Peanut Butter Chocolate Bark

The Ingredients

Refer to the recipe card for the full list of ingredients, substitutes, and quantities.

Recipe Variations

There are several ways to adjust this vegan chocolate and peanut butter bark recipe to any occasion.

• Medjool date peanut butter chocolate bark: Make healthy Snickers – by pressing a layer of dates to the bottom of the pan, on a layer of parchment paper, before pouring in the peanut chocolate mix.
• Strawberry peanut butter chocolate bark: Add a layer of sliced strawberries, spread the peanut butter over that, then the melted vegan chocolate and toppings.
• Crackers: Add saltine crackers or matzo beneath the vegan chocolate peanut butter mix. You can also make something like this matzo bark.
• Keto: Use natural peanut butter and sugar-free, plant-based chocolate. I like these keto chocolate chips by Lily’s. Ditch the pretzels.
• Swirl: Swirl the vegan chocolate over the peanut butter instead of mixing it in.

More Topping Ideas

• Shredded coconut: unsweetened for texture and flavor – or coconut flakes.
• Freeze-dried fruit: like strawberries, raspberries, etc.
• Banana chips: chopped to add crunch and flavor.
• Dried fruit: raisins, cranberries, etc.
• Sea salt: coarse salt flakes for crunch and flavor.
• Oreo’s: add some chopped Oreo’s for extra decadence
• Candy: vegan M&M’s (I like the brand called Unreal), mini vegan peanut butter cups, etc.
• Vegan mini marshmallows: I use Dandie’s or Trader Joe’s.

How to Make Chocolate Bark with Peanut Butter

Step 3: Then, spread the vegan chocolate peanut butter mixture across a parchment-lined 8-inch square baking pan (or 9×9-inch) and transfer to the refrigerator for an hour to set (or speed up prep for 30 minutes in the freezer). Once set, use a butter knife to break it into small pieces. Enjoy!

For layered vegan chocolate peanut butter pretzel bark, spread a layer of peanut butter in the pan first, pour over the melted vegan chocolate, and sprinkle with peanuts/pretzels.

FAQs

Toni’s Recipe Tips

• Use good quality ingredients: Use high-quality vegan chocolate and peanut butter for the richest, most flavorful homemade peanut bark.
• To break the bark: Use a knife or your hands to break it roughly into large shards.
• Store refrigerated: Otherwise, the vegan chocolate may stay soft.
• For precise cuts: Run a knife under hot water for 15-20 seconds, dry, and slice.

Storage Instructions

Fridge: Store the prepared dairy-free chocolate peanut butter bark in an airtight container in layers separated by parchment paper in the refrigerator for 7-10 days.

Freezer: You can also freeze peanut butter bark in an airtight container for up to 3 months, but the vegan chocolate can become cloudy, and I’d avoid adding pretzels (which soften).