Gluten-Free Peanut Butter Chocolate Bark
By the Gluten Free Recipes team ·
This decadent gluten-free peanut butter chocolate bark, featuring a rich, creamy peanut butter layer swirled with smooth, melted chocolate. The satisfying crunch of toasted nuts and a hint of sea salt create a delightful contrast of textures and flavors in every bite.
At a glance: This easy snacks recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 5 ingredients — including creamy peanut butter, gluten-free semi-sweet chocolate chips, coconut oil — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Peanut Butter Chocolate Bark: When preparing this snacks recipe, when preparing this recipe, always ensure that all ingredients, especially packaged items like chocolate chips and peanut butter, are certified gluten-free. Be mindful of cross-contamination in your kitchen by using clean utensils and surfaces, and avoid any ingredients that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Peanut Butter Chocolate Bark: This recipe is naturally gluten-free, relying on carefully selected ingredients like certified gluten-free chocolate chips and peanut butter. Ensure all components are free from gluten-containing grains.
Ingredients
- 1 cup creamy peanut butter
- 1 cup gluten-free semi-sweet chocolate chips
- 2 tbsp coconut oil, divided
- 1/4 cup chopped roasted peanuts or other nuts
- 1 tsp sea salt
Instructions
- 1
Line a baking sheet with parchment paper, ensuring it's large enough to hold the bark. In a microwave-safe bowl, combine the gluten-free semi-sweet chocolate chips with 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth, about 1-2 minutes total. Be careful not to overheat the chocolate.
- 2
In a separate microwave-safe bowl, warm the creamy peanut butter with the remaining 1 tablespoon of coconut oil. Microwave for 30-second intervals, stirring until the peanut butter is pourable and smooth, approximately 1 minute. This will ensure a good consistency for swirling.
- 3
Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer, about 1/4 inch thick, using a spatula. Immediately drizzle the warmed peanut butter over the chocolate layer in random lines. Use a toothpick or the tip of a knife to gently swirl the peanut butter into the chocolate, creating a marbled effect. Work quickly before the chocolate sets.
- 4
While the chocolate and peanut butter are still wet, sprinkle the chopped roasted peanuts and sea salt evenly over the surface. Gently press them down slightly to adhere them to the bark. This step adds a delightful crunch and salty contrast.
- 5
Transfer the baking sheet to the refrigerator and chill for at least 20 minutes, or until the bark is completely firm and set. Once hardened, break the bark into irregular pieces by hand or with a knife. Store the gluten-free peanut butter chocolate bark in an airtight container in the refrigerator for up to 1 week.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
- Use good-quality chocolate (70% cacao or higher for dark) — it's the primary flavor and worth the investment.
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