Instructions

1. 1

   Prepare a small 9 x 13-inch baking pan by lining it with parchment paper. Set it aside for later use.

2. 2

   Using a knife, finely chop the chocolate. Place it in the microwave to melt, stirring every 30 seconds to prevent it from seizing. Once it reaches a smooth and melted consistency, remove it from the microwave and set aside. This process typically takes around 1 1/2 minutes, but may differ depending on your microwave's wattage.

3. 3

   In a separate bowl, heat the peanut butter in the microwave in 20-second intervals, stirring well after each interval, until it is completely smooth, which should take about 40 seconds.

4. 4

   Transfer the melted chocolate to the lined baking sheet, using a rubber spatula to spread it into an even layer.

5. 5

   Drizzle the smooth peanut butter over the chocolate in straight lines. Use a toothpick or knife to swirl the two mixtures together for a marbled effect.

6. 6

   Sprinkle a pinch or two of coarse sea salt over the top for added flavor.

7. 7

   Place the baking sheet in the refrigerator and allow the bark to set fully, which will take approximately 30 minutes.

8. 8

   Once the bark has hardened, break it into pieces of your desired size.

9. 9

   Store the bark in an airtight container in the refrigerator or in a cool, dry area for up to 1 week.

Nutrition Information

Notes & Tips

• *I chose Lily's baking bar because it's sugar free. If using another chocolate bar, adjust n.i. and points.