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.
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.
♡ What are your favorite holiday leftovers?
- 4 cups dark chocolate pieces
- 1⅓ cup crunchy peanut butter, divided
- ½ cup powdered sugar
- 1½ tsp. vanilla extract
- pinch of salt
- ¼ cup butter, melted
- ½ Tbsp. olive oil
- scant ½ cup granulated sugar
- 1 Tbsp. flaxseed meal + 3 Tbsp. water
- 1 tsp. vanilla extract
- ¼ cup + 1 Tbsp. all-purpose flour
- ¼ cup cocoa powder
- pinch of salt
- ½ cup dark chocolate chips
- 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.
- 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 ⅓ 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.
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