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.
Recipe summary
Flavor/texture: Smooth, creamy candy bark is filled with sweet peanut butter flavor and crunchy banana chips.
Just three ingredients: White chocolate melting wafers, peanut butter, and banana chips. That's it!
Ready in 20 minutes: Makes a great last minute/weeknight treat.
Similar to: Oreo Peppermint Bark, S'mores Bark, Peanut Butter Pretzel Bark
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Ingredients and substitutions
- 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.
How to make banana bark
- Add peanut butter and melting wafers to a bowl and microwave to melt.
- Stir in banana chips.
- Spread onto parchment into a thin oval.
- Refrigerate to harden before slicing into pieces.
Tips and tricks
Melt wafers in the microwave - Using a microwave can be tricky if you're not watching carefully. Your wafers can easily overheat and become grainy or scorched. To prevent this, microwave your chocolate in 30 second increments. Stir and repeat until melted.
Melt wafers 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. The steam from the simmering water slowly warms the bowl, melting your wafers evenly and safely.
Line your tray with parchment - Solidified chocolate bark will stick to an unlined baking sheet, so be sure to line with parchment paper (or foil if you don't have parchment).
Frequently asked questions
This recipe will technically work with chocolate chips, but you won't get the same end result. Melting wafers have a shiny finish and a candy bar "snap". Chocolate chips 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.
Banana bark can be prepared and stored at room temperature for up to 2 weeks. Make sure it's stored in a tightly sealed container for best results.
Yes, you can also freeze chocolate bark for up to six months in a tightly sealed, freezer safe container.
Recommended
📖 Recipe
Peanut Butter Banana Chip Bark
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
Notes
- Peanut butter substitutions: Peanut butter can be substituted with your favorite nut or seed butter, like almond butter or sun butter.
- Use melting wafers: 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.
- Garnish option: Melt an additional 2 ounces of white chocolate wafers and drizzle over bark as a finishing touch.
Amazing Recipe. I’ve tried it at home. Everyone liked it so much. Thank You so much!!
Glad you liked it!