Reese's Pieces Peanut Butter White Chocolate Bark (Print version)
Creamy peanut butter filling layered between white chocolate and topped with chopped Reese's Pieces for an easy no-bake candy bark.
# Ingredients:
For the white chocolate layers
01 -
16 oz (454 g) good-quality white chocolate, coarsely chopped and divided
02 -
1 teaspoon vegetable oil, divided
For the peanut butter filling
03 -
1 cup (250 g) creamy peanut butter
04 -
1/4 cup (56 g) unsalted butter, softened
05 -
1 cup (120 g) confectioners' sugar
06 -
1/2 teaspoon pure vanilla extract
07 -
1/4 teaspoon fine salt
For the topping
08 -
1/2 cup (100 g) Reese's Pieces candies, roughly chopped
# Instructions:
01 -
Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for lifting the bark out later.
02 -
Place 8 oz (227 g) white chocolate and 1/2 teaspoon oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each burst, until smooth.
03 -
Spread the melted white chocolate evenly in the prepared pan. Refrigerate uncovered for 10-15 minutes, until soft-set.
04 -
Beat peanut butter and softened butter until creamy, about 1-2 minutes. Add confectioners' sugar, vanilla, and salt, then beat until thick and smooth.
05 -
Spoon the peanut butter filling over the chilled white chocolate layer. Spread gently and evenly with an offset spatula.
06 -
Melt the remaining 8 oz (227 g) white chocolate with the remaining 1/2 teaspoon oil. Spread it over the peanut butter layer, then sprinkle chopped Reese's Pieces on top.
07 -
Refrigerate for 30-60 minutes, until firm. Lift out with the parchment and cut into small pieces with a sharp knife.
# Good to know:
01 -
Store covered in the refrigerator for up to 1 week.
02 -
Freeze with parchment between layers for up to 3 months.
03 -
Cut while cold for the neatest pieces.