This peanut butter bark is a perfect pick-me-up that is not only clean but easy to make. Whether you make it plain or add toppings to it, you can’t go wrong. Let me show you how simple it is to make!
To make your peanut butter and chocolate bark we’ll be using natural peanut butter and 85% dark chocolate along with coconut oil. My toppings are a combination of granola, nuts, unsweetened shredded organic coconut and unsweetened dried cranberries.
After warming up our peanut butter to liquefy it a little (I zap mine for a few seconds in the microwave), we’re going to pour it into a sheet pan lined with parchment paper and spread it out into an even layer.
Our chocolate and coconut oil are going to be melted together (once again by warming it up in the microwave for 30 seconds at a time) and mixed until incorporated into a smooth mixture. Once it’s tempered, it will be the perfect consistency to drizzle over the peanut butter. To do this I find it’s easier to pour it into a plastic bag and then snip off the end. This allows you to drizzle it over the peanut butter for a move even distribution or you can opt to simply drizzle it over using a spoon!
Now comes the really fun part, drizzling the chocolate evenly but randomly, and then using a toothpick or skewer to swirl a marbled pattern into it (horizontal and vertical snaking movements work best).
Just check out that “swirlage”~! 😍
Now it’s time to add our toppings. I got a little crazy here but it’s fun to experiment!
I made a tray with 6 different “flavors” including toasted half pecans, homemade granola, roasted almonds, shredded coconut and sugar-free dried cranberries, shredded coconut and almonds, and the last section I left plain with just the peanut butter and chocolate because it honestly can stand just as well on it’s own!
After we’re done we’ll pop the tray into the freezer and allow it to set (between 30-60 minutes or as long as needed).
I live in a hot climate so in the time it took me to break these up and snap some picture the pieces began to melt a little so I recommend keeping these in the freezer until you’re ready to eat them if you live in a warmer climate ☀️
Peanut Butter and Chocolate Bark
- 1 cup natural peanut butter
- 8 oz dark chocolate (70-85%)
- 1 tbsp coconut oil
Optional Toppings: nuts, shredded coconut, dried fruit, homemade granola, etc.
- If the peanut butter isn't spreadable, or if it's too thick or clotted, heat it in the microwave in 10 second intervals and stir it well to make it smooth.
- Pour the liquefied peanut butter onto a baking tray lined with parchment paper and allow the mixture to spread evenly.
- Add the dark chocolate (broken into chunks) and coconut oil to a bowl and microwave in 15 second intervals, and mixing between each 15 seconds until the chocolate is melted and can be poured (ideal temp is 115°F degrees). Another option is to use a double boiler.
- If piping, pour the melted chocolate into a bag and snip off the tip and pipe the chocolate over the peanut butter in loops. You can also pour the chocolate directly from the bowl you melted it in or drizzle it using a spoon if preferred.
- Using a knife, toothpick, or skewer, trail through the peanut butter and chocolate to form swirls. (I've found that an S-like motion vertically and then horizontally works best.)
- Leave plain or top with toppings of your choice and set to chill in the freezer for at least 30 minutes. Once set, remove and peel off the parchment and snap the bark into chunks.
- Store in an airtight container in the fridge or freezer for up to two weeks.