Peanut Butter and Jelly White Chocolate Bark
An easy holiday candy recipe stuffed with peanut butter filling and swirls of strawberry jelly. Everyone will love this treat with their favorite combo of PB&J.
Prep Time 20 minutes
Cook Time 40 minutes
chilling time 40 minutes
Total Time 1 hour
- 24 oz. white chocolate candy coating or almond bark divided
- 1 1/2 cups powdered sugar
- 1 1/2 cups Jif Natural Crunchy or Creamy Peanut Butter
- 3 Tablespoons unsalted butter softened
- 1/2 cup Smucker's Natural Strawberry Fruit Spread
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, Jif Natural Peanut Butter, and Butter, and stir 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 bark apart, or cut into pieces with a knife.
Serving: 1g | Calories: 304kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 107mg | Fiber: 1g | Sugar: 30g | Vitamin A: 0.9% | Calcium: 0.8% | Iron: 1.8%