Reese's Pieces Peanut Butter White Chocolate Bark
Easy white chocolate bark filled with a creamy peanut butter filling. Feel free to use semi-sweet/dark chocolate instead of white chocolate. See recipe Note below.
Ingredients
Instructions
Line a 9×13-inch baking pan with parchment paper, leaving enough parchment overhang to lift the bars out of the pan. Set aside.
Place half (8 ounces/227g) of the chopped white chocolate and 1/2 teaspoon of oil in a medium microwave-safe bowl or liquid measuring cup. Melt in 20-second increments, stirring with a silicone spatula or spoon after each increment, until completely melted and smooth. White chocolate can overheat easily, so it’s important to do this in increments. Pour the melted white chocolate into the prepared pan and spread it evenly with an offset spatula to cover the bottom of the pan. Place the pan, uncovered, in the refrigerator to chill for 10â15 minutes, to soft-set the white chocolate.
In a medium bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as necessary. Add the confectioners’ sugar, vanilla, and salt, and beat until combined, about 1 minute. Spoon dollops of the peanut butter mixture onto the bottom layer of white chocolate, and spread it evenly with an offset spatula as best you can. Place the pan back in the refrigerator while you melt the remaining white chocolate.
Repeat step 2 to melt the remaining white chocolate and 1/2 teaspoon oil. Pour and spread it evenly with an offset spatula to cover the peanut butter layer. Sprinkle chopped Reese’s Pieces on top.
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Continue Reading at Sallysbakingaddiction →Chef's Notes
Special Tools (affiliate links): 9×13-inch Baking Pan | Parchment Paper | Heat-Proof Bowl or Liquid Measuring Cup | Silicone Spatula | Offset Spatula | Electric Mixer (Handheld or Stand)
White Chocolate: Because there are so few ingredients, it’s important to use quality white chocolate. White chocolate morsels are great in cookies, but are not ideal for melting into bark. And while candy melts are great for coating cake pops, in a recipe like this, you’ll really taste the difference between actual chocolate and candy melts. I recommend Ghirardelli, Baker’s, or Lindt brand bars of white chocolate. You can find them in the baking aisle of most grocery stores, and they’re usually sold in 4-ounce bars. TIP: Try mixing it up and doing a layer of semi-sweet or dark (bittersweet) chocolate on the bottom, and keep just the top layer as white chocolate.
Peanut Butter: I do not recommend using natural-style peanut butter in this recipe. The smooth, creamy, processed kind works best here.
Special Tools (affiliate links): 9×13-inch Baking Pan | Parchment Paper | Heat-Proof Bowl or Liquid Measuring Cup | Silicone Spatula | Offset Spatula | Electric Mixer (Handheld or Stand)
White Chocolate: Because there are so few ingredients, it’s important to use quality white chocolate. White chocolate morsels are great in cookies, but are not ideal for melting into bark. And while candy melts are great for coating cake pops, in a recipe like this, you’ll really taste the difference between actual chocolate and candy melts. I recommend Ghirardelli, Baker’s, or Lindt brand bars of white chocolate. You can find them in the baking aisle of most grocery stores, and they’re usually sold in 4-ounce bars. TIP: Try mixing it up and doing a layer of semi-sweet or dark (bittersweet) chocolate on the bottom, and keep just the top layer as white chocolate.
Peanut Butter: I do not recommend using natural-style peanut butter in this recipe. The smooth, creamy, processed kind works best here.
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Reviews from the Original Source
These were absolutely delicious (peanut butter and chocolate, what's not to love??) but I could not find a way to cut these without the peanut butter layer spreading out and exploding out the edges. Ended up being a very yummy mess.
I made this twice: once exactly as the recipe states and once with the bottom layer semi-sweet chocolate. Both were delicious perfection. I followed directions and made NO CHANGES and it was so good. People were asking me for the recipe. Thank you Sally for another winner!
I made these using semi-sweet chocolate and decided to make half the recipe since there is only 2 of us. They were delicious, however, it seems like my peanut butter layer never really firmed up enough because after an hour, I cut them into pieces and the peanut butter squished out the sides of most of them. They were delicious but a mess to eat. I’m wondering what went wrong because it seems like they’d be a mess to serve anyone. I cut the recipe in half and used an 8x8 pan. I used Skippy peanut butter . Any thoughts?
Very yummy! I made this for Thanksgiving with semi-sweet on the bottom and white chocolate on top. It’s addictive.
Made this this week and it was a hit with my whole family! I did the white chocolate layer on the bottom and a layer of semi-sweet on the top and it’s sooooo good! We love it cold from the fridge. The family has already requested I make it again once this batch runs out!
SO GOOD!! And we especially love it cold right out of the refrigerator.
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