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Reese's Pieces Peanut Butter White Chocolate Bark

This delightful confection combines rich peanut butter with sweet white chocolate and crunchy Reese's Pieces candies for a nostalgic treat that's easy to make.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Bark
  • 16 ounces white chocolate, coarsely chopped and divided Offers a smooth, rich sweetness.
  • 1 teaspoon vegetable oil, divided To ensure a silky melt.
  • 1 cup creamy peanut butter Providing that unmistakable nutty flavor and creamy texture.
  • 1/4 cup unsalted butter, softened to room temperature For a luxurious base.
  • 1 cup confectioners’ sugar Adding a perfect touch of sweetness.
  • 1/2 teaspoon pure vanilla extract For an aromatic depth of flavor.
  • 1/4 teaspoon salt To enhance the sweetness.
  • 1/2 cup chopped Reese's Pieces candies Contributing crunchy bursts of peanut butter and chocolate.

Method
 

Preparation
  1. Line a 9×13-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later. Set it aside.
  2. In a medium microwave-safe bowl, combine half (8 ounces) of the chopped white chocolate and 1/2 teaspoon of vegetable oil. Microwave in 20-second increments, stirring afterward until fully melted and smooth. Once melted, pour the mixture into the prepared pan, spreading it evenly. Refrigerate for about 10-15 minutes to soft-set the white chocolate.
  3. In a medium bowl, beat together the peanut butter and softened unsalted butter until smooth and creamy, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and salt, beating until fully combined for an additional minute. Spoon dollops of this mixture over the white chocolate base.
  4. Melt the remaining white chocolate and 1/2 teaspoon of oil using the same process. Spread this over the peanut butter layer.
  5. Sprinkle the chopped Reese's Pieces on top of the melted white chocolate.
Chill and Cut
  1. Refrigerate the pan uncovered for at least 30 to 60 minutes, or until fully set. If storing longer, cover loosely to avoid cracking.
  2. Lift the bark out using the parchment paper overhang. Cut into desired shapes and sizes using a sharp knife. Store in the refrigerator for up to a week or freeze for up to three months.

Notes

Melt chocolate in small increments and stir often to prevent overheating. Use parchment paper for easier lifting from the pan. Consider adding toppings like crushed pretzels or dried fruits for added texture and flavor.