I will admit something embarrassing right up front: I once hid a pan of Reese’s Peanut Butter Bark behind the broccoli in the fridge and still finished the whole thing before anyone noticed. Yes, this recipe provokes that kind of behavior — it tastes like crunchy, chocolatey popcorn for your mouth. I make it when I want something fast, shareable, and wildly satisfying. The crackle of chocolate as you break the bark, the warm nuttiness of peanut butter, and the little pockets of candy that melt on your tongue make this a no-fuss crowd-pleaser. If you like Reese’s cups and hate complicated desserts, welcome home.
Quick Facts
- Yield: Serves 12
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for melting)
- Total Time: 45 minutes (including 30 minutes chilling)
Why This Recipe is Awesome
Because it takes three pantry staples and turns them into addictive, crunchy-smooth bark in under an hour. It feels fancy but behaves like a lazy Sunday snack — glossy chocolate, ribboned peanut butter, and little bursts of candy. Texture wins here: snap from the chocolate, creaminess from the peanut butter, and chewy-bite candy pieces. Plus, it’s so simple even your distracted friend can’t ruin it.
Ingredients
For the Main Dish:
- 12 oz **semi-sweet chocolate chips** or chopped chocolate (about 2 cups)
- 1 tbsp **coconut oil** or neutral oil (optional, for shine)
- 3/4 cup **creamy peanut butter** (room temperature)
- 3/4 cup **powdered sugar** (sifts easily into peanut butter)
- 1/4 tsp **fine salt** (omit if using salted peanut butter)
- 1 tsp **vanilla extract** (optional)
- 12 **mini Reese’s Peanut Butter Cups**, chopped (about 6 oz) — or 8 full-size, quartered
- Flaky sea salt, for sprinkling (optional)
For the Sauce / Garnish (if applicable):
- Extra chopped **Reese’s**, **chopped peanuts**, or **mini chocolate chips** for topping (optional)
How I Make It
Step 1:
Line a 9×9-inch baking pan or a rimmed baking sheet with parchment, leaving a little overhang to lift the bark out. Chop your **chocolate** if not using chips so it melts smoothly. Microwave in 20–30 second bursts, stirring between each burst until glossy and almost fluid. Stir in the optional **1 tbsp coconut oil** for shine. The kitchen smells like a candy shop right now — toxic in the best way.
Step 2:
Pour the warm **chocolate** into the prepared pan and tilt until you have an even layer, about 1/8–1/4 inch thick depending on how decadent you feel. If the chocolate starts to set before you move on, give it a 5–10 second zap in the microwave to loosen up. Don’t overheat the chocolate or it will dull and seize.
Step 3:
Whisk the **creamy peanut butter**, **powdered sugar**, **salt**, and **vanilla** until smooth and spreadable — it will thicken to a silky paste. Dollop spoonfuls of the peanut butter mixture over the chocolate in several spots. Use a small offset spatula or the back of a spoon to gently swirl the peanut butter into the chocolate; keep some distinct ribbons for a marbled effect. Sprinkle your chopped **Reese’s cups** over the top, pressing lightly so they stick. The contrast of deep brown chocolate and golden peanut butter looks so good I always pause to admire it.
Step 4:
Sprinkle a pinch of flaky sea salt if you like that salty-sweet pop, then transfer the pan to the refrigerator. Chill for at least 30 minutes, until the bark firms and you hear a satisfying snap when you tap it. If you live in a very warm place, give it up to 45–60 minutes. Don’t leave it out at room temperature for too long or the candy will soften.
Step 5:
Lift the set bark out of the pan using the parchment overhang and break it into pieces with your hands (I think this is the most fun step — such a satisfying crack!). Store in an airtight container in the fridge or at cool room temperature for up to 10 days, or freeze for longer. Serve cold for the cleanest snap or let sit for 5 minutes at room temp for chewier bites.
Pro Tips
- Warm the peanut butter slightly in the microwave (10–15 seconds) to make it easier to mix with powdered sugar and spread.
- If your chocolate seizes (looks grainy), stir in a teaspoon of warm milk or oil to smooth it out — then move quickly.
- Use parchment with an overhang to lift the bark out cleanly; it saves literal minutes and a messy pan.
- Chop the Reese’s into uneven bits — big and small pieces add pleasing textural contrast.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **semi-sweet chocolate** for **milk chocolate** if you want a sweeter, creamier bark — it mellows the peanut butter tang.
- Use **natural peanut butter** (stirred) but add an extra tablespoon of powdered sugar to thicken the filling.
- For dairy-free, choose **dairy-free chocolate chips** and coconut oil; this keeps it vegan-friendly and delicious.
- Gluten-free? All ingredients here are naturally gluten-free, just check labels on candies and chocolate.
Variations & Tips
- Spicy twist: Add a pinch of cayenne to the peanut butter for a surprising heat-sweet combo.
- Nut swap: Use almond butter and top with chopped almond butter cups for a grown-up spin.
- Double chocolate: Melt half milk chocolate and half dark chocolate for a layered effect.
- Crunch add-in: Stir in 1/2 cup crushed pretzels or toasted rice cereal for extra crunch.
- Cookie crumble: Fold in crushed chocolate sandwich cookies for a rocky-road style bark.
- Mini candy overload: Mix in mini M&Ms or crushed toffee for color and texture.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the bark, chill until set, then store in an airtight container in the fridge for up to 10 days. Freeze separated by parchment for up to 3 months. Thaw in the fridge before serving.
- Can I double the recipe?
- Sure thing. Use a larger baking sheet or two pans and expect the chill time to stay the same; thicker layers may take a few extra minutes to firm.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping for butter in any garnish or mix-ins that call for it.
- How do I know it’s done?
- Look for a glossy surface that firms to the touch and a clear *snap* when you tap a corner. If it bends without cracking, give it more chill time.
- What if I don’t have ingredient X?
- No sweat. Replace **powdered sugar** with a little honey and extra chilled time for a softer filling, or swap **mini Reese’s** with chopped peanut butter cups, chopped candy bars, or roasted peanuts for crunch.
How I Like to Serve It
I toss a handful on a dessert platter alongside fresh strawberries and pretzels for a party, or I pair a square with a tall glass of cold milk for late-night snacking. It also makes a festive topping for ice cream or hot cocoa — crumble it over and watch people smile. This bark travels well to potlucks and brightens lunchbox treats.
Notes
- Store in an airtight container in the fridge for up to 10 days or freeze for up to 3 months. Thaw in the fridge.
- No meat here, so no safe cooking temps apply — but remember standard safe temps like 165°F for cooked chicken when you cook other meals.
Final Thoughts
Closing: Go make this — hide it from yourself if you must — and relish the simple joy of chocolate, peanut butter, and a little salty-sweet chaos.