Vegan Peanut Butter Cup Chocolate Bark- you only need 4 ingredients to make this heavenly vegan chocolate bark! It makes a great holiday gift for friends and family and kids love it too!
These days, I’m all about gifting edibles. Something delish that I made myself that will put a smile on someone’s face.
Gifting consumables is always a win! And should you be looking for an especially simple treat to gift to and share with your friends and family this holiday season, I have the perfect recipe for you!
Vegan Peanut Butter Cup Chocolate Bark! Say what?
This Peanut Butter Cup Chocolate Bark is SO easy to make! And can you really ever go wrong with the classic All-American chocolate and peanut butter combo? I don’t think so! It is a match made in heaven! Add some chopped peanuts on top for some crunch and you have a divine snack that tastes even better than the popular candy.
And it’s so forgiving! You can make big pb swirls, small pb swirls, and you can even let the kids help. It’s a fun little weekend project.
You can package the vegan peanut butter cup chocolate bark in cute bags and give it to your friends and family for a delicious holiday treat! They will LOVE it!
Ingredients for Peanut Butter Cup:
- Vegan Semi-Sweet Chocolate is what I am using here. As you can see in the pics below, I used bit and bobs – some chocolate chips and some chocolate chunks. Just make sure you chop them up into roughly the same size so they have the same melting time.
- Peanut Butter Chips – vegan friendly brand
- Peanut butter – all-natural smooth peanut butter. You want it to be smooth to allow for easy swirling.
- For some crunch, I add coarsely chopped, or crushed roasted peanuts. You can use salted or unsalted based on your preference.
Tips & Substitutions:
- If you can manage to keep the chocolate under 88 degrees as it melts it will hold its original crystal structure. The result: your chocolate bark will be perfectly shiny and snappy.
- Make sure no water gets into your chocolate mix or it will seize.
- An offset spatula makes quick work of spreading the melted chocolate. Being quick is important because you don’t want the chocolate to harden before the swirl and toppings go on.
- Make sure your peanut butter mixture is warm and smooth when swirling. If it is too cool by the time you try to ‘swirl’ it, you will have a really hard time. You can try adding a tablespoon or so of unflavored vegetable shortening when melting to smooth it out.
- If you don’t have peanut butter chips, you can use 3 tbsp of peanut butter, and 2 tbsp of refined coconut oil mixed in.
- To get the toppings to stick, lightly press on them.
- Some chopped pretzels would be a great addition.
How to make Peanut Butter Cup Chocolate Bark:
Melt the chocolate on a double boiler, or in a microwave. If melting in microwave, melt in 30-second bursts, then mix to avoid the chocolate seizing up.
Once a good portion of the chocolate is melted, use a spoon and mix really well, and the heat in the bowl will melt the rest of the chocolate. Mix until the mixture is really smooth.
Melt the peanut butter chips and peanut butter in a bowl on a double boiler, or in a microwave. If using a microwave, melt them in bursts of 20 seconds. Once the mixture is starting to melt, just use a spoon to mix really well, and the mixture will become smooth.
Chop or crush your peanuts, and set aside.
On parchment paper, spread the melted chocolate evenly with a spatula into a 11 by 9 inch rectangle.
Then spoon the melted peanut butter onto the chocolate layer.
Use a toothpick or a knife to criss-cross over it to design how you like.
Then sprinkle the crushed peanuts, lightly press so they don’t fall off later on.
Refrigerate this for 30 minutes to set, then use a sharp knife to slice, and store.
How to store homemade Peanut Butter Cup Chocolate Bark:
The bark can be stored in the fridge for over a month.
MORE HOLIDAY RECIPES FROM THE BLOG:
- Marbled Chocolate pumpkin spice Snickerdoodles Gf
- Triple Ginger Molasses cookies
- Gingerbread cake Mix in a jar. GF
- Pumpkin ginger snaps
- Chocolate dipped sugar Cookies. GF
- Ginger tahini cookies
- Gingerbread Biscotti
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Peanut Butter Cup Chocolate Bark
Ingredients
- 1 ½ Cups (262.5 g) Vegan Semi-Sweet Chocolate
- ½ Cups (85 g) Vegan Peanut Butter Chips (see notes for substitute)
- 2 tbsp peanut butter
- ⅓ cup (48.67 g) coarsely chopped roasted peanuts crushed roasted (salted or unsalted based on preference), cashews also work
Instructions
- Melt the chocolate in a bowl on a double boiler, or in a microwave. If melting in microwave, melt in 30-second bursts, then mix to avoid the chocolate seizing up.
- Once a good portion of the chocolate is melted, use a spoon and mix really well, and the heat in the bowl will melt the rest of the chocolate. Mix until the mixture is really smooth.
- Melt the peanut butter chips and peanut butter in a bowl on a double boiler, or in a microwave. If using a microwave, melt them in bursts of 20 seconds. Once the mixture is starting to melt, just use a spoon to mix really well, and the mixture will become smooth.
- Chop or crush your peanuts, and set aside.
- On parchment paper, spread the melted chocolate evenly with a spatula into a 11x9 inch rectangle. Then spoon the melted peanut butter onto the chocolate layer, then use a toothpick or a knife to criss-cross over it to design how you like. Then sprinkle the crushed peanuts, lightly press so they don't fall off later on.
- Refrigerate for 30 minutes to set, then use a sharp knife to slice, and store.
- The bark can be stored in the fridge for over a month.
Notes
- An offset spatula makes quick work of spreading the melted chocolate. Being quick is important because you don’t want the chocolate to harden before the swirl and toppings go on.
- Pb chips sub: If you don't have peanut butter chips, you can use 3 tbsp of peanut butter, and 2 tbsp of refined coconut oil mixed in.
- Some chopped pretzels would be a great addition.
Sue Litchfield
Hi Richa, I love your recipes and make them all the time. Especially love this recipe for peanut butter bark – however do you have any suggestions for how to make the peanut butter ‘set’ – i find its really runny even after being in the fridge. Thanks in advance!
Sue
Vegan Richa Support
Did you use peanut butter chips or peanut butter and refined coconut oil?
Victoria
I made this. It’s delicious. It didn’t last long….. Easy and delicious – thank you Vegan Richa for sharing this 🙂 xx
Vegan Richa Support
glad you enjoyed!
Carolyn May Strickland
Sounds like a great recipe, because I don’t think there’s a better combo in the world than peanut butter and chocolate! But where do you find vegan peanut butter chips?
Vegan Richa Support
thank you! whenever i can’t find things in stores, I look online.
Richa
I use Davis brand
Amelie
So delicious and simple! I’m so grateful for your recipes. Thank you so much!
Vegan Richa Support
i’m grateful for your feedback, thank you
Laura
I made this over the holidays and it was a huge hit with everyone! Thanks for sharing the recipe!
Vegan Richa Support
thanks for popping in
nimrit
My mouth was watering just by seeing the pictures, I am so excited to make this and have it with my coffee guilt free every day
Vegan Richa Support
Excellent
Rebecca
Easy and delicious!
I used peanut butter + oil in place of the pb chips and pretzels instead of peanuts.
Richa
Awesome!!
Christina
Looks wonderful! Where do you find vegan peanut butter chips?!
Poonam
Can i place order? I live in Delhi.
Vegan Richa Support
Check out my shop! https://www.amazon.com/shop/veganricha
mary
Wow! what a GREAT idea to add the peanut butter – love this and so will my family 🙂
Maneesh Singh
Thank you for this amazing and really simple recipe.
arj
YUM! I’m excited to try this. Two of my fave flavors.
JoAnn
Can i use almond butter in place of peanuts . Peanut allergies in house
Thank you
Richa
Yes, it might not harden as much on the counter so keep refrigerated