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Chocolate Peanut Bark

Melted chocolate sets in a thin sheet with roasted peanuts and a little salt. It is a candy you break, not a bake, and it needs the fridge only long enough to firm up.

Prep
10 min
Cook
5 min
Total
15 min
Servings
12
Difficulty
Easy
Jump to recipe
Broken pieces of chocolate bark with peanuts.

Why you’ll love it

  • Chocolate, peanuts, a little coconut oil, and salt.
  • The peanuts are roasted, so they stay crunchy.
  • A thin sheet sets faster and breaks cleaner.
  • It is a dessert that packs.

Ingredients

Servings12

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

Rough grocery estimate for the full recipe: about $6–$9 at a typical US supermarket. Prices vary by store, region, and season.

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Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Line a baking sheet with parchment.

  2. 2

    Melt the chocolate and coconut oil in a heatproof bowl set over a pan of barely simmering water, stirring, until smooth. Do not let the bowl touch the water.

  3. 3

    Stir in the peanuts. Spread the mixture about 1/4 inch thick on the parchment.

  4. 4

    Sprinkle the flaky salt over the top.

  5. 5

    Chill until firm, about 30 minutes. Break into pieces.

Pro tips

  • A drop of water will seize the chocolate. Keep the bowl dry.
  • If the chocolate gets grainy, it overheated. Start over. You cannot stir seized chocolate smooth.
  • Salted peanuts plus a little flaky salt is enough. Do not add a heavy extra pinch of table salt.

Easy substitutions

Peanuts
Toasted almonds
Semisweet chocolate
Dairy-free dark chocolate if you need the bark dairy-free, and check the label
Flaky salt
A small pinch of kosher salt

Storage and reheating

Storage

Keep covered at cool room temperature up to 1 week, or refrigerate if your kitchen is warm.

Reheating

Do not heat it. It is ready when it snaps.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
200
Protein
4 g
Carbs
18 g
Fat
14 g
Fiber
2 g

Budget friendly · Stovetop · Vegetarian, Gluten-Free

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients