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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 the chocolate every 30 seconds to help avoid seizing. Once melted and smooth, set aside. This took me about 1 1/2 minutes, but will vary with every microwave.
Melt the peanut butter in the microwave in 20-second increments, stirring after each increment, until completely smooth, about 4o seconds.
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 a pinch or two of 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 in a cool, dry place for up to 1 week.