Preparation Steps

• Line a small 9 x 13-inch sheet pan with parchment paper. Set aside.
• Chop the chocolate with a knife. Melt the chocolate in the microwave, stirring every 30 seconds to avoid seizing. Once melted and smooth, set aside.
• Melt the peanut butter in the microwave in 20-second increments, stirring after each increment, until completely smooth.
• Pour chocolate onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer.
• Drizzle melted peanut butter mixture in parallel lines on top of chocolate. Run a toothpick or knife through to form swirls.
• Top with coarse sea salt.
• Allow the bark to set completely in the refrigerator, about 30 minutes.
• Once hardened, break into pieces as large or as small as you want.
• Keep bark stored in an airtight container refrigerated or in a cool, dry place for up to 1 week.