Instructions

• Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
• Melt the semi-sweet chocolate: place the coarsely chopped chocolate in a heatproof bowl. For a double boiler, set the bowl over a pot of barely simmering water (water should not touch the bowl) and stir until the chocolate is fully melted and smooth, then remove the bowl from the heat. Or microwave the chocolate in a microwave-safe bowl in 20-second increments, stirring after each increment, until melted and smooth. Set the melted chocolate aside briefly.
• Combine the peanut butter chips and the creamy peanut butter in a small heatproof bowl. Microwave at 50% power in 20-second increments, stirring after each increment, until the mixture is completely smooth and melted.
• Pour the melted semi-sweet chocolate onto the prepared baking sheet. Use a rubber spatula to spread it into an even, smooth layer to your desired thickness.
• Drizzle the melted peanut butter and chip mixture over the chocolate in parallel lines or dots across the surface.
• Use a toothpick or a knife to drag through the chocolate and peanut butter lines to create a swirl pattern. Work quickly while the chocolate is still soft.
• Transfer the baking sheet to the refrigerator and chill until the bark is completely set and firm, about 30 minutes.
• Remove the set bark from the baking sheet and break it into pieces of your preferred size.
• Store the bark in an airtight container at room temperature in a cool, dry place for up to 1 week. During warmer months, store the bark in the refrigerator for up to 2 weeks.