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Today I want to share with you a simple chocolate and peanut butter recipe that only takes 5 minutes to prepare. You’ll love my Milk Chocolate Peanut Butter Cup Bark because it’s the perfect sweet and salty, easy to make treat.
What I love most about this recipe is that it’s not fussy. You simply melt your chocolate wafers, add your mix-ins, stir, and spread! Once your candy is refrigerated and hardened, you can break it apart by hand or cut into squares.
That’s it! Sometimes you need a quick recipe that doesn’t require baking or chopping. Plus, who doesn’t love candy? It’s always a crowd favorite.
Many recipes use peanut butter and it requires melting, mixing, and multiple layers. That’s where peanut butter chips come in! They’re my secret weapon in this simple candy treat.
These chips are already sweet and bring the peanut butter flavor you’re looking for. I like to mix them in just before spreading, but you could stir them a bit longer so they partially melt into the chocolate. If you try this, let me know how it goes!
I talked about melting wafers in my Dark Chocolate Pecan Toffee Bark recipe, but I will mention it again. The reason that melting wafers are the ideal choice is that the chocolate is already tempered and will melt easily and re-harden with a crisp, shiny surface (great for candies, dipping, etc).
Think about when you break a chocolate candy bar in half – it snaps! That’s what tempered chocolate does. Here is a great article to read about tempered chocolate.
I like Ghirardelli’s melting wafers if i’m shopping locally, or if I have a chance to stock up online, I buy Merckens. From my experience, the cheaper the melting wafers, the lower the flavor quality. Both of these brands have given me great results.
What are your favorite candy flavors – caramel, coconut, pecans? If you try my Milk Chocolate Peanut Butter Cup Bark, leave a comment below and let me know how it turned out!
Chocolate Peanut Butter Cup Bark
- 12 ounces milk chocolate melting wafers
- 1 cup peanuts
- 1/2 cup peanut butter chips
- Line a cookie sheet with parchment paper. Set aside.
- In a glass bowl, microwave melting wafers in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
- Add peanuts and stir to combine. Then add peanut butter chips and stir to combine.
- Pour mixture onto parchment paper. Using a spatula, spread chocolate into a thin, even layer. Your bark should be about 1/4" to 1/2" thick and make about a 10 to 12 inch circle with no holes.
- Place cookie sheet into refrigerator to harden, about 10-15 minutes. Break into pieces and store in a sealed container for up to 2 weeks.
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