Step 1

Line a small 9 x 13-inch sheet pan with parchment paper. Set aside.

Step 2

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.

Step 3

Melt the peanut butter in the microwave in 20-second increments, stirring after each increment, until completely smooth, about 4o seconds.

Step 4

Pour chocolate onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer.

Step 5

Drizzle melted peanut butter mixture in parallel lines on top of chocolate. Run a toothpick or knife through to form swirls.

Step 6

Top with a pinch or two of coarse sea salt.

Step 7

Allow the bark to set completely in the refrigerator, about 30 minutes.

Step 8

Once hardened, break into pieces as large or as small as you want.

Step 9

Keep bark stored in an airtight container refrigerated or in a in a cool, dry place for up to 1 week.