Chocolate peanut butter bark candy satisfies that sweet tooth with milk and white chocolate sprinkled with Reese’s candy for a truly yummy treat.
I bet my family is as glad this recipe is finally up as I am.
You see, I bought all the candy and chocolate two weeks ago with the intention of making it within the next day or so. Then life happened and there the unopened candy sat.
Unopened candy in my house raises eyebrows.
Raised eyebrows lead to questioning, which turns into frantic wailing.
“Why can’t I have the candy?!? I just want one!!”
That’s when I told my husband to just simmer down.
Truthfully, you don’t need that much time to whip up a batch of this sugary sweet candy. I simply melted two bags of milk chocolate in a double boiler on the stove. I added a teaspoon of vegetable oil to the chocolate to give it a more spreadable consistency. While it melted, I lined a baking sheet with waxed paper. I found it helped to clip the waxed paper at each end to keep it from sliding.
Once your chocolate is melted, carefully pour it onto the waxed paper and spread it around in an even layer. Place the pan in the refrigerator or freezer to cool completely. While it’s cooling, wash and dry your melting bowl or double boiler. Dry it completely! I can’t stress that enough, as even a tiny droplet of water will cause your white chocolate to seize, i.e. go from luxurious and melty to the consistency of Play Doh. Not gonna work.
Again, add another teaspoon of oil to make the white chocolate more spreadable. Once it is melted and your milk chocolate layer is cooled, carefully layer the white chocolate over the milk chocolate.
Now quickly, before your chocolate cools, sprinkle on the Reece’s, the peanut butter cups, and the sprinkles! Place your bark back in the freezer and let to harden — about 20 minutes or less.
This candy is super simple to whip up. But I must warn you, bring your sweet tooth! It’s decadently sweet.
Chocolate Peanut Butter Bark Candy
Chocolate peanut butter bark candy satisfies that sweet tooth with milk and white chocolate sprinkled with Reese's candy for a truly yummy treat.
- 2 (12 oz.) bags milk chocolate
- 2 (12 oz.) bags white chocolate
- 2 teaspoons vegetable oil, divided
- 4 oz. (about ½ bag) Mini Reese’s Peanut Butter Cups
- 6 oz. (about ½ bag) Reese’s Pieces candies
- Multi-colored sprinkles optional
Line a 12 x 17 inch jelly roll pan (or cookie sheet) with waxed paper.
Fill a small saucepan with about one inch of water. Fit the saucepan with a small bowl that covers the top of the pan but does not touch the bottom or the water (you could also use a double boiler). Bring the water to a boil over medium heat.
Place the chocolate in the bowl and heat over the boiling water, stirring constantly once the chocolate begins to melt.
Add one teaspoon of oil and stir until chocolate reaches spreadable consistency.
Once the chocolate is melted, pour over the waxed paper and spread to the edges of the pan with a spatula. Freeze for 20 minutes until chocolate is set.
Thoroughly wash and dry your bowl and place it back over the saucepan. Bring the water in the saucepan to a boil again over medium heat.
Add white chocolate and vegetable oil. Stir constantly once the chocolate begins to melt. Carefully spread the white chocolate over the milk chocolate layer.
Decorate with candies and sprinkles. Place pan back in the freezer and freeze until white chocolate layer is hardened – approximately 20 minutes.
Remove bark from pan. Peel back the waxed paper and break bark into pieces. Store leftovers in a cool, dry place.