Description

This Reese’s Pieces Peanut Butter White Chocolate Bark is a delightful layered treat combining creamy white chocolate, smooth peanut butter, and crunchy Reese’s Pieces candies. The bark features a base layer of melted white chocolate, a rich peanut butter filling sweetened with confectioners’ sugar and vanilla, topped with another layer of white chocolate and sprinkled with colorful candy pieces. Perfect for sweet cravings, celebrations, or gifting, this no-bake bark sets quickly in the refrigerator and can be stored for up to a week or frozen for extended enjoyment.

Ingredients

Scale

White Chocolate Layers

16 ounces (454g) white chocolate, coarsely chopped and divided
1 teaspoon vegetable oil, divided

Peanut Butter Layer

1 cup (250g) creamy peanut butter
1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
1 cup (120g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Topping

1/2 cup (100g) chopped Reese’s Pieces candies

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Instructions

Prepare the Pan: Line a 9×13-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bark out later. Set aside.
Melt First Layer of White Chocolate: In a medium microwave-safe bowl, combine half of the chopped white chocolate (8 ounces/227g) with 1/2 teaspoon vegetable oil. Microwave in 20-second intervals, stirring well after each until completely melted and smooth. Pour this melted chocolate into the prepared pan and spread evenly with an offset spatula. Chill in the refrigerator uncovered for 10 to 15 minutes until the chocolate soft-sets.
Make Peanut Butter Layer: Using a hand or stand mixer with paddle attachment, beat peanut butter and softened butter together until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Add confectioners’ sugar, vanilla extract, and salt, then beat the mixture until fully combined, about 1 minute. Spoon dollops of this peanut butter mixture on top of the chilled white chocolate layer and spread evenly using an offset spatula. Return the pan to the refrigerator while melting the remaining white chocolate.
Melt Second Layer of White Chocolate and Assemble: Melt the remaining white chocolate (8 ounces/227g) with the last 1/2 teaspoon of vegetable oil using the same microwave method. Pour and spread it evenly over the peanut butter layer. Immediately sprinkle chopped Reese’s Pieces candies on top.
Set the Bark: Place the pan uncovered in the refrigerator for at least 30 to 60 minutes to allow the bark to fully set. You may refrigerate longer (up to 1 day), loosely covered after an hour. Note that the top layer of white chocolate may crack when cutting if chilled too long — this is normal.
Cut and Store: Lift the bark out of the pan by the parchment paper edges and transfer to a cutting board. Cut into pieces using a sharp knife. Store covered in the refrigerator for up to 1 week or freeze for up to 3 months.

Notes

Use quality white chocolate bars like Ghirardelli, Baker’s, or Lindt for best flavor and texture. Avoid white chocolate morsels or candy melts as they do not melt as smoothly or taste as rich.
Regular creamy, processed peanut butter works best for smooth texture; avoid natural-style peanut butter.
Microwave white chocolate in short increments to prevent overheating and seizing.
Try experimenting by layering semi-sweet or dark chocolate on the bottom layer for a flavor contrast while keeping the top white chocolate layer.
This bark sets quickly and is perfect for gifting or parties.
Store the bark refrigerated and cover loosely if storing for more than one hour to maintain texture.

Nutrition

Serving Size: 1 piece (approx. 2 tablespoons)
Calories: 210
Sugar: 18g
Sodium: 90mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg