Easy Chocolate Bark Recipe (Print Version)

# Ingredients:

01 - 16 ounces (454g) white chocolate, coarsely chopped and divided.
02 - 1 teaspoon vegetable oil, divided.
03 - 1 cup (250g) creamy peanut butter.
04 - 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature.
05 - 1 cup (120g) confectioners’ sugar.
06 - 1/2 teaspoon pure vanilla extract.
07 - 1/4 teaspoon salt.
08 - 1/2 cup (100g) chopped Reese’s Pieces candies.

# Instructions:

01 - Line a 9x13-inch baking pan with parchment paper, leaving enough overhang to lift the bark out of the pan.
02 - In a medium bowl, melt 8 ounces of white chocolate with 1/2 teaspoon oil in the microwave, stirring every 20 seconds until smooth.
03 - Pour the melted chocolate into the prepared pan and spread evenly. Chill in the fridge for 10-15 minutes.
04 - In another bowl, beat peanut butter and butter until creamy. Add confectioners' sugar, vanilla, and salt, mixing until combined.
05 - Spoon dollops of peanut butter mixture over the first chocolate layer, spreading evenly. Chill while melting the remaining chocolate.
06 - Melt the remaining chocolate with oil, then pour over the peanut butter layer. Top with chopped Reese's Pieces.
07 - Chill in the fridge for 30-60 minutes until set. Use the parchment to lift the bark from the pan and cut into pieces.
08 - Store in the fridge for up to 1 week or freeze for up to 3 months.

# Notes:

01 - Use quality white chocolate for best results, like Ghirardelli, Baker’s, or Lindt.
02 - Avoid natural-style peanut butter for a smooth consistency.
03 - Refrigerate bark for at least 30 minutes for a firm set.

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