• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Toasty Kitchen

  • Home
  • Recipe Index
  • Subscribe
  • About
  • FAQ
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • About
    • FAQ
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » No Bake Desserts

    Peanut Butter Banana Chip Bark

    Published: May 31, 2018 · Modified: Jun 14, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 951 words. · About 5 minutes to read this article.

    Jump to Recipe
    Peanut butter banana chip bark recipe.
    Peanut butter banana chip bark recipe.
    Peanut butter banana chip bark recipe.

    Peanut butter banana chip bark is an easy no-bake candy recipe made with just three ingredients. Melted white chocolate and peanut butter are filled with crunchy banana chips to make this sweet and snackable bark.

    Small white bowl filled with pieces of peanut butter banana chip bark.

    Peanut butter and banana is a fantastic flavor pairing. If you're a fan, this banana chip bark is a must try! The best part - this three ingredient bark is ready in only twenty minutes.

    White chocolate melting wafers are mixed with creamy peanut butter to make the base of this rich, decadent candy. Banana chips are mixed in, then spread thin to create the bark. After a few minutes to harden in the refrigerator, your bark is ready to enjoy.

    Peanut butter banana chip bark makes a great snackable dessert treat for any occasion. Serve it on a candy tray during the holidays, or box it up to give as a gift.

    Ingredients and substitutions

    Ingredients on a counter top.
    • White chocolate melting wafers are needed for this recipe. I prefer Ghirardelli brand melting wafers. They are widely available at grocery stores and have a better flavor than generic brands I've tried in the past.
    • Banana chips can be substituted with other dried fruits, chopped nuts, or pretzels to make a new flavor combination of candy bark. Check out my recipe for peanut butter pretzel bark if you're looking for a salty & sweet variation.
    • Creamy peanut butter or crunchy peanut butter works in this recipe. Or, swap the peanut butter with your favorite nut or seed butter, like almond butter or sun butter. This will change the flavor of your bark, so be sure to choose one you enjoy.
    Making peanut butter banana chip bark.

    Melting wafers vs. chocolate chips

    I prefer using melting wafers when making homemade candy. They're made for melting - it's right there in the name! They melt smoothly and solidify with a shiny candy finish. Finished bark has a candy "snap" when broken into pieces.

    Ghirardelli is my choice when shopping locally - I can find it at just about any local grocer. If shopping online, I prefer Merckens brand melting wafers. 

    Chocolate chips, when melted and solidified, have a dull finish and soft texture. Your candy will likely taste just as good, but will not have that candy bar "snap" or shiny finish.

    Pieces of banana chip candy bark stacked on a counter top.

    How to melt chocolate wafers

    To make candy bark, your chocolate wafers need to be melted. This can be done two ways - using a microwave or the stovetop.

    Using a microwave can be tricky if you're not watching carefully. Your wafers can easily overheat, becoming grainy and scorched. To prevent this, microwave your chocolate in 30 second increments, stir, and repeat until melted.

    To melt your chocolate on the stovetop, place your melting wafers and peanut butter in a metal bowl. Fill a saucepan with about an inch of water and bring to a simmer on the stovetop. Place your bowl on top of the saucepan, ensuring the bottom of the bowl doesn't touch the water (it will be too hot). The steam from the simmering water slowly warms the bowl, melting your wafers evenly and safely.

    Make ahead and freezing

    Candy bark is a fantastic dessert to make ahead and store for a future event. Banana chip bark will keep for about two weeks at room temperature, stored in a tightly sealed container.

    Candy bark can also be frozen for up to six months in a tightly sealed, freezer safe container. Move your chocolate to the refrigerator for a few hours, then transfer to the freezer.

    To thaw, transfer your frozen bark to the refrigerator to thaw for about 12 hours. After that, your chocolate bark can be removed and stored at room temperature.

    Drastic changes in temperature (going straight from the freezer to room temperature and vice versa) can cause your chocolate to crystallize or turn cloudy (although it should not affect the taste).

    Small white bowl filled with pieces of peanut butter banana chip bark.
    Print Recipe
    5 from 3 reviews

    Peanut Butter Banana Chip Bark

    Peanut butter banana chip bark is an easy no-bake candy recipe made with just three ingredients. Melted white chocolate and peanut butter are filled with crunchy banana chips to make this sweet and snackable bark.
    Prep Time10 minutes
    Resting Time10 minutes
    Total Time20 minutes
    Servings: 25 pieces
    Calories: 85kcal
    Author: Heather

    Ingredients

    • 12 ounces white chocolate melting wafers
    • ¼ cup peanut butter
    • 1 cup banana chips

    Instructions

    • Line a baking sheet with parchment paper. Set aside.
    • In a glass bowl, add 12 ounces of melting wafers and peanut butter. Microwave in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stovetop.
    • Add most of your banana chips (reserving a few for decorating in the next step) and stir until coated.
    • Pour mixture onto prepared parchment paper lined baking sheet. Using a spatula, spread chocolate mixture into a thin, even layer, making a ¼" thick 10 to 12 inch circle. Top with reserved banana chips, pressing lightly to adhere to the bark.
    • Place baking sheet into refrigerator to harden, about 10 minutes. Break into pieces and store in a sealed container at room temperature for up to 2 weeks.

    Equipment Recommendations

    • Nordic Ware Half Baking Sheet
    • Pyrex Glass Mixing Bowls
    • Dry Measuring Cups
    • Silicone Spatulas

    Notes

    • Peanut butter can be substituted with your favorite nut or seed butter, like almond butter or sun butter.
    • Melting wafers can be substituted with white chocolate chips, but your bark will turn out with a dull finish and won't have a candy bar "snap" when broken into pieces.
    • To freeze: Store in a freezer safe container (or wrap tightly in foil). Store in the refrigerator for a few hours, then transfer to the freezer. When thawing, transfer to the refrigerator to thaw for 12 hours, then transfer to the counter top. Doing so helps prevent crystallizing and cloudiness due to intense temperature changes.
    • Optionally, melt an additional 2 ounces of white chocolate wafers and drizzle over bark as a finishing touch.

    Nutrition Estimate

    Serving: 2inch square | Calories: 85kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 24mg | Potassium: 44mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg
    Course: Dessert
    Cuisine: American

    More recipes

    • Candy bark broken into jagged pieces.
      Peanut Butter Pretzel Candy Bark
    • Dark Chocolate Pecan Toffee Bark by The Toasty Kitchen
      Dark Chocolate Pecan Toffee Bark
    • Close up of chocolate drizzle on top of bark.
      Golden Grahams S'mores Bark
    • Red cup filled with oreo peppermint bark.
      Oreo Peppermint Bark

    More No Bake Dessert Recipes

    • No-bake cheesecake bar on a wooden cutting board with a bite missing.
      No-Bake Cheesecake Bars
    • Collage of Easter candy recipes.
      17 Easy Homemade Easter Candy Recipes
    • A fork with a slice of pumpkin icebox cake on a white plate.
      Pumpkin Icebox Cake
    • Candy chocolate frogs on a wooden cutting board.
      Chocolate Frogs

    Share this post:

    Subscribe

    Get our newest recipes delivered to your inbox for free!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kunal Pahuja- Handmade Chocolates

      June 02, 2018 at 6:21 am

      Amazing Recipe. I’ve tried it at home. Everyone liked it so much. Thank You so much!!

      Reply
      • Heather

        June 02, 2018 at 7:51 am

        Glad you liked it!

        Reply

    Primary Sidebar

    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

    More about me →

    Spring recipes

    • Close up of strawberries, walnuts, feta cheese, and onions on a bed of lettuce.
      Strawberry Walnut Salad
    • Roasted potatoes and asparagus on a metal sheet pan.
      Roasted Potatoes and Asparagus
    • White bowl filled with arugula, potatoes, tomato, and red onion.
      Roasted Potato Arugula Salad
    • White bowl filled with salad ingredients.
      Salmon Cobb Salad

    Reader Favorites

    • A spoon scooping raspberry sauce from a white bowl.
      Raspberry Sauce For Cheesecake
    • Cooked steak tips in a cast iron pan.
      Garlic Butter & Herb Sirloin Tips
    • Red spatula covered in white frosting.
      Cream Cheese Buttercream Frosting
    • Graham crackers dipped in a bowl of strawberry cheesecake dip.
      Strawberry Cheesecake Dip

    Footer

    ↑ back to top

    About

    • About
    • FAQ
    • Privacy Policy
    • Disclaimer
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen in

    logos of publications The Toasty Kitchen has been published in.

    Copyright © 2023 The Toasty Kitchen®