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–+ servings

Double Chocolate Peanut Butter Bark

A creamy, crunchy, sweet-salty bark made with white chocolate, peanut butter, roasted peanuts, and swirled dark chocolate. Beautifully marbled and perfect for gifting.
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Servings 18 squares
Calories 519 kcal

Equipment

  • 1 13x18 inch jelly roll pan,

Ingredients
  

Peanut Butter Layer

  • 680 grams white chocolate, coarsely chopped
  • 382 grams smooth or chunky peanut butter, Kraft or Skippy, do not use natural
  • 142 grams roasted, salted peanuts, coarsely chopped

Chocolate Swirl

  • 340 grams bittersweet or semi-sweet chocolate, coarsely chopped
  • 113 grams white chocolate, coarsely chopped

Instructions
 

  • Prepare the pan: Line a 13×18-inch jelly roll pan with foil. Place a sheet of parchment paper on top of the foil.
    (Using both makes removing and cutting the bark much easier.)
  • Make the peanut butter layer: Melt the 680 g white chocolate and peanut butter together in a large heatproof bowl set over a saucepan of gently simmering water.
    Stir occasionally until smooth.
    Stir in the chopped peanuts.
  • Melt the chocolates for swirling: In a separate medium heatproof bowl, melt the bittersweet chocolate over a pot of simmering water, stirring occasionally.
    In a small bowl, melt the remaining 113 g white chocolate over simmering water.
    (Alternatively, you can melt either chocolate in the microwave at 50% power in 1-minute increments, stirring between each.)
  • Assemble and marble bark: Remove all bowls from the saucepans.
    Pour the peanut butter mixture into the prepared pan and spread it evenly to the edges.
    Transfer the melted bittersweet chocolate to a disposable piping bag. Pipe lines or zigzags of dark chocolate across the peanut butter layer.
    Repeat with the 113 g melted white chocolate, piping lines in between the dark chocolate.
    Using the tip of a small sharp knife or tip of a wooden skewer, drag through the piped chocolate to create a marbled swirl pattern.
    Chill the bark until completely firm, at least 2 hours or overnight.
  • Score and cut the bark: Let the chilled bark sit at room temperature for 10 minutes.
    Using the tip of a paring knife, gently score the surface into 18 squares (3 rows by 6).
    Cut along the scored lines with a large sharp serrated knife.
    (Letting it warm slightly prevents the bark from shattering and produces cleaner edges.)
  • Storing: Store in an airtight container in the fridge.
    Keeps for up to 1 month.

Notes

  • For best results, use real white chocolate, not compound coating. Real white chocolate is naturally ivory, not pure white.
  • For the dark chocolate, use a good-quality brand such as Valrhona, Lindt, or Callebaut.
  • Do not use chocolate chips. They contain stabilizers and very little cocoa butter, which prevents smooth melting.

Nutrition

Serving: 1squareCalories: 519kcalCarbohydrates: 42gProtein: 11gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 10mgSodium: 167mgPotassium: 414mgFiber: 3gSugar: 35gVitamin A: 23IUVitamin C: 0.2mgCalcium: 118mgIron: 2mg
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