Dark Chocolate Peanut Butter Bark (Recipe 33 of 150)

Tonight is Sunday dinner and the theme is Favorite Appetizer / Favorite Dessert / Favorite cocktail /Favorite Wine. A lot of favorites. Most of the guests are bringing both an appetizer and a dessert, so we won't go hungry. 

I'm made a Muffaletta Dip for my appetizer. It wasn't a "favorite" because this is the first time I've made it, but it is a favorite now. 

This recipe was super easy. I am not a sweets person (savory is my game) so I thought this sugar free dark chocolate would be sweet enough. And since I licked the spoon after, it is exactly that. I used Lily's sugar free dark chocolate like the recipe suggests. It's good chocolate. 

If you're looking for something sorta sweet and trying to stay "healthy", this might be the recipe for you.

Dark Chocolate Peanut Butter Bark

Recipe from SkinnyTaste

Serves 8

8 ounces Lily's sugar free dark chocolate baking bar*, from two 4 ounce bars

2 T creamy peanut butter

a few pinches of coarse sea salt, such as Maldon

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.