Dark Chocolate Peanut Butter Bark
Dark Chocolate Peanut Butter Bark with Sea Salt is so easy to make, just 3 ingredients! It makes a great homemade holiday gift!
Dark Chocolate Peanut Butter Bark
If you’re in the mood to make some holiday treats, and baking is not your thing, this bark recipe is for you! I used Lily’s Dark Chocolate Baking Bar which has no sugar added, so it’s almost sugar free. They are so easy and pretty hard to mess up. Perfect if you’re craving chocolate without the extra sugar! It is so good – I had to hide it from my husband. : ) If peanut butter’s not your thing, you may also like this Cranberry Pistachio Chocolate Bark.
You only need three ingredients for this bark recipe: Lily’s dark chocolate, creamy peanut butter, and coarse sea salt flakes like Maldon. It tastes just like a peanut butter cup! I’ve made them before with regular dark chocolate, but with all the sugar in chocolate a serving would be half of what I can make it with Lily’s chocolate, and it tasted great! I bought it on Amazon Whole Foods. I am not sure if it work with their other chocolate bars, but I can vouch for their baking bar.
How to Make Dark Chocolate Peanut Butter Bark
- Melt the chocolate and peanut butter in the microwave and swirl them into a pretty pattern on a parchment-lined baking sheet. This is where the kids can help!
- Then refrigerate the bark until it is set up back into a solid.
- When the bark is hard, break it into pieces and eat or package it in cute tins or clear bags to give to friends and family. Gifting the candy is an easy and inexpensive way to spread a little holiday cheer.
Chocolate Bark Variations:
- Omit the peanut butter and top with chopped peanuts or your favorite nuts.
- Omit the peanut butter and top with dried fruit, chopped pretzels, mini m&ms, etc.
- Pour the melted mixture into mini muffin cups for individual portions.
More Holiday Dessert Recipes You’ll Love:
- Vanilla Snowman Cupcakes
- Gingerbread Cookies
- Skinny Cake Pops
- Rudolph The Red Velvet Cupcake
- Cranberry Bliss Bars
Dark Chocolate Peanut Butter Swirl Bark
Ingredients
- 8 ounces Lily's sugar free dark chocolate baking bar*, from two 4 ounce bars
- 2 tablespoons creamy peanut butter, I used Skippy
- a few pinches of coarse sea salt, such as Maldon
Instructions
- Line a small 9 x 13-inch sheet pan with parchment paper. Set aside.
- Chop the chocolate with a knife. Melt the chocolate in the microwave, stirring the chocolate every 30 seconds to help avoid seizing. Once melted and smooth, set aside. This took me about 1 1/2 minutes, but will vary with every microwave.
- Melt the peanut butter in the microwave in 20-second increments, stirring after each increment, until completely smooth, about 4o seconds.
- 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 to form swirls.
- Top with a pinch or two of coarse sea salt.
- 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.
- Keep bark stored in an airtight container refrigerated or in a in a cool, dry place for up to 1 week.
Video
Notes
Nutrition
Photo credit: Jess Larson
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My family loves peanut butter balls (buckeyes) at the holidays and this bark is a perfect way to eliminate all that powdered sugar and butter. Pure chocolate and peanut butter with a dash of flake salt checks all the boxes for a tasty and satisfying treat. I used Guittard block chocolate and Skippy. Yum!
I used Hershey’s Special Dark chips. It tasted delish, but was very quick to melt when touched anyone else have this issue? I’m wondering if it was the chips vs the bar chocolate.?
The Lily’s chips were $7 in my supermarket. Is this what everyone is paying?
I tried with Hershey’s Special Dark chips instead. It was amazing!
Hi, what percentage of cacao was in your chocolate bar? I didn’t find Lily’s at my store so I bought a different brand and it’s 85% cacao. Mine came out tasting somewhat bitter, so k wonder if the amount of cacao played a factor in that.
If I don’t use Lily’s, would you recommend tempering the chocolate? Or do you suggest keeping in the fridge instead?
This bark looks delicious! Could I use natural peanut butter?
So delicious!! Had to stop myself from consuming half the plate in one seating, haha! I can never go wrong making one of your recipes; always my go to!
I just made these and used 1 bag (8oz) of Lakanto Monkfruit Chocolate Chips. I would increase the peanut butter a bit, but they were very good. Not quite the same as sugar, but both my kids liked them.
Would this work with almond butter?
I don’t know? I just worry there is so much oil in it but it may?
I tried it with Justin’s almond butter and it wouldn’t melt enough to pour.
I made these today with the Lily’s baking chips (store did not have the bar) and Jif peanut butter. I feel like the peanut butter doesn’t want to set as nicely (I got slightly gooey PB on my fingers when I went to put the broken bark pieces into a container a couple hours after been chilled), but using the chips vs. the bark didn’t seem to make a difference as the chocolate set perfectly. Now I just have to keep myself away from the stash in the fridge- cause YUM!!!
Chocolate and peanut butter? Two of my very favorite things. Love the crystals of salt on top, too. Such a pretty treat to share for the holidays.
Do you think you could use Lily’s Dark Chocolate baking chips instead of the baking bar? I have access to the baking chips, but not the bar. HELP please, would love to make this for Christmas gifts for friends this season
As long as it melts good, if you try please let me know!
Can you use peanut butter and pretzels?
sure!
Do you think Sun Butter would work in place of the PB?
yes!
So excited that I saw this recipe today and when I went to Super Walmart I saw a 9z bag of Bake Believe No Sugar Added Dark Chocolate Chips in the baking aisle. Can’t wait to make this 😋 recipe!
Thank made this again today using Lily’s Semi Sweet morsels and used Heath’s Toffee Bits, chopped Almonds and a sprinkle of Maldon’s salt on the top. So easy and delicious! Low WW points, too. I’m eating this batch myself, but I’m planning to make some for Christmas gifts.
Hi! I could only find Lily’s baking chips, not the bar. I assume that will work just fine?
How long and how high do you microwave?
I have Lilly’s chips in the house, not the bars. Will this work if I use the chips instead?
I used the chips and I think it came out great. Not sure what would be different about using the bar.
Will Lily’s chocolate chips work in place of the chocolate bar? It looks amazing – – thanks for sharing!
This looks tasty! Do you have any tips for melting the peanut butter without a microwave? Would it burn on the stove? Double boiler?
double boiler would work
Is it the Lily’s bar sweetened with Stevia?
yes I believe so
I’m looking forward to trying this for Christmas! I like my daughter who is vegan can enjoy if I use dark enough chocolate. Something for everyone is always my goal!
I’d love to know what PB you used. I like Adams All Natural.
for this I used skippy
Can you use PB2 in place of peanut butter?
I have not tried.
I don’t see why you couldn’t, it’s especially pourable! This looks like a good recipe to substitute real PB with powdered.