Make chocolate peanut butter bark on top of a layer of homemade caramel sauce and store bought shortbread cookies for an amazing cookie bark recipe!

Candy bark recipes are one of my favorite treats to make because they are just so easy! My kids love to make Fairy Bark. But it’s easy to invent your own bark just using candy chips of any flavor and then layering on toppings. This recipe is a cookie bark recipe where you add a layer of cookies to the candy because why not?!

In this bark recipe we layer cookies, caramel, chocolate chips and peanut butter chips then top it all off with candy coated peanut butter candies and peanuts. It’s an explosion of flavor!

Easy Chocolate Peanut Butter Cookie Bark

Preheat oven to 350 and grease a 9×13 pan with cooking spray. Line the pan with parchment paper and grease the parchment paper with cooking spray.

Line the cookies into the pan, cutting the edge or end cookies in half as necessary to fit into the pan.

Mix melted butter and brown sugar together. Microwave for 2 minutes, stirring every 30 seconds (and watch, because near the end it will begin to boil over, don’t let that happen!). Stir after each increment to mix well. After 2 minutes, you’ll have a thick caramel sauce. Pour over cookies in pan.

You can also make this mixture on a stove top. Put the butter and brown sugar in a small pot over medium heat. Stir constantly until a thick caramel texture sauce forms. Remove from heat immediately.

Carefully pour the caramel sauce over the cookies on the pan making sure to cover all the cookies. If you want to make this really quick and easy, use a store bought jar of caramel ice cream topping!

Bake for 8-10 minutes or until puffy and bubbly, but not bunt. Remove from oven and let set for 5 minutes.

Sprinkle with chocolate and peanut butter chips and let set for 5 minutes. The chips should begin to soften and melt.

Use a knife or offset spatula to spread the melted chips across the cookies.

Top with peanuts and candy coated peanut butter candies. The chocolate still needs to be soft enough to “hold” the peanuts and candy, but not hot enough to melt the candies. Refrigerate for an hour.

Cut the bark in irregular pieces. Package in tins or bags and attach a gift tag for a fun homemade gift!

Yield: 1 dozen

Chocolate Peanut Butter Shortbread Cookie Bark

Make chocolate peanut butter bark on top of a layer of homemade caramel sauce and store bought shortbread cookies for an amazing cookie bark recipe!

Cook Time 7 hours

Total Time 7 hours

Ingredients

1 package, 11.4oz Shortbread Cookies
3/4 cup butter, melted
3/4 cup brown sugar
1 cup chocolate chips
1 cup peanut butter chips
1 cup peanut butter candy in a candy shell
1/2 cup chopped peanuts (dry roasted, unsalted was used)

Instructions

Preheat oven to 350 and grease a 9x13 pan with cooking spray. Line the pan with parchment paper and grease the parchment paper with cooking spray.
Line the cookies into the pan, cutting the edge or end cookies in half as necessary to fit into the pan.
Mix melted butter and brown sugar together. Microwave for 2 minutes, stirring every 30 seconds (and watch, because near the end it will begin to boil over, don't let that happen!). Stirring after each increment to mix well. After 2 minutes, you'll have a thick caramel sauce. Pour over cookies in pan.
To make this mixture on a stovetop: Put the butter and brown sugar in a small pot over medium heat. Stir constantly until a thick caramel texture sauce forms. Remove from heat immediately.
Bake for 8-10 minutes or until puffy and bubbly, but not burnt. Remove from oven and let sit for 5 minutes. Sprinkle with chocolate and peanut butter chips and let sit for 5 minutes. Use a knife to spread the melted chips across the cookies.
Top with peanuts and Reese's pieces. Refrigerate for an hour.
Cut the bark into irregular pieces.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 304Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 15mgSodium: 177mgCarbohydrates: 27gFiber: 2gSugar: 16gProtein: 6g