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.
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
- 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.
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.
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).
Peanut Butter Banana Chip Bark
- 12 ounces white chocolate melting wafers
- ¼ cup peanut butter
- 1 cup banana chips
- 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.
- 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.