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Salted Chocolate Peanut Butter Bark

5.0 from 1 vote

If you need a simple holiday treat that both looks and tastes incredible (and I mean soooooo good), stop what you’re doing and make this Salted Chocolate Peanut Butter Bark.

Seriously, go make it now. It’s amazing! And I’m willing to bet you have all the ingredients already in your pantry.

chocolate peanut butter bark on a white oval plate

We brought a treat box filled with this bark to clinic at my daughter’s routine blood draws and her oncologist went wild. Like, he literally asked me to send him this recipe in the health portal (here you go, Dr. Kaplan! ;))

Why You’ll Love This Recipe

I know you’re going to love this recipe because it’s delicious, but also because they make great gifts! We’ve been giving them out in these adorable treat boxes I got from Amazon.

They’re also perfect if you need something quick to bring to a holiday party, for your child’s class party, or to serve as a dessert on your table. Aside from melting the chocolate – which you could do in the microwave, if you really wanted to – there’s no cooking or baking involved whatsoever. Win!

Ingredients

ingredients for salted chocolate peanut butter bark

To make this Salted Chocolate Peanut Butter Bark, you’ll need the following:

  • chocolate chips or baking chips
  • peanut butter (or any nut butter, or sun butter if nut-free)
  • vanilla extract
  • maple syrup
  • sea salt

That’s it! The beauty of this recipe is that you can keep it simple, or add things like chopped nuts, coconut flakes, pumpkin seeds…you name it.

How to Make Salted Chocolate Peanut Butter Bark

The first step is to line a baking sheet with a rectangle of parchment paper. Next, it’s time to melt the chocolate. You can melt yours in a double-broiler over medium heat, stirring continuously until melted through, or you can simply place it in a microwave-safe bowl and microwave on high for 1 minute and 30 seconds. Then stir, and continue in 20-second increments, stirring and checking in between, until melted.

Note: be sure to remove from heat as soon as all chocolate bits are melted. Overheating your chocolate will cause it to seize and become grainy.

Once the chocolate has melted, immediately remove from heat and add the vanilla extract, stirring until it is fully incorporated.

chocolate melted in a double broiler

Next, using a spatula, pour the melted chocolate mixture over the parchment paper. Use your spatula to spread the chocolate out into a rectangle, about 1/4 inch thick.

melted chocolate spread onto parchment lined baking dish in a 1/4 inch thick layer

Add in a small bowl, mix the maple syrup and peanut butter and stir until combined. If your peanut butter/maple mixture is not runny or smooth, place it in the microwave for about 30 seconds. Drizzle the peanut butter mixture over the chocolate, then drag a fork through the chocolate and peanut butter to create a marbled look. Sprinkle with half of the sea salt, then place the sheet in the freezer for at least an hour until set.

peanut butter swirled through melted chocolate in a marbled pattern

Once the chocolate has hardened, remove from the freezer and break apart into pieces using your hands or a knife. Sprinkle with the rest of the sea salt, then serve!

up close shot of a piece of chocolate peanut butter bark

You now have yourself a deliciously decadent treat that you can either enjoy for yourself, with your family, bring to a holiday party, or give as gifts. I hope you enjoy!

chocolate peanut butter bark on a white plate with christmas berries next to it

Frequently Asked Questions

Can I use a different nut butter if I don’t have or can’t use peanut butter?

Yes, you can! Almond butter or cashew butter will work well, too. I like the contrast in color of the peanut butter against the chocolate, but cashew butter will give you a similar look. If you need it to be completely nut-free, you can use sun butter, or even tahini (yum!).

How can I store the bark?

You can store leftover Chocolate Peanut Butter Bark in an airtight container in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months. But seriously, this won’t make it that long! It’s that good 🙂

Is this bark gluten- and dairy-free?

This recipe is gluten-free AND dairy-free! Be sure to check your chips, as not all chocolate chips are dairy-free. But the one I used here (Enjoy Life) is dairy-free.

Lastly…

If you like easy, festive treats like this, try my Spiced Holiday Fudge or my Soft Vanilla Gingerbread Cookies. And, if you made this recipe, please rate it and let me know how you liked it in the comments!

Salted Chocolate Peanut Butter Bark

5.0 from 1 vote
Recipe by Alessandra Macaluso Difficulty: Easy
Servings

12-14

servings
Prep time

10

minutes
Cook Mode

Keep the screen of your device on

Ingredients

Directions

  • Heat the chocolate chips in a double broiler over medium heat, stirring continuously until melted. (See note.) If you don’t have a double broiler you could simply place the chips in a microwave-safe bowl and microwave for one minute and thirty seconds, then stir, and continue in 20 second increments until fully melted.
  • Once the chocolate is melted, immediately remove from heat and add in the vanilla extract, stirring until it is fully incorporated.
  • Pour the melted chocolate onto a rectangular piece of parchment paper on a baking sheet. Use a spatula to spread it out into a layer about 1/4 of an inch thick.
  • Add maple syrup to the peanut butter and stir until combined. (If peanut butter is not smooth and a bit runny, place in the microwave for about 30 seconds.) Drizzle the peanut butter over the chocolate, then drag a fork through the chocolate and peanut butter to create a marbled look. Sprinkle with half of the sea salt, then place the sheet in the freezer for at least an hour until set.
  • Once the chocolate has hardened, remove from the freezer and break apart into pieces using your hands or a knife. Sprinkle with the rest of the sea salt, then serve!

Notes

  • Be sure not to overheat, or chocolate will seize and become grainy. Remove from heat right away once all chips are melted and chocolate is smooth.
  • Make this dairy-free by using dairy free chocolate, such as Enjoy Life, as I did here.

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Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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