Chocolate Peanut Butter Bark

24 Servings
Prep Time 5 minutes
Refrigerate 30 minutes
Total Time 35 minutes

Chocolate Peanut Butter Bark is an easy, rich treat that you can make with just 3 ingredients. All you need are peanut butter chips, chocolate, and oil.

This Homemade Candy Recipe has a similar taste to Reese’s Bark, but using peanut butter chips instead of a whole layer of peanut butter makes it even easier. You get the same creamy, salty, and sweet flavor but ready for the fridge in just minutes. 

Chocolate Peanut Butter Bark pieces in stack


Is there any better duo than chocolate and peanut butter? The saltiness of the peanut butter goes perfectly with the sweet chocolate for the ultimate treat. This bark is always a huge hit with kids and adults alike. It’s great to make around the holidays or any time you’re craving chocolate. 

This is similar to other homemade candy recipes like Slow Cooker Chocolate Peanut Butter Candy or Chocolate Covered Peanut Butter Pretzels but made even easier. Chocolate Peanut Butter Bark just takes 3 ingredients, and some time in the fridge. It’s also a great recipe to experiment with and add different candy toppings to. 


This Chocolate Peanut Butter Bark might be the easiest candy recipe you’ll ever make. All you have to do is melt the chocolate chips in the microwave in 30-second increments. Make sure to keep your microwave on half power, so the chocolate doesn’t burn. Once it’s melted you can pour the chocolate into the prepared pan. 

Melt the peanut butter chocolate chips in the same way, but then mix in some oil so it’s easier to pour. Drizzle the melted peanut butter over the chocolate, and then spread it with a butter knife to marble the two together. After that, all you have to do is put it in the fridge for 30 minutes to harden. That’s all there is to it! Once it’s hardened you can break the chocolate apart, and enjoy!


Peanut Butter Chocolate Bark is a great party favor or homemade gift. For a cute party favor wrap a few pieces of chocolate bark in cellophane with a celebratory ribbon on top. 

To give it to friends, neighbors, or your kids’ teachers around the holidays you can package it in a more portable candy tin. Put a layer of wax paper or tissue paper at the bottom of the container. Put a layer of candy pieces on top, then more pieces of paper between each layer of chocolate. 



  • Chocolate: Experiment with this recipe by using different chocolate chips like milk chocolate, dark chocolate, or white chocolate. You could also still use half semi-sweet chocolate and add another kind on top before the peanut butter. 
  • Crunchy Peanut Butter Bark: If you’re a fan of crunchy peanut butter, why not bring that into your candy bark? After pouring the melted peanut butter chips over the chocolate, sprinkle crushed peanuts on top of the bark and push them in when you spread the peanut butter in. 
  • Oreos: You can give this bark an oreo base to make this similar to Peanut Butter Oreo Bars. Put the Oreos in a food processor and combine the crumbs with butter. Press the mixture into the base of your pan then pour the chocolate over it. 
  • Toppings: There are plenty of toppings you can add to Chocolate Peanut Butter Bark like mini marshmallows, graham cracker crumbs, or Reese’s Pieces. 



  • Serve: As long as your house is cool enough the chocolate won’t melt, you can keep the bark at room temperature in an airtight container for up to 2 weeks. 
  • Store: Put the Chocolate Peanut Butter Bark in a ziplock bag or other airtight container to store in the fridge. It will stay good for up to 3 weeks. 
  • Freeze: You can also keep the bark in the freezer for up to 6 months. Break the bark into pieces and separate them with parchment paper in an airtight container. 

Chocolate Peanut Butter Bark on baking sheet before cooling

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Chocolate Peanut Butter Bark

Chocolate Peanut Butter Bark is an easy, rich treat that you can make with just 3 ingredients. All you need is creamy peanut butter, chocolate, and oil.
Yield 24 Servings
Prep Time 5 minutes
Total Time 35 minutes
Course Candy
Cuisine American
Author Sabrina Snyder



  • Line a half sheet pan with parchment paper.
  • Add the semi-sweet chocolate chips to a large glass bowl.
  • Microwave on half power (very important) until melted, stirring every 30 seconds.
  • Pour onto a sheet pan and spread evenly in a large rectangle, about 15x10.
  • Add the peanut butter chips to a large glass bowl.
  • Microwave on half power (very important) until melted, stirring every 30 seconds.
  • Stir in the vegetable oil to help it become more pourable.
  • Pour in an "s pattern" back and forth over the chocolate.
  • Using a butter knife, swirl the chocolate against the lines gently, moving the knife in an "N shape pattern"
  • Refrigerate until set, about 30 minutes.
  • Break into chunks to serve.


Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 7IU | Calcium: 9mg | Iron: 1mg
Keyword: Chocolate Peanut Butter Bark

Chocolate Peanut Butter Bark collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This was such a quick and easy treat to make! And little bites here and there have been such a tasty way to curb my sweet tooth!

  2. Chocolate and peanut butter go hand in hand perfectly. I’m going to make another batch to gift to my neighbor. Sharing is caring.