This Reese’s Pieces Peanut Butter White Chocolate Bark is a delightful layered treat that blends creamy white chocolate with rich peanut butter and crunchy Reese’s Pieces for an unforgettable flavor. This simple yet indulgent dessert is perfect for chocolate and peanut butter enthusiasts. With just a few ingredients and easy steps, you’ll have a crowd-pleasing dessert ready in no time. Ideal for holidays, gatherings, or a cozy treat at home, this bark is a quick way to satisfy your sweet cravings.
Fun Variations for Reese’s Pieces Peanut Butter White Chocolate Bark
To switch things up, I sometimes swap the Reese’s Pieces for M&Ms or chopped nuts for extra crunch. If I want a bit more flavor, I’ll add a swirl of caramel or milk chocolate on top. For a festive twist, I can use colored candy pieces for different holidays or add a sprinkle of sea salt for a sweet and salty combo. You can even try using dark chocolate instead of white chocolate for a richer taste!
What you’ll need to make This Reese’s Pieces Peanut Butter White Chocolate Bark
- 16 oz White Chocolate: Coarsely chopped, divided for layering.
- 1 tsp Vegetable Oil: Aids in smooth melting of white chocolate, divided for each layer.
- 1 cup Creamy Peanut Butter: Use a processed, creamy type for the best texture.
- 1/4 cup Unsalted Butter: Softened to room temperature for easy blending with peanut butter.
- 1 cup Confectioners’ Sugar: Adds sweetness and a smooth texture to the peanut butter layer.
- 1/2 tsp Pure Vanilla Extract: Provides a hint of flavor depth to the peanut butter mixture.
- 1/4 tsp Salt: Enhances the flavors in the peanut butter layer.
- 1/2 cup Reese’s Pieces Candies: Chopped for a colorful topping on the final layer.
How to make This Reese’s Pieces Peanut Butter White Chocolate Bark
- Prepare Pan: Line a 9×13-inch baking pan with parchment paper, leaving enough overhang to lift the bark out later. Set aside.
- Melt Chocolate: In a microwave-safe bowl, melt 8 ounces of white chocolate with 1/2 teaspoon of vegetable oil. Microwave in 20-second increments, stirring until smooth. Pour this melted chocolate into the prepared pan and spread evenly. Chill in the refrigerator for 10–15 minutes to set slightly.
- Make Peanut Butter Mixture: In a mixing bowl, beat the peanut butter and softened butter until creamy and smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and salt, mixing until fully combined.
- Layer Peanut Butter: Spoon dollops of the peanut butter mixture over the chilled chocolate layer. Spread evenly with a spatula. Return the pan to the refrigerator while preparing the remaining chocolate.
- Melt Remaining Chocolate: Melt the remaining 8 ounces of white chocolate with 1/2 teaspoon vegetable oil in 20-second increments until smooth. Pour over the peanut butter layer, spreading evenly.
- Add Topping: Sprinkle the chopped Reese’s Pieces on top of the final chocolate layer, pressing gently to adhere. Refrigerate, uncovered, for 30-60 minutes until fully set.
- Cut and Store: Use the parchment overhang to lift the bark out of the pan. Transfer to a cutting board and slice into pieces. Store the bark in the refrigerator for up to 1 week or freeze for up to 3 months.
More Dessert
Serving and Storage Tips
- Serve chilled for the best texture and to keep the layers intact.
- Pair with a hot cup of coffee or tea to contrast the sweetness.
- Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
Helpful Notes
- Use high-quality white chocolate for the best flavor and texture.
- Avoid natural peanut butter to prevent an oily layer and maintain texture.
- If refrigerating for over an hour, cover loosely to prevent condensation.
Variations
- Substitute white chocolate with dark or semi-sweet chocolate for a less sweet option.
- Use crushed pretzels instead of Reese’s Pieces for a salty crunch.
- Add a swirl of caramel between layers for an extra decadent touch.
- Incorporate chopped nuts or shredded coconut for added texture and flavor.
This Reese’s Pieces Peanut Butter White Chocolate Bark
In the world of desserts, few combinations capture the heart quite like the marriage of chocolate and peanut butter. This timeless duo has graced countless treats, but Reese’s Pieces Peanut Butter White Chocolate Bark elevates that union to a whole new level. Picture creamy white chocolate, smooth peanut butter, and colorful, crunchy Reese’s Pieces coming together in a delightful treat that is not only visually appealing but also a joy to eat.
Ingredients
Ingredients
- White Chocolate 16 ounces / 454g: Coarsely chopped and divided into two portions for layering.
- Vegetable Oil 1 teaspoon: Helps in melting the white chocolate smoothly, divided for each layer.
- Creamy Peanut Butter 1 cup / 250g: Use a processed, creamy variety for the best texture, avoiding natural types.
- Unsalted Butter 1/4 cup / 4 Tbsp / 56g: Softened to room temperature for easy blending with peanut butter.
- Confectioners’ Sugar 1 cup / 120g: Adds sweetness and a smooth texture to the peanut butter layer.
- Pure Vanilla Extract 1/2 teaspoon: Adds a hint of flavor depth to the peanut butter mixture.
- Salt 1/4 teaspoon: Enhances the flavors in the peanut butter layer.
- Reese’s Pieces Candies 1/2 cup / 100g: Chopped for a crunchy, colorful topping on the final layer.
Instructions
Instructions
- Prepare the Pan: Line a 9×13-inch baking pan with parchment paper, leaving enough overhang to lift the bark out of the pan. Set aside.
- Melt the White Chocolate: In a microwave-safe bowl, melt 8 ounces of the white chocolate with 1/2 teaspoon of vegetable oil. Microwave in 20-second increments, stirring after each until smooth. Pour this melted chocolate into the prepared pan and spread evenly. Chill in the refrigerator for 10–15 minutes to slightly set.
- Make the Peanut Butter Layer: In a mixing bowl, beat the peanut butter and softened butter until creamy and smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and salt, mixing until fully combined.
- Spread the Peanut Butter Mixture: Spoon dollops of the peanut butter mixture over the chilled chocolate layer. Spread evenly with an offset spatula to create a smooth layer. Place the pan back in the refrigerator while preparing the remaining chocolate.
- Melt Remaining White Chocolate: Melt the remaining 8 ounces of white chocolate with 1/2 teaspoon vegetable oil, again in 20-second increments. Once smooth, pour over the peanut butter layer, spreading evenly with a spatula.
- Add Toppings: Sprinkle the chopped Reese’s Pieces on top of the final chocolate layer, pressing gently to adhere. Refrigerate, uncovered, for 30-60 minutes until fully set.
- Cut and Serve: Use the parchment paper overhang to lift the bark out of the pan. Transfer to a cutting board and slice into pieces. Store the bark in the refrigerator for up to 1 week or freeze for up to 3 months.
