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Reese’s Pieces Peanut Butter White Chocolate Bark Recipe

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Reese’s Pieces Peanut Butter White Chocolate Bark is a delightful no-bake treat featuring creamy peanut butter sandwiched between layers of smooth white chocolate, topped with crunchy Reese’s Pieces candies. This easy and visually appealing bark is perfect for parties, holiday gifting, or satisfying a sweet craving with simple ingredients and minimal prep.

Ingredients

Units 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

Instructions

  1. Prepare the Pan: Line a 9×13-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bark out easily once set. Set aside for use later.
  2. Melt First Half of White Chocolate: Place half (8 ounces/227g) of the chopped white chocolate and 1/2 teaspoon of vegetable oil in a medium microwave-safe bowl. Melt the chocolate in 20-second increments, stirring well after each until completely melted and smooth, taking care not to overheat. Pour this melted white chocolate evenly into the prepared pan and spread it with an offset spatula to cover the bottom. Refrigerate the pan, uncovered, for 10 to 15 minutes to allow the white chocolate to soften-set.
  3. Make the Peanut Butter Filling: In a medium bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat together the creamy peanut butter and softened butter until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the confectioners’ sugar, vanilla extract, and salt; beat again until fully combined, about 1 minute. Spoon dollops of this peanut butter mixture over the chilled white chocolate layer, then use an offset spatula to spread it as evenly as possible.
  4. Melt Remaining White Chocolate: Repeat the melting process with the remaining 8 ounces (227g) of white chocolate and the other 1/2 teaspoon of vegetable oil. Pour and spread this melted white chocolate over the peanut butter layer evenly. Immediately sprinkle the chopped Reese’s Pieces candies evenly over the top.
  5. Chill to Set: Place the entire pan back into the refrigerator, uncovered, and allow the bark to set firmly for at least 30 to 60 minutes. For longer storage, you can refrigerate for up to 1 day by loosely covering it after the first hour. Note that the white chocolate top may crack slightly when cutting after prolonged chilling, which is normal.
  6. Cut and Serve: Lift the bark out of the pan by holding the edges of the parchment paper. Transfer it onto a cutting board and use a sharp knife to cut into desired-sized pieces.
  7. Storage: Store the peeled bark covered in the refrigerator for up to 1 week or freeze for up to 3 months to maintain freshness.

Notes

  • Melting white chocolate in short increments prevents burning and ensures smooth texture.
  • Use an offset spatula for even spreading of chocolate and peanut butter layers.
  • If the white chocolate cracks after refrigeration, it does not affect the flavor.
  • Peanut butter can be replaced with a nut butter of your choice for an alternative flavor.
  • Ensure butter is softened to room temperature to blend smoothly with peanut butter.
  • Store the bark properly to avoid moisture contamination which can affect texture.

Find it online: https://queenrecipe.com/reeses-pieces-peanut-butter-white-chocolate-bark-recipe/