5 Star Reader Comment
This is quick and easy. Almost like eating a Reese’s P’nut Butter Cup!
Carol
The Day Pantry Staples Turned Into Pretty Candy
When life gets busy, I like having a little something sweet ready to go—without spending all day in the kitchen. This Peanut Butter Chocolate Bark is one of my “secret weapon” recipes.
It started as a clean-out-the-pantry experiment with almond bark, peanut butter, and chocolate chips. One quick swirl later, I had a pan of candy that looked fancy enough for a party tray but simple enough for a weeknight dessert. It keeps beautifully, which makes it perfect for the holidays, gifting, and those “I just need a bite of chocolate” moments.
Enjoy!
Donya’s Tip and Things To Know
- Chop the almond bark. If your almond bark comes in large blocks, roughly chop it before microwaving so it melts more evenly.
- Go low and slow. Microwaves vary, so always start with less time and stir often. Overheating can cause the chocolate to seize.
- Use fresh chocolate chips. Old or dry chocolate doesn’t melt as smoothly. If your chocolate looks dull or crumbly, it may be time for a new bag.
- Line the pan well. Make sure your parchment or foil runs up the sides of the pan. This gives you “handles” to lift the bark out in one piece.
- Work while it’s warm. Once you pour the chocolate-peanut butter mixture over the almond bark, swirl it right away. If it starts to cool, it’s harder to get that pretty marbled pattern.
Want more easy-to-make candy? Try my crockpot chocolate-pecan candy and peanut butter fudge next.
Ingredients For Tiger Butter Fudge
Here’s what you’ll need to make this easy bark. (As always, check the recipe card for exact amounts.)
- Almond bark (vanilla-flavored candy coating) – This melts smoothly and sets up firm, giving you a creamy base that’s easy to slice or break into pieces.
- Peanut butter – Creamy peanut butter works best here. It adds richness and that classic sweet-salty flavor we all love.
- Semi-sweet chocolate chips – These balance the sweetness of the almond bark and peanut butter and give you that beautiful swirled top.
Variations & Add-Ins
- Crunchy peanut butter: Use crunchy peanut butter for extra texture.
- Sprinkles or sea salt: Add festive sprinkles for the holidays or a light sprinkle of flaky sea salt to balance the sweetness.
- Chopped nuts: Stir in or sprinkle on chopped peanuts, pecans, or almonds before the bark sets.
- Swirl in other chips: Mix in milk chocolate, white chocolate, or butterscotch chips with the semi-sweet chocolate for a different flavor profile.
- Holiday twist: Sprinkle crushed candy canes on top for Christmas or use colored sprinkles to match any holiday or team colors.
How to Make Peanut Butter Chocolate Bark (At a Glance)
- Cut: Lift out, then cut into squares or break into pieces.
- Prep the pan: Line a small sheet pan or 8×8 dish with parchment or foil.
- Melt the almond bark: Warm in the microwave and stir until smooth, then spread in an even layer in the pan.
- Make the topping: Melt the chocolate chips, and stir in the peanut butter until smooth.
- Swirl: Drizzle over the almond bark and swirl with a knife or skewer.
- Chill: Refrigerate until firm.
Make-Ahead Holiday Candy Tips
Easy gifting: Place several pieces into cellophane bags, tins, or boxes, add a ribbon, and you’ve got a simple, homemade gift ready to go.
Prep before the rush: Make a pan a few days before your party, then cut it into small pieces and stash in an airtight container. It’s ready to pile onto dessert trays or tuck into gift bags.
Fridge storage: Keep the bark in a covered container in the refrigerator for up to 2 weeks so it stays fresh and keeps its snap.
Freezer for later: Freeze pieces in a single layer, then transfer to a freezer-safe bag or container, with parchment between layers. It keeps for about 3 months—just let it sit out a few minutes before serving.
More Holiday Desserts To Make
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Ingredients
- 24 oz almond bark
- 1 cup peanut butter
- 10-12 oz semi-sweet chocolate chips
Instructions
- Prepare a small sheet pan or an 8×8 baking dish with parchment or foil. Set aside.
- In a microwave safe bowl, melt almond bark for 2 minutes. Stir until melted. May need to be microwaved 1 to 2 more times at 30 second intervals.
- Pour onto prepared pan. Melt chocolate chips in microwave safe bowl for 2 minutes. Add peanut butter and stir until thoroughly mixed. Pour stripes of chocolate over almond bark. Using a sharp knife, make swirls in mixture to blend into a pretty pattern. Place in refrigerator to set up.
- Remove from fridge then cut into squares. Can also be broken into pieces. Wrap in pretty bags to give as gifts.
Nutrition
Peanut Butter Chocolate Bark FAQ
Yes. You can swap almond bark for white chocolate, but it’s a little more delicate. Melt it low and slow in the microwave, stirring often so it doesn’t scorch.
I recommend regular creamy peanut butter. Natural peanut butter can separate and make the mixture oily or streaky, so the texture isn’t quite as smooth.
Refrigeration helps the bark set and stay firm, especially in a warm kitchen full of holiday cooking. Once it’s set, you can keep it in the fridge or at cool room temperature in an airtight container.
You can make this bark up to 2 weeks ahead and store it in the refrigerator. For longer storage, freeze it and thaw a few pieces at a time as you need them.
Yes. Freeze pieces in a single layer, then transfer to a freezer-safe container with parchment between layers. It keeps well for about 3 months. Let it sit out a few minutes before serving.
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Tiger Fudge does NOT say how much white almond bark to use!!
It also only says “small” pan!! What’s “small?”
Makes it impossible to make with such unclear or omissions!
▢24 oz almond bark
▢1 cup peanut butter
▢10-12 oz semi-sweet chocolate chips
8×8 pan is probably your best bet
Hope it works out for you!
Merry Christmas!
This tastes great but I had the hardest time melting the chocolate chips. Had to put in pan over warm water to get it to melt. Definitely needs the peanut butter in both types of chips to get it smooth enough.
Such pretty fudge! One question, though: When this cools, is it soft and fudge-like in texture, or is it as hard as the white almond bark?
Hey Pat. Great question. The texture is more like fudge but just a bit firmer. Since you add in the peanut butter it does get a bit creamer. Let me know how you like it!
XO,
~Donya
Hi, made 2 pans of theses today, except mine is very dark, not pretty swirls like yours which shows more white with different chocolate swirls.. Help!! what did I do wrong??? Thanks ;))
Oh no! Hmmm, the only thing I can think of is that maybe you swirled (not sure that’s a word) too much. Is that possible. I used a steak knife but a regular knife would work too. Let me know if this helps.
XO,
~Donya
Thanks Donya for such a sweet recipe!! Can’t wait to make this and give to my peeps this season. Love all your posts!!
Merry Christmas!!???
Thank you, sweet Judy! Your comments have made my day. Merry Christmas to you too, my friend!
XO,
~Donya
Can I use plain white bark instead of almond bark? I have family members who are allergic to tree nuts, but they can have peanuts.
Hey Elena. You certainly use the plain white bark. I hope you like the fudge! Merry Christmas.
XO,
~Donya
This is the best looking dessert I’ve ever seen. Anyway looks so delicious and propably taste much better.
Thank so much, Cam! I sure is tasty and who doesn’t like something so pretty, right?
XO,
~Donya
This looks amazing! I love your little trick on hiding the peanut butter 😉 Clever lady!
Thanks!!
XO,
~Donya
That looks so pretty and good. I’m going to have to make it for Christmas. You said small sheet pan but what size would you say it would work best using? Thanks for posting the recipe. I love trying new things.
Thanks Ginger! I use the smaller sheet pan that normally comes in a set. I call it a 1/2 sheet pan but that’s not official. You could also use an 12 X 9 glass baking dish as well. Hope that helps.
Merry Christmas!
~Donya
Yum, and so pretty. Merry Christmas
Thanks, Pamela! Merry Christmas to you too.
XO,
~Donya