Peanut Butter Chocolate Swirl Bark

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Peanut Butter Chocolate Swirl Bark-you only need three ingredients to make this heavenly bark! It makes a great holiday gift! 

Peanut Butter Chocolate Swirl Bark Recipe

Are you looking for a super simple treat to share with friends and family this holiday season? I have the perfect recipe for you! This Peanut Butter Chocolate Swirl Bark is SO easy to make and you can’t go wrong with the chocolate and peanut butter combo, it is a match made in heaven!

Peanut Butter Chocolate Swirl Bark Recipe

This recipe comes from Sally’s new book, Sally’s Candy Addiction. Sally’s book is filled with treats that are sure to cure your sweet cravings. Candy making can be intimidating, but Sally’s detailed instructions, tips, and photos make it easy! I want to make everything!

If you are new to candy making, you should start with this bark. You can’t mess it up! You only need three ingredients: chocolate, peanut butter chips, and peanut butter. That is it! I told you it was easy!

Peanut Butter Chocolate Swirl Bark Recipe

Melt the ingredients and swirl away! This is your time to get artistic! You can make big swirls, small swirls, and you can even let the kids help.

Once you are happy with your swirls, let the bark set up. When it is hard, break it into pieces and enjoy! You can package the bark in cute tin or bag and give it to your friends and family for a delicious holiday treat! They will LOVE it!

Peanut Butter Chocolate Swirl Bark Recipe

And make sure you save some Chocolate Peanut Butter Swirl Bark for yourself. It is a good treat to have around. I have a hidden stash in the back of our fridge right now. My boys think I gave it all away, shhhh-don’t tell:)

And make sure you add Sally’s Candy Addiction to your cookbook list! It is sweeeeeeet!

Peanut Butter Chocolate Swirl Bark Recipe

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Peanut Butter Chocolate Swirl Bark

You only need three ingredients to make this delicious and addicting bark! It makes a great holiday gift!
4.63 from 16 votes


  • 8 ounces semi-sweet chocolate coarsely chopped
  • 1 cup peanut butter chips
  • 1 tablespoon creamy peanut butter


  • Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Melt the semi-sweet chocolate using a double broiler or in the microwave. If you melt the chocolate in the microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, set aside.
  • Combine the peanut butter chips and peanut butter in a small heatproof bowl. Melt in the microwave at 50 percent power in 20-second increments, stirring after each increment, until completely smooth and melted.
  • Pour chocolate onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer. Drizzle melted peanut butter mixture in parallel lines on top of chocolate. Run a toothpick or knife through the two layers to form swirls.
  • Allow the bark to set completely in the refrigerator, about 30 minutes. Once hardened, break into pieces as large or as small as you want.
  • Note-Store bark in an airtight container at room temperature in a cool, dry place for up to 1 week. During warmer months, store bark in the refrigerator for up to 2 weeks.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. You can’t go wrong with chocolate and peanut butter 🙂 I can’t wait try more recipes from Sally’s Candy Addiction!

  2. My mouth is watering seeing your pictures of the bark, Maria! Great sweet treat to keep for yourself. 😉

  3. I was just thinking about making bark for Christmas gifts this year! How convenient that you shared this gorgeous PB swirled version!

    1. 5 stars
      I know this comment is really old, but using powdered sugar could help get the consistency. It’s what I do with my PB stuffed brownies

  4. I just tried to make this and it was a hot mess. First of all, I wasn’t sure how thick to spread the chocolate (eight ounces to cover a half-sheet pan is pretty thin). Then the peanut butter mixture didn’t melt or become smooth. I tried twice. I also tried adding corn syrup to make it more liquidy. Nope, it’s thick and gloppy. I tried plopping it onto the chocolate instead of “drizzling” it, but of course, thick clumps don’t exactly swirl nicely. Honestly, I could cry.

    1. I am sorry you had issues. The recipe is from Sally’s Candy Addiction Cookbook and it came out great for me!

  5. Didn’t come out well for me either!  
    Chocolate very thin on cookie sheet.
    Peanut butter mixture was way too cool, by the time I  tried to ‘swirl’ it.  
    It was like trying to move hard peanut butter around  on top of very soft chocolate!
    Can’t give away this mess.
    Tastes good, but I could have bought a Reese’s peanut butter cup for myself a lot cheaper & with less effort.  
    Wouldn’t recommend this recipe.

  6. I made this, but in lieu of the chocolate, I used Reese’s Peanut Butter cups (froze them first, chopped into large pieces and added when I was ready to bake) because I had them from a previous project. I also added chopped pretzels and some minus the pretzels – but with saltine crackers.

  7. 5 stars
    5 Stars.

    Thanks for sharing. I created this for a Vegan Thanksgiving Potluck, in which I switched the Semi to Dark. For those of us that weren’t vegan though, I added some crushed reeces cups. Yum!