Recipe

This Chocolate Peanut Butter Bark Requires Only 3 Ingredients

By Caroline Ingalls at Denison University

The weather is getting colder, but it's not time to get into the holiday spirit just yet. Tide over your peppermint bark craving temporarily with a twist on the popular treat. We've heard the warning of a chocolate deficit as well as a heads up to look out for shortage of peanuts. Let's not waste anymore time worrying about the fate of arguably the best flavor combo and live in the moment by whipping up an easy batch of this bark.

3-Ingredient Chocolate Peanut Butter Bark

  • Prep Time: 10 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 10 mins
  • Servings: 8
Ingredients
  • 10 oz package dark chocolate chips
  • 10 oz peanut butter chips
  • 1/2 cup peanut butter cup pieces

Photo by Caroline Ingalls

Step 1

Take out your ingredients and place a piece of parchment or wax paper on a baking sheet. Make sure both types of chips are in microwaveable bowls.

Photo by Caroline Ingalls

Step 2

Microwave the dark chocolate chips in 20 second intervals, stirring after each round, until melted.

Photo by Caroline Ingalls

Step 3

Repeat microwaving process with the peanut butter chips.

Photo by Caroline Ingalls

Step 4

Pour the melted dark chocolate onto the parchment paper and evenly smooth the chocolate to the thickness you want the bark to be. Immediately drizzle a second layer of the melted peanut butter on top of it.

Photo by Caroline Ingalls

Step 5

Run a toothpick or skewer through both layers in a circular motion to create a swirled effect.

#SpoonTip: If you want the layers to be less blended and more defined, leave the peanut butter in dollops instead of smoothing over the chocolate layer.

Photo by Caroline Ingalls

Step 6

Break up your peanut butter cups into smaller pieces and sprinkle them onto the bark.

#SpoonTip: Make sure you place them before the layers begin to harden.

Photo by Caroline Ingalls

Step 7

Refrigerate bark for two hours. Afterwards, break it up into uneven pieces and serve it up!

Photo by Caroline Ingalls