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This Reese’s Pieces Peanut Butter White Chocolate Bark recipe combines the smoothness of white chocolate with the creamy richness of peanut butter, all topped with crunchy Reese’s Pieces. Perfect for dessert lovers, it’s a simple yet indulgent treat that will satisfy any sweet tooth.
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
- Step 1:
- Line a 9x13-inch baking pan with parchment paper, leaving enough overhang to lift the bark out of the pan. Set aside.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- 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.
- Step 5:
- 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.
- Step 6:
- 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.
- Step 7:
- 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.
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 for a delightful contrast to the sweetness.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Helpful Notes
- Choose high-quality white chocolate for best results, as it enhances the flavor and texture.
- Avoid natural peanut butter, as it may create an oily layer and affect the final texture.
- If refrigerating for over an hour, cover loosely to prevent condensation on the bark.
Tips from Well-Known Chefs
- Chef Ina Garten recommends adding a dash of sea salt on top for an added contrast to the sweetness.
- Chef Sally McKenney suggests using Ghirardelli or Lindt white chocolate for premium taste.
- For a twist, Chef Gordon Ramsay suggests layering with dark chocolate for a richer flavor.
Why You'll Love This Recipe
- It’s a quick and easy dessert that requires minimal ingredients.
- Combines the delicious flavors of white chocolate, peanut butter, and Reese’s Pieces.
- Perfect for making ahead and storing in the fridge or freezer.
- Great for gifting or enjoying with family and friends.
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.
- Try adding chopped nuts or shredded coconut for more texture and flavor.