Ingredients:

  • 12 ounces Dark Chocolate Chips or Wafers (70% cacao recommended)
  • 1 teaspoon Coconut Oil or Vegetable Shortening
  • 1/2 cup Creamy Peanut Butter (standard, non-natural style)
  • 1/2 teaspoon Flaky Sea Salt (like Maldon)
  • 1/4 cup Roughly Chopped Roasted Peanuts (optional)

Instructions:

  1. Line a 9x13 inch baking sheet thoroughly with parchment paper, ensuring the paper overhangs the sides for easy lifting later.
  2. Combine the dark chocolate and coconut oil in a large, dry bowl. Melt gently using short bursts (30 seconds) in the microwave, stirring well between each burst, until completely smooth with no lumps remaining.
  3. Pour the melted chocolate onto the prepared baking sheet. Use an offset spatula to spread it evenly into a rough rectangle, aiming for about 1/4 to 1/3 inch thickness.
  4. Warm the peanut butter in a separate small, microwave-safe bowl for 15-20 seconds to make it easily drizzle-able.
  5. Drizzle the warm peanut butter randomly over the chocolate base in thin lines or dollops.
  6. Take a skewer or the tip of a butter knife and gently drag it through the lines of peanut butter and chocolate to create a marbled or feathered design. Do not over-mix.
  7. Immediately sprinkle the flaky sea salt evenly over the top. If using, scatter the chopped peanuts over the surface now.
  8. Transfer the baking sheet to the refrigerator. Allow it to chill undisturbed for a minimum of 1 hour 30 minutes, or until the bark is completely solid and firm to the touch.
  9. Once solid, use the parchment paper overhang to lift the bark onto a cutting board. Break the bark into irregular, satisfying pieces using your hands or by gently tapping it.