Sinfully Delicious Chocolate Peanut Butter Bark (Gluten & Dairy Free)

Brittle just got a little better! 


I’ve successfully made this version of Chocolate Peanut Butter Bark on three different occasions, and each time I had people begging for the recipe, so I thought it was time to share the love.

• 26-40 salted top crackers of your choice(depending on the size). These ones work well.
• 1 cup virgin coconut oil (or organic butter)
• 1/4 cup unsweetened raw peanut butter, crunchy
• 1/2 cup coconut sugar

Chocolate Topping:
I didn’t have any chocolate chips when I first tried this recipe so I used raw cacao powder mixed with maple syrup. The second time I tried this recipe, I did use chocolate chips, which were easier to spread, but I ended up preferring the raw cacao and maple syrup, which is what I used for this last version. To make the cacao powder mixture a bit easier to spread, add one tablespoon of coconut oil and warm over low heat before you begin, then set aside until ready to use.

• 1/2 cup raw cacao powder (or 2 cups semisweet chocolate chips)
• 1/3 cup maple syrup (not needed if you use chocolate chips)
• 1 Tbsp. Coconut oil (not needed if you use chocolate chips)

Nut and Seed Topping:
• 1/2 cup pumpkin seeds
• 1/2 cup almond slivers
• 1/4 cup hemp seeds
• Handful of toffee bits

1. Preheat oven to 350°.
2. Line a baking sheet with heavy-duty tin foil. Wrap the foil completely around the edges, making sure to get in the corners so all the crackers sit flat.
This is probably the only time I’ve used aluminum foil in years. I almost always use parchment paper when baking, but it doesn’t quite work for this recipe.
3. Arrange a single layer of crackers on the foil and set aside.
4. In a large saucepan, melt coconut oil or butter over low heat. Be careful not to overheat and scorch the coconut oil.
5. Add the coconut sugar and peanut butter and bring to a light boil, stirring continuously for 1-2 minutes, or until the sugar is dissolved.
6. Remove saucepan from heat and carefully pour the mixture evenly over the crackers.
7. Bake for 8-10 minutes, or until the top begins to bubble.
8. Remove from oven and immediately spread the chocolate mixture (or chocolate chips), over the top. If you are using chocolate chips, allow them to soften for a few minutes after you apply them, then spread evenly over the top with a spatula.
9. While the chocolate is still warm and melty, sprinkle the top with the nuts, seeds or other toppings of your choice.
For this batch, I used raw pumpkin seeds, hemp seeds, almond slivers and toffee bits.
10. Lightly press down the nut and seed topping with the back of a spoon to be sure they set into the chocolate.
11. Refrigerate for one hour or until set, then break into pieces, share and enjoy!


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