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Dark Chocolate Peanut Butter Bark

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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 Swirl Bark with Sea Salt
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

  1. 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!
  2. Then refrigerate the bark until it is set up back into a solid.
  3. 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.

melted dark chocolatemelted peanut butter and chocolateDark Chocolate Peanut Butter Swirl Bark with Sea SaltDark Chocolate Peanut Butter Swirl Bark with Sea SaltDark Chocolate Peanut Butter Swirl Bark with Sea Salt

More Holiday Dessert Recipes You’ll Love:

Dark Chocolate Peanut Butter Swirl Bark

4.87 from 15 votes
Dark Chocolate Peanut Butter Bark with Sea Salt is so easy to make, just 3 ingredients! It makes a great homemade holiday gift!
Course: Dessert
Cuisine: American
Dark Chocolate Peanut Butter Swirl Bark with Sea Salt
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Yield: 8 servings
Serving Size: 1 ounce


  • 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


  • 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.
    melted butter on parchment
  • 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.

Last Step:

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*I chose Lily's baking bar because it's sugar free. If using another chocolate bar, adjust n.i. and points.


Serving: 1 ounce, Calories: 144 kcal, Carbohydrates: 17 g, Protein: 3 g, Fat: 12 g, Saturated Fat: 6.5 g, Cholesterol: 17 mg, Sodium: 19 mg, Fiber: 8 g, Sugar: 0.5 g


Photo credit: Jess Larson

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54 comments on “Dark Chocolate Peanut Butter Bark”

  1. Avatar photo
    Handbell Wendy

    These taste GREAT! I found them to be pretty thin so when I tried to package them up as a gift they broke very easily. I think next time I would use a smaller pan or more chocolate in order to get them a little thicker for the presentation element.

  2. Super easy to make!  Absolutely delish! (I used Lily’s dark chocolate baking chips and didn’t even have to cut up the chocolate!)

  3. Avatar photo
    Monica Hurcombe

    I would like to make your  recipe for dark chocolate and sea salt peanut butter bark but when do I add the sea salt.?

  4. Amazing! 2 of my favourite things and easy to make:) the best chocolate snack since choosing to be vegan over 6 years ago.

    Thank you:)

  5. GHIRARDELLI Premium 60% Cacao Bittersweet Chocolate Baking Bar have just a few calories more than Lily’s and use real sugar. Would this work okay in this recipe?

  6. This is fantastic, the only thing I wish is that it wouldn’t be so melty in my hand while even having a small piece.

    It made me think of a dairy milk peanut butter pretzel chocolate bar that my partner and I used to love before we went vegan over 3 years ago. When I saw the salt I thought why not try pretzels and it turned out tasting very similar. So happy to have found this recipe. Thank you!

  7. I am wondering why this has 17 grams of carbs if using Lilys Chocolate which only has 4 net grams of carbs and peanut  butter which is also low in carbs?? 🤷🏻‍♀️

  8. Has anyone attempted to make this using a powdered PB that they reconstitute then melt down? Curious if it would work but not sure how melty it can get.

  9. Appreciation to my father who informed me regarding this webpage, this web site is genuinely awesome. Benoite Andonis Flita

  10. Avatar photo
    Janice Hammond

    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!

  11. 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.? 

  12. So I think I overcooked the chocolate and peanut butter. But when I was melting in the microwave the chocolate never looked as smooth and “liquidy” as yours. Any suggestions? Definitely want to give it another try! Thanks!

    1. If you over-cook it that will happen. Its hard to go back and undo it so it’s important you do this 30 seconds at a time.

  13. 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!

  14. 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.

  15. Avatar photo
    Georgia Ferguson

    If I don’t use Lily’s, would you recommend tempering the chocolate? Or do you suggest keeping in the fridge instead?

  16. 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! 

  17. 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.

  18. Avatar photo
    Candice Gentry

    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!!!  

  19. Avatar photo
    Leslie Susan Clingan

    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.

  20. Avatar photo
    Heidi C. Lilley

    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

  21. Avatar photo
    Dawn M Robertson

    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!

    1. Avatar photo
      Dawn M Robertson

      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.

  22. Hi! I could only find Lily’s baking chips, not the bar. I assume that will work just fine?

    1. I used the chips and I think it came out great. Not sure what would be different about using the bar.

  23. Will Lily’s chocolate chips work in place of the chocolate bar? It looks amazing – – thanks for sharing!

  24. This looks tasty! Do you have any tips for melting the peanut butter without a microwave? Would it burn on the stove? Double boiler?

  25. 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! 

    1. I don’t see why you couldn’t, it’s especially pourable! This looks like a good recipe to substitute real PB with powdered.