Chocolate and peanut butter is one of those combos that just works every single time. Today I’m sharing my gluten free chocolate peanut butter bark, and it’s ridiculously good.

This is one of the easiest treats you can make. You melt some dark chocolate, spread on a peanut butter layer, add crushed pretzels and sea salt, and let it set.

Everything in this recipe is naturally gluten free, so you don’t have to worry about substitutions or weird ingredients. Just make sure your dark chocolate chips and pretzels are certified gluten free and you’re all set.

The salty-sweet thing going on here is what makes this bark so addicting. The flaky sea salt on top really brings it all together.

Whether you’re making this for yourself, bringing it to a party, or giving it as a gift, it always disappears fast. Trust me on that one.

Why You’ll Love This Recipe

No Baking Required – This chocolate peanut butter bark doesn’t need an oven at all. You just melt, spread, and chill, which makes it one of the easiest gluten free desserts you can make.

The Sweet and Salty Balance Is Amazing – The powdered sugar and dark chocolate bring the sweetness, while the flaky sea salt on top and crushed pretzels add that perfect salty crunch. Every bite hits both cravings at once.

Chocolate and Peanut Butter Is a Perfect Combo – There’s a reason chocolate and peanut butter is one of the most loved flavor combos ever. The rich dark chocolate with creamy peanut butter is seriously hard to beat.

Naturally Gluten Free – With dark chocolate chips, peanut butter, and gluten free pretzels, this bark is safe for anyone avoiding gluten without sacrificing any of the flavor or fun.

Ingredients

12 oz Dark Chocolate Chips
1 cup Creamy Peanut Butter
1/4 cup Powdered Sugar
1/2 teaspoon Vanilla Extract
1/4 teaspoon Sea Salt
1/2 cup Crushed Gluten Free Pretzels
Flaky Sea Salt for topping

How to Make

Step 1

Line a 9×13 inch baking sheet with parchment paper. Melt dark chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth.

Step 2

Pour melted chocolate onto the prepared baking sheet and spread into an even layer about 1/4 inch thick.

Step 3

In a microwave-safe bowl, mix peanut butter, powdered sugar, vanilla, and sea salt. Microwave for 30 seconds until softened and stir until smooth.

Step 4

Drop spoonfuls of peanut butter mixture over the chocolate layer, then swirl with a toothpick to create a marbled effect. Sprinkle with crushed pretzels and flaky sea salt.

Step 5

Refrigerate for 1 hour until completely set, then break into pieces. Store in an airtight container in the refrigerator for up to 2 weeks.

Helpful Tips

Melt the Chocolate Slowly

When you microwave the chocolate chips, stick to those 30-second intervals and stir well each time. It might feel slow, but chocolate burns really fast in the microwave and once it seizes up or gets grainy, there’s no fixing it.

After the second or third round, the chips might still look solid even though they’re mostly melted. That’s normal. Just keep stirring and the residual heat will melt the rest without needing more microwave time.

If you want extra insurance, toss a teaspoon of coconut oil in with the chips. It helps the chocolate melt smoother and gives the bark a nice snap once it sets.

Spread the Chocolate Quickly

Once the chocolate is melted, pour it onto the parchment and spread it right away. Dark chocolate starts to set pretty fast, especially on a cool baking sheet, so you don’t have a lot of time to work with it.

Use an offset spatula or the back of a spoon to spread it evenly to about 1/4 inch thick. Don’t go too thin or the bark will crack into tiny pieces when you break it apart later.

It doesn’t need to fill the entire 9×13 pan. Just aim for a roughly even rectangle and don’t stress about making the edges perfectly straight.

Get the Peanut Butter Mixture Right

The peanut butter mixture needs to be warm and loose enough to drop and swirl easily over the chocolate. If it’s too thick after microwaving, give it another 10-15 seconds and stir again until it flows off a spoon smoothly.

Make sure you mix the powdered sugar in really well so there aren’t any clumps hiding in there. A fork works great for this since it breaks up the sugar better than a spoon.

Frequently Asked Questions

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate chips if you prefer a sweeter bark. Dark chocolate gives a nice contrast to the sweet peanut butter filling, but milk chocolate works just fine if that’s more your style.

Just keep in mind that milk chocolate melts a little differently and can be slightly softer at room temperature, so you may want to store the bark in the fridge to keep it firm.