Dark Chocolate Peanut Butter Crust with Sea Salt is so easy to make, only 3 ingredients! It makes a great homemade Christmas gift!
Dark chocolate peanut butter crust
If you’re feeling like making some holiday treats and baking isn’t your thing, this bark recipe is for you! I used Lily’s Dark Chocolate Baking Bar which had no added sugar, so almost sugar free. They’re so easy and pretty hard to screw up. Perfect if you crave chocolate with no added sugar! It’s so good – I had to hide it from my husband. 🙂 If peanut butter isn’t your thing, you might also like this Cranberry Pistachio Chocolate Bark.
You only need three ingredients for this bark recipe: Lily’s dark chocolate, creamy peanut butter, and coarse sea salt flakes like Maldon. It tastes like a peanut butter cup! I’ve made them with regular dark chocolate before, but with all the sugar in chocolate, one serving would be half what I can do with Lily’s chocolate, and it tasted great! I bought it from Amazon Whole Foods. I’m not sure it will work with their other candy bars, but I can vouch for their baking bar.
How to Make Dark Chocolate Peanut Butter Crust
- Melt the chocolate and peanut butter in the microwave and swirl them into a pretty pattern on a parchment-lined baking sheet. Here the children can help!
- Then refrigerate the rind until it is firm again.
- If the bark is hard, break it into pieces and eat or wrap it in sweet cans or clear bags to give to friends and family. Giving away the sweets is a simple and inexpensive way to spread a little holiday joy.
Chocolate rind variations:
- Skip the peanut butter and top it with chopped peanuts or your favorite nuts.
- Skip the peanut butter and top it with dried fruit, chopped pretzels, mini M & Ms, etc.
- Pour the melted mixture into mini muffin cups for individual servings.
More holiday dessert recipes you’ll love:
Dark chocolate peanut butter swirl rind
Preparation time: 10 min
Cooking time: 5 min
Total time: 15th min
- 8th Ounces Lily’s sugar-free dark chocolate baking plate *, of two 4 ounce bars
- 2 tablespoon creamy peanut butter, I used Skippy
- a few pinches of coarse sea salt, like Maldon
Line a small 9 by 13 inch sheet pan with parchment paper. Put aside.
Chop the chocolate with a knife. Melt the chocolate in the microwave and stir every 30 seconds to avoid sticking. Once melted and smooth, set aside. This took about 1 1/2 minutes but will vary with each microwave.
Melt the peanut butter in the microwave in 20 second increments and stir for about 40 seconds after each step until completely smooth.
Pour chocolate on the prepared baking sheet and use a rubber spatula to spread it in a smooth layer.
Drizzle the melted peanut butter mixture onto the chocolate in parallel lines. Pass a toothpick or knife through to form vertebrae.
Top with a pinch or two of coarse sea salt.
Let the bark harden completely in the refrigerator for about 30 minutes.
After curing, break into pieces as large or small as you like.
Store the bark refrigerated in an airtight container or in a cool, dry place for up to 1 week.
* I chose Lily’s Backbar because it’s sugar free. If you’re using a different candy bar, adjust ni and dots.
Portion: 1ounce, Calories: 144kcal, Carbohydrates: 17thG, Protein: 3G, Fat: 12G, Saturated fatty acids: 6.5G, Cholesterol: 17thmg, Sodium: 19thmg, Fiber: 8thG, Sugar: 0.5G
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Keywords: Dark chocolate peanut butter rind, low sugar rind
Photo credit: Jess Larson
sent 4th December 2020 by Gina
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