Peanut Butter-Stuffed Brownie Bark – Rich dark chocolate bark, sandwiched with a creamy peanut butter filling, topped with a mountain of brownie pieces and a peanut butter drizzle
This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!
I hope everyone had a great Christmas! I’m a little short on words today because I’m still in a sugar coma from all the Christmas cookies. And we still have sooo much dessert left, which I’m not complaining about, especially since it includes a few of those Mini Brownie Christmas Trees I just posted… and this.
Brownie bark on its own would be awesome, obviously. You can’t go wrong with chocolate on chocolate. But add a layer of peanut butter filling in the middle? Incredible. The peanut butter filling tastes exactly like the inside of a Reese’s, which is my favorite flavor in the entire world.
This bark is a little time consuming to put together (mostly because of the chilling and setting), but it’s so worth it.
I should just change my blog name to Panthers & Every Recipe Includes Chocolate and Peanut Butter.
Peanut Butter-Stuffed Brownie Bark
Dark Chocolate Bark
- 4 cups dark chocolate pieces
- 1 1/3 cup crunchy peanut butter divided
- 1/2 cup powdered sugar
- 1 1/2 tsp. vanilla extract
- pinch of salt
- 1/4 cup butter melted
- 1/2 Tbsp. olive oil
- scant 1/2 cup granulated sugar
- 1 Tbsp. flaxseed meal + 3 Tbsp. water
- 1 tsp. vanilla extract
- 1/4 cup + 1 Tbsp. all-purpose flour
- 1/4 cup cocoa powder
- pinch of salt
- 1/2 cup dark chocolate chips
To make the brownies:
- Preheat the oven to 350º.
- Mix together the flax and water and let sit until thickened, about 5-7 minutes.
- Combine melted butter, oil, and sugar and mix until well combined.
- Add flax and vanilla.
- Sift together the dry ingredients and fold into the wet ingredients.
- Fold in chocolate. Pour into a parchment-lined 8" pan.
- Bake for 15-20 minutes until brownies are set. Let cool completely.
To make the chocolate bark:
- Melt 2 cups of the dark chocolate. Spread a big rectangle onto a big piece of parchment, making sure to get the layer as even as possible. Chill until chocolate is set, about 30 minutes.
- Combine 1 cup peanut butter, powdered sugar, and vanilla. Mixture will be very thick, so you may need to mix it with your hands.
- Crumble an even layer over the set chocolate and press down gently.
- Melt the remaining 2 cups of dark chocolate. Pour an even layer over the peanut butter crumble.
- Before the chocolate sets, crumble up the brownie and sprinkle over top, pressing brownie into the chocolate. Melt the remaining 1/3 cup of peanut butter and drizzle over the brownie.
- Chill in the fridge until completely set, about 30 minutes.
- Once completely hardened, use a large knife to cut into big pieces.
In an airtight container, chocolate bark will last 7-10 days at room temperature.
© PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.