White Chocolate Peanut Butter Bark
If you love that sweet-and-salty combo, you’re going to obsess over this White Chocolate Peanut Butter Bark. It’s got a creamy peanut butter filling sandwiched between two thin layers of smooth white chocolate, topped with flaky salt and crunchy peanuts for the perfect finish. No utensils, no fuss — just break apart and enjoy!
This bark is great for gifting, dessert trays, or a simple treat to keep in the fridge when your sweet tooth strikes. It’s like a homemade peanut butter cup, but prettier, crunchier, and somehow even more addictive.
Ingredients
- 16 oz white chocolate chips (I use Ghirardelli for the best melt and flavor)
- 2 tsp vegetable oil (helps the chocolate melt smoothly)
- 1 cup creamy peanut butter
- 4 tbsp salted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt
- ⅔ cup salted peanuts, crushed
- Flaky salt, for finishing
Instructions
- Prepare your pan:Line a sheet pan with parchment paper, leaving some overhang on the sides for easy lifting later.
- Melt the white chocolate:In a microwave-safe bowl, melt half of the white chocolate chips with 1 tsp vegetable oil in 20-second bursts, stirring between each until smooth.
- Make the base layer:Pour the melted chocolate into your prepared pan and spread it into an even, thin layer.
Place in the refrigerator for about 10 minutes, or until firm.
- Mix the peanut butter filling:In a medium bowl, combine peanut butter, softened butter, powdered sugar, vanilla, and kosher salt. Stir until creamy and well mixed — it should be thick but spreadable.
- Add the peanut butter layer:Spread the filling gently over the chilled white chocolate layer. Pop it back in the freezer for 5 minutes to firm up slightly.
- Top with more chocolate:Melt the remaining white chocolate chips with 1 tsp vegetable oil the same way as before.
Pour over the peanut butter layer and spread evenly.
- Finish and chill:Sprinkle the top with crushed peanuts and a pinch of flaky salt for that irresistible sweet-salty crunch.
Chill in the fridge for 3+ hours.
- Slice or break into pieces:Lift the bark out of the pan using the parchment overhang. Cut into squares or break into rustic chunks.
Tips for the Best Bark
- Use high-quality white chocolate. Brands like Ghirardelli melt more smoothly and don’t seize up as easily.
- Don’t skip the oil. It keeps the chocolate shiny and easier to bite through once it hardens.
- Add a twist! Try drizzling dark chocolate over the top or mixing crushed pretzels into the peanut butter layer for extra crunch.
Storing
Store your White Chocolate Peanut Butter Bark in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months. Just let it sit at room temperature for a few minutes before serving.
Why You’ll Love This Recipe
- No baking and minimal dishes
- Perfect balance of sweet, salty, creamy, and crunchy
- Makes a great holiday gift or dessert platter addition
- Easy to customize with your favorite toppings
This White Chocolate Peanut Butter Bark is proof that the simplest recipes can deliver the biggest flavor payoff. One bite and you’ll be hooked on that creamy peanut butter center and the salty crunch that keeps you coming back for more.
White Chocolate Peanut Butter Bark
Ingredients
- 16 oz white chocolate chips Ghirardelli, divided
- 2 tsp vegetable oil divided
- 1 c creamy peanut butter
- 4 tbsp salted butter softened
- 1 c powdered sugar
- 1 tsp vanilla
- 1/2 tsp kosher salt
- 2/3 c salted peanuts crushed
- flaky salt for topping
Instructions
- Line a sheet pan with parchment paper
- Halve the white chocolate and place 8 oz of the chips into a microwave safe container and add 1 tsp of vegetable oil. Stir and cook in 15 second intervals, stirring between each until the chocolate is almost all melted. Stir until smooth.
- Pour the melted chocolate on the pan and spread in a thin layer with an offset spatula. Place in the refrigerator to set while you make the filling.
- To a mixing bowl add the softened butter and peanut butter. Beat until smooth. Add the powdered sugar, vanilla and kosher salt. Continue beating until it fully incorporated.
- Add the salted peanuts to a ziploc bag and hit with a rolling pin until most are broken into pieces. Set aside.
- Place dollops of the peanut butter filling over the chocolate and spread evenly.
- Melt the remaining 8 oz of white chocolate chips with a tsp of oil in 15 second intervals just like the first batch. Stir until smooth and top the peanut butter layer with the melted chocolate. Spread evenly.
- While the top layer of chocolate is still wet, top with all the chopped peanuts and a good sprinkle of flaky salt.
- Place the bark in the refrigerator and allow to fully harden for several hours before breaking into pieces. Keep in the refrigerator as it's best cold.