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With only 5 ingredients, this Peanut Butter and White Chocolate Bark adds the classic flavor combo to an easy holiday candy recipe. It’s hard to resist the thick layer of peanut butter filling swirled with sweet strawberry jam. In fact, it’s the perfect way to spread a little love this holiday season by giving the gift of a homemade treat!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Microwave or Stovetop
- Dietary Info: Gluten-free
- Skill Level: Easy
Why You’ll Love This Peanut Butter-Stuffed Chocolate Bark Recipe
This easy chocolate bark recipe will be a new favorite addition to your holiday treat-making plans. Everybody needs simple recipes for special treats to share during the holiday season. Since PB&J is synonymous with comfort and love, it’s the perfect addition to some homemade candy. With the nutty, roasted taste of your favorite peanut butter and a bit of sweetness from some strawberry jelly or jam, it will bring a smile to everyone’s face.
There are so many reasons to make it along with your Christmas cookies this year…
- Simple to prepare. You can even get the kids in the kitchen to help with this one. All you have to do is melt some chocolate, spread it on a pan, smear it with a thick peanut butter filling, swirl with jam, and top it with more chocolate. After it cools, the fun part is breaking it into pieces!
- Great for gifting. This sweet and gooey treat is a fun and nostalgic twist on basic chocolate bark. Anyone will be happy to open a box filled with this easy but impressive candy.
- Naturally gluten free. No bread is needed for this PB&J because the peanut butter and jelly is sandwiched between creamy white chocolate layers.
Recipe Ingredients
Here’s a quick rundown of what you’ll need to make this white chocolate bark so that you can get prepared. Further down in the recipe card, you’ll find the exact amounts and step-by-step instructions.
- White chocolate. I prefer to use melting wafers, candy coating, or almond bark, as it melts better than white chocolate chips. If you do use chips, be sure to buy a gluten free brand, if needed such as Nestle instead of Ghirardelli.
- Powdered sugar. No need to sift unless you really have a lot of lumps.
- Peanut butter. Creamy or crunchy is fine.
- Unsalted butter. Make sure it is softened to room temperature so that it blends evenly.
- Strawberry jelly, jam, or preserves. Use your favorite.
Tips for Success
Here are a few things to keep in mind as you make your peanut butter and jelly white chocolate bark, and as you prepare to share it with family and friends.
- Prepare the pan. First, you’ll want to line a baking pan with wax paper or a silicone baking mat.
- Use the right tools. A spatula is all you really need to make the peanut butter mixture, though if it gets too stiff for you, you can use a hand mixer. I also like to have several small offset spatulas for evening out the chocolate, spreading the peanut butter, and swirling the jam.
- Don’t overheat the chocolate. White chocolate can see and clum quite quickly, so heat it gently, stir it frequently, and watch it carefully.
- Store properly. The white chocolate bark can be kept for a couple of days at room temperature, though if you use natural peanut butter, you may find the filling is getting g a little soft. In that case, or if you plan to keep it for a week or so, place it in an airtight container in the refrigerator.
- Give as a gift. This is a wonderful treat to package in boxes or tins and give out as edible gifts, or to fill in the gaps on a Christmas cookie charcuterie board.
More Homemade Peanut Butter Candy Recipes
Peanut Butter and Jelly White Chocolate Bark
Ingredients
- 24 oz. white chocolate candy coating or almond bark divided
- 1 1/2 cups powdered sugar
- 1 1/2 cups creamy or crunchy peanut butter
- 3 Tablespoons unsalted butter, softened to room temperature
- 1/2 cup strawberry jelly, jam, or preserves
Instructions
- Line a baking sheet with wax paper or a silicone baking sheet.
- Place 12 oz. of the white chocolate in a heat proof bowl and melt over a pan of simmer water or in the microwave, stirring at 15-30 second intervals until melted and smooth (or melt according to package instructions).
- Pour the melted white chocolate onto the prepared baking sheet and using a small offset spatula, spread to about an inch and a half from the edge. Place the pan in the refrigerator for 10-20 minutes, or until firm.
- While the chocolate is chilling, in a medium bowl, combine the powdered sugar, peanut butter, and unsalted butter. Stir everything together with a spatula until well-combined, smooth, and fluffy.
- Remove the pan from the refrigerator, drop dollops of the peanut butter mixture of the chocolate, and carefully spread to near the edge of the chocolate.
- Drop the jelly by teaspoonful’s over the peanut butter mixture, and, using a butter knife, swirl the jelly through the peanut butter, smoothing over slightly at the end.
- Melt the remaining white chocolate and drizzle over the top of the peanut butter and jelly, then use a small offset spatula to spread and cover completely, sealing the edges as much as possible.
- Return the pan to the refrigerator for 10-20 minutes, or until firm. Break the bark apart, or cut it into about 24 pieces with a knife.
- Enjoy immediately or store in an airtight container on the countertop for up to 2 days or in the refrigerator for up to a week.
Did you make this?
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