White Chocolate Peanut Butter Bark
A white chocolate bark with peanut butter filling, just like a Reese's white peanut butter cup. Topped with flaky salt and crushed salted peanuts for more crunch and balance. Store in the refrigerator and enjoy cold!
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.
Tried this recipe?Let us know how it was!