Description
This Strawberry Peanut Butter Chocolate Bark is a deliciously simple treat combining rich dark chocolate, creamy peanut butter, and fresh strawberries. With a marbled swirl of peanut butter and a refreshing burst of strawberries, this no-bake recipe is perfect for a quick, elegant dessert or snack that requires minimal ingredients and effort.
Ingredients
Scale
Chocolate Base
- 2 cups dark chocolate chips
- 1 tablespoon coconut oil (optional)
Swirl
- 1/3 cup creamy peanut butter
Toppings
- 1 cup fresh strawberries, thinly sliced
- Pinch of sea salt flakes (optional)
Instructions
- Prepare workspace: Line a baking sheet with parchment paper and make sure you have enough clear space in the fridge or freezer to chill the bark later.
- Melt chocolate: In a microwave-safe bowl, combine the dark chocolate chips with the optional coconut oil. Microwave in 30-second intervals, stirring after each until the chocolate is completely melted and smooth.
- Spread chocolate: Pour the melted chocolate onto the prepared parchment-lined sheet and use a spatula to spread it into an even, smooth layer.
- Add peanut butter swirl: Drop spoonfuls of creamy peanut butter over the chocolate and use a toothpick to gently swirl it through the chocolate, creating a marbled effect.
- Top with strawberries: Evenly distribute the thinly sliced fresh strawberries over the chocolate and peanut butter layer.
- Chill: Place the baking sheet in the fridge for 30 to 45 minutes, or until the bark is completely set and firm to the touch.
- Finish and serve: If desired, sprinkle sea salt flakes over the firm bark to enhance flavor. Then slice or break into pieces and serve immediately.
Notes
- Using coconut oil helps achieve a smoother melted chocolate texture but is optional.
- For best results, use fresh, firm strawberries sliced thinly.
- Keep the bark refrigerated until serving to maintain texture and freshness.
- The sea salt flakes add a nice contrast to the sweetness and richness but can be omitted if preferred.
- Store leftover bark in an airtight container in the fridge for up to one week.
