Ingredients
16 ounces (454g) white chocolate, coarsely chopped and divided
1 teaspoon vegetable oil, divided
1 cup (250g) creamy peanut butter
1/4 cup (56g) unsalted butter, softened
1 cup (120g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup (100g) chopped Reese’s Pieces candies
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
- Melt 8 oz of white chocolate with 1/2 tsp oil in 20-second microwave intervals until smooth. Spread evenly in pan and chill for 10–15 minutes.
- In a medium bowl, beat peanut butter and butter until creamy. Add confectioners’ sugar, vanilla, and salt; beat until combined.
- Spread peanut butter mixture evenly over the chilled chocolate layer. Chill again while melting remaining chocolate.
- Melt remaining 8 oz white chocolate with 1/2 tsp oil. Spread over peanut butter layer. Sprinkle Reese’s Pieces on top.
- Refrigerate bark for 30–60 minutes until set. Remove from pan and cut into pieces.
- Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Notes
- Use high-quality white chocolate bars (Ghirardelli, Lindt, Baker’s) for best melting and taste.
- Avoid natural peanut butter; processed creamy peanut butter works best.
- Try a chocolate variation: use semi-sweet or dark chocolate for the bottom or top layer.
- For a cleaner cut, refrigerate bark longer and use a sharp knife.
- Best served cold straight from the fridge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Candy
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 296
- Sugar: 22g
- Sodium: 85mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 8mg
