Peanut Butter Chocolate Swirl Bark
Updated March 26, 2019
Peanut Butter Chocolate Swirl Bark-you only need three ingredients to make this heavenly bark! It makes a great holiday gift!
Are you looking for a super simple treat to share with friends and family this holiday season? I have the perfect recipe for you! This Peanut Butter Chocolate Swirl Bark is SO easy to make and you can’t go wrong with the chocolate and peanut butter combo, it is a match made in heaven!
This recipe comes from Sally’s new book, Sally’s Candy Addiction. Sally’s book is filled with treats that are sure to cure your sweet cravings. Candy making can be intimidating, but Sally’s detailed instructions, tips, and photos make it easy! I want to make everything!
If you are new to candy making, you should start with this bark. You can’t mess it up! You only need three ingredients: chocolate, peanut butter chips, and peanut butter. That is it! I told you it was easy!
Melt the ingredients and swirl away! This is your time to get artistic! You can make big swirls, small swirls, and you can even let the kids help.
Once you are happy with your swirls, let the bark set up. When it is hard, break it into pieces and enjoy! You can package the bark in cute tin or bag and give it to your friends and family for a delicious holiday treat! They will LOVE it!
And make sure you save some Chocolate Peanut Butter Swirl Bark for yourself. It is a good treat to have around. I have a hidden stash in the back of our fridge right now. My boys think I gave it all away, shhhh-don’t tell:)
And make sure you add Sally’s Candy Addiction to your cookbook list! It is sweeeeeeet!
Peanut Butter Chocolate Swirl Bark
Ingredients
- 8 ounces semi-sweet chocolate coarsely chopped
- 1 cup peanut butter chips
- 1 tablespoon creamy peanut butter
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the semi-sweet chocolate using a double broiler or in the microwave. If you melt the chocolate in the microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, set aside.
- Combine the peanut butter chips and peanut butter in a small heatproof bowl. Melt in the microwave at 50 percent power in 20-second increments, stirring after each increment, until completely smooth and melted.
- Pour chocolate onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer. Drizzle melted peanut butter mixture in parallel lines on top of chocolate. Run a toothpick or knife through the two layers to form swirls.
- Allow the bark to set completely in the refrigerator, about 30 minutes. Once hardened, break into pieces as large or as small as you want.
- Note-Store bark in an airtight container at room temperature in a cool, dry place for up to 1 week. During warmer months, store bark in the refrigerator for up to 2 weeks.
Have you tried this recipe?
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I would love this! Yummy!
You can’t go wrong with chocolate and peanut butter 🙂 I can’t wait try more recipes from Sally’s Candy Addiction!
This looks INCREDIBLE!
WOW do these look good! I am baking tomorrow and may have to re-think the menu… Thank you for sharing and have a wonderful weekend!
http://www.laurenfarrellny.com/blog
This is so pretty! And yummy looking. Definitely love how easy it is.
My mouth is watering seeing your pictures of the bark, Maria! Great sweet treat to keep for yourself. 😉
So pretty!!
I love bark and this choc PB swirl looks so good!
I was just thinking about making bark for Christmas gifts this year! How convenient that you shared this gorgeous PB swirled version!
Yum- I have to make this!
Do you think it matters what kind of peanut butter you use
Looks delish! Will have to give this a try
I wonder if this can be made with just peanut butter as we do not have the chips here in Brazil
I know this comment is really old, but using powdered sugar could help get the consistency. It’s what I do with my PB stuffed brownies
This looks great. Thanks for the recipe.
arguably the best marriage there ever was – chocolate and peanut butter! the swirl on the top is so fun
What are the measurements for a “large baking sheey”?
Can you use natural creamy peanut butter?
Can anyone tell me the size of a “LARGE BAKING SHEET”??????
I use a half sheet pan. I think it is 17×12.
Thank you again!!!!! They sound amazing!!!
I just tried to make this and it was a hot mess. First of all, I wasn’t sure how thick to spread the chocolate (eight ounces to cover a half-sheet pan is pretty thin). Then the peanut butter mixture didn’t melt or become smooth. I tried twice. I also tried adding corn syrup to make it more liquidy. Nope, it’s thick and gloppy. I tried plopping it onto the chocolate instead of “drizzling” it, but of course, thick clumps don’t exactly swirl nicely. Honestly, I could cry.
I am sorry you had issues. The recipe is from Sally’s Candy Addiction Cookbook and it came out great for me!
Didn’t come out well for me either!
Chocolate very thin on cookie sheet.
Peanut butter mixture was way too cool, by the time I tried to ‘swirl’ it.
It was like trying to move hard peanut butter around on top of very soft chocolate!
Can’t give away this mess.
Tastes good, but I could have bought a Reese’s peanut butter cup for myself a lot cheaper & with less effort.
Wouldn’t recommend this recipe.
The recipe is from Sally’s Candy Addiction Cookbook and it worked for me! Sorry you had issues!
I made this, but in lieu of the chocolate, I used Reese’s Peanut Butter cups (froze them first, chopped into large pieces and added when I was ready to bake) because I had them from a previous project. I also added chopped pretzels and some minus the pretzels – but with saltine crackers.
Can you use 8 oz chocolate chips instead of chopping 8 oz of chocolate?
Sure!
I just made this and it turned out great! I will definitely make again, maybe next time with white chocolate bark.
5 Stars.
Thanks for sharing. I created this for a Vegan Thanksgiving Potluck, in which I switched the Semi to Dark. For those of us that weren’t vegan though, I added some crushed reeces cups. Yum!
Oooh, fun!!
Thank you, Maria, for this delicious and inspiring recipe. I tried this recipe and it worked out great. A total success. But I wanted the peanut butter swirl to have more of a natural peanut butter consistency so I made it again using more peanut butter and less peanut butter chips. I used natural unsweetened peanut butter. I did everything else the same as the recipe listed. I wasn’t sure it would set right due to the higher amount of peanut butter but after leaving it set at room temperature for about an hour it set perfectly and had the texture I was looking for. If you like your bark to be a bit softer and easier to cut, try adding a tsp of neutral oil to the chocolate when you are melting it. Not coconut oil as this will cause the chocolate bark to melt more easily when held in your hand or by your fingers. A neutral oil works better but you only need a tsp.
Thanks for sharing!