz crackers in the middle underneath the peanut butter layer? How do you think that would turn out?

    1. Thanks so much for your feedback Jane. Could you let me know which ad in particular you are experiencing this issue with? Sometimes bad ads like this slip through and my network cannot catch and block it unless I provide more detail. Sorry about this!

  7. Hi Sally! So is the peanut butter layer supposed to be so thick? I’ve made this twice now and it’s pretty difficult to spread the peanut butter without it pushing the chocolate underneath out of the way. Any tips or suggestions on how to avoid this? This recipe is a hit, as I’m sure you’re well aware! My sister in law demands me make it for all our big family gatherings. Haha.

    1. Hi Mia! It’s supposed to be pretty thick. If you can, try taking a bit of the PB “dough” and flattening it out in your hands and placing on top of the bottom layer. Sort of like in little patty shapes on top. This should help!

  8. Hi Sally! This is one of the best oeanut butter recipes I’ve ever had!! Just wondering, though: Is the peanut butter mixture supposed to be so thick? I’m having difficulty spreading it without it pushing the bottom chocolate layer out of the way. If you have any tips or suggestions, I’d greatly appreciate it! Thanks!

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