This easy to make Chocolate and Peanut Butter Bark is a real crowd pleaser. The chocolates are marbled together then topped with Skor Bits.
This is pure chocolate and peanut butter heaven, with little nuggets of toffee on top. If you like the combination of peanut butter and chocolate this recipe is for you.
This easy tiger bark recipe only takes a few minutes to make. The downside is it only takes a few minutes to devour as well.
I love making chocolate bark. It goes back to my childhood. My dad loved bark, he would go cuckoo for it at Christmastime. Anyone who asked what dad wanted for Christmas was told Laura Secord Bark.
My dad was hard to buy for so we all took his shopping advice and he would end up with piles and piles of bark. He would then hoard the bark so it would last all year long.
Since I was also a huge chocolate bark fan I learned the only way to pry dad away from the Laura Secord was to impress him with other homemade variations.
I have so many amazing memories that revolve around chocolate bark. It always put a smile on my dad’s face, and let’s just say that was not an easy thing to do. So I take great joy in the fact that my chocolate treats made my dad smile.
Now every time I make them they make me smile too, and think about my dad. And his giant love of all things chocolate.
I encourage you to go bond over some chocolate with someone today. You’re not just making treats, you’re making memories. That’s everything in life.
Ingredients Notes:
- Chocolate Chips – I used milk chocolate chips for this recipe. If you prefer dark chocolate you can use it.
- Peanut Butter Chips – Most stores carry these now. You can also grab them online if you need to.
- Shortening – This will make sure the peanut butter chips are smooth and easy to work with when making patterns.
- Toffee Bits – I used Skor bits as they are easily available in Canada. You can also use Heath bits.
How to Make Chocolate Peanut Butter Bark:
- First, line a cookie sheet with parchment paper. Set that aside for when you need it.
- Next, grab a microwave safe bowl and toss in the milk chocolate chips. Pop that in the microwave to melt it until it’s smooth.
- Then, in another microwave safe bowl, add the shortening and peanut butter chips. Place it in the microwave to melt it until it’s smooth.
- Now, spoon alternating mixtures randomly on the parchment lined cookie sheet.
- Then, drag a butter knife through to make patterns with the mixtures. There is no right or wrong way to do this. Just have fun!
- Toss the toffee bits on top.
- Next, place the cookie sheet in the fridge to help it harden.
- Remove the cookie sheet from the fridge and break the bark into pieces.
- Serve!
More Chocolate Peanut Butter Recipes:
- Peanut Butter Bonanza Ice Cream
- Baked Fudge with Peanut Butter Cups
- Peanut Butter and Chocolate Brownies
- Honeycomb Chocolate Peanut Butter Puppy Chow
- Peanut Butter, Banana and Chocolate Banana Splits
- Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups
- Chocolate Peanut Butter Banana Bread with Walnuts
- Peanut Butter and Chocolate Skillet Cookie
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Chocolate & Peanut Butter Bark
Ingredients
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups peanut butter chips
- 1 tsp shortening
- 1/2 cup toffee bits use Skor or Heath
Instructions
- Line a cookie sheet with parchment paper. Set aside.
- In a microwave safe bowl melt the milk chocolate chips on medium heat for about 1 minute, check the chocolate by stirring it, if not melted you can turn on again for 30 seconds. Check and stir again. Repeat if necessary. The chocolate should be smooth.
- In a second microwave safe bowl combine the shortening and peanut butter chips and microwave on medium heat for 1 minute, check the peanut butter chips by stirring it, if not melted you can turn on again for 30 seconds. Check and stir again. Repeat if necessary. The peanut butter chips should be smooth.
- Spoon each one alternately in lines on the pan you line with parchment paper. Just add it randomly, doesn't need to be any rhyme or reason to it. Continue until all the melted chocolate and peanut butter is on the sheet. Now take a butter knife and start to pull it through the colours to create a marble effect. I like to do mine in lines and pull straight through. I like the look of it. But design yours any way your little heart desires.
- Toss the skor toffee bits on top.
- Place the cookie sheet in the fridge for about an hour to set up.
- Remove from the fridge and break into pieces.
- Serve with a big old chocolate and peanut butter smile!
Notes
Nutrition
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Toodles! xx
[email protected] Riffs says
You can never go wrong with the chocolate & peanut butter combo. Never. And using it in bark? Pure pleasure. Good recipe — thanks.
Kim Beaulieu says
Thanks John. It’s odd because I would not say I’m a peanut butter person, I never eat just peanut butter. My brother does, right out of the jar. But for me I only like it in baked goods. It’s weird I know. Once I bake with it I can’t stop eating it.
sue/the view from great island says
What a sweet post, Kim! I am definitely going to try this, I think barks are so much fun to make!
Kim Beaulieu says
Thanks Sue. Some days I can’t help but think about my folks. I’m sure the fact that we bought their house does not help. Lots of memories here.
Hope you love it. I adore bark. It’s so easy to make and just puts a smile on everyone’s face.
Ashley | The Recipe Rebel says
I could totally go for loads and loads of this chocolate bark for Christmas. Mind you, I will have just had a baby, so I would probably have to share with those around me. Looks awesome!
Kim Beaulieu says
I would hide it so no one can see it. It’s just how I roll. Ha!
Hope you’re feeling great. I had weird pregnancies. One I got chicken pox during, and one I had to go on bed-rest. With a 5 year old at home. Like that’ll happen right. Lol!
Emily @ Life on Food says
I would do a happy dance if I got some of this bark for a gift. I love food gifts. And I LOVE chocolate and peanut butter.
Kayle (The Cooking Actress) says
aww. I can’t imagine anyone NOT liking this bark! I love the gorgeous swirl and putting toffee on top is just the extra piece de resistance! *muah*!
Ramona says
Chocolate and Peanut Butter.. Swooon……. I’m in love. 🙂
Regan says
Would I be able to use peanut butter out of a jar for this recipe as the chips are not available in the U.K
Kim Beaulieu says
Hey Regan. Great question. Unfortunately using just peanut butter wouldn’t work. Bark is essentially chocolate mixed with other things. My suggestion would be to find white chocolate chips and mix some peanut butter into it. I’d melt about 1 and 1/4 cup white chocolate (or even milk chocolate, it just won’t look quite the same) then mix in 1/4 cup peanut butter. Stir until it’s smooth, then proceed. I’ve not tried doing it myself, but I think it would work perfectly.
Lisa says
Have you tried making this bark with a semi-sweet or dark chocolate? Sorry – I’m drooling just thinking about this bark.
Kim Beaulieu says
Semi sweet is awesome, so is dark.
Carrie says
Could I substitute butter for the shortening in this recipe ?
Kim Beaulieu says
Absolutely!!
Jacqulyn says
Is the shortening necessary? I don’t usually have that in pantry.
Kim Beaulieu says
You can totally use butter for this.
Jane says
Once the bark is set & broken up, can it be stored at room temperature?
Kim Beaulieu says
Hi Jane. It can be stored at room temperature but it’s better if you can store it in the fridge. I find it keeps better that way. Hope that helps. Happy holidays.