Dark Chocolate Peanut Butter Bark (Low Sugar)

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 fancy 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 has no sugar added so it's 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 flaky coarse sea salt 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 toss 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 Christmas 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 baking plate made of dark chocolate *, 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 it to create 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 are using a different chocolate bar, please make a n.i. and points.

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: 6th

Green Smart Points: 6th

Purple Smart Points: 6th

Keywords: Dark chocolate peanut butter rind, low sugar rind

Photo credit: Jess Larson

sent 4th December 2020 by Gina

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