Ingredients

• 200g dark cooking chocolate block, broken into squares
• 1/4 cup Mayver’s Crunchy Peanut Butter

Method

1. Line a large baking tray with parchment paper, set aside.
2. In a double boiler, melt chocolate over medium heat. Stirring occasionally whilst it melts.
3. Once completely melted, turn heat off.
4. Gently pour chocolate onto prepared baking tray in a small round.
5. Take a spatula or spoon and gently spread the chocolate out until 3-5mm thick or until desired thickness.
6. Dollop lines of peanut butter entirely over chocolate.
7. Take a butter knife or skewer and gently swirl peanut butter through chocolate.
8. Place tray into a refrigerator to set for 1-2 hours or overnight.
9. Once set, cut bark into shards with a sharp knife.
10. Serve and Enjoy!

This AMAYVAZING recipe and image was provided by @wholesomepatisserie