Dark Chocolate Peanut Butter Swirl Bark
Ingredients
- 8 ounces Lily's sugar free dark chocolate baking bar* (from two 4 ounce bars)
- 2 tablespoons creamy peanut butter (I used Skippy)
- a few pinches of coarse sea salt (such as Maldon)
Instructions
- 1
Line a small 9 x 13-inch sheet pan with parchment paper. Set aside.
- 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.
2 min - 3
Melt the peanut butter in the microwave in 20-second increments, stirring after each increment, until completely smooth, about 4o seconds.
- 4
Pour chocolate onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer.
- 5
Drizzle melted peanut butter mixture in parallel lines on top of chocolate. Run a toothpick or knife through to form swirls.
- 6
Top with a pinch or two of coarse sea salt.
- 7
Allow the bark to set completely in the refrigerator, about 30 minutes.
30 min - 8
Once hardened, break into pieces as large or as small as you want.
- 9
Keep bark stored in an airtight container refrigerated or in a in a cool, dry place for up to 1 week.
Nutrition
Per serving (based on 8 servings)
