2 Lily’s extra dark chocolate bars 2.8 ounces each
8 Tbsp PB2
1 Tsp Vanilla
1/4 to 1/2 tsp sea salt
In a small bowl melt the chocolate. 30 second intervals. It took me 1 minute 15 seconds total.
While melting the chocolate mix the PB2 with 6 TBSP water.
Add vanilla to your PB2 mixture and stir until well combined.
Pour your chocolate into a baking sheet that has been covered in parchment paper. Spread it out until you have the thickness you want (consider the number of pieces you want as well). Pour your PB2 mixture over. *You can also mix the chocolate and PB2 mixture together before pouring onto the baking sheet.
Sprinkle with sea salt and put in freezer for at least an hour.
Store in fridge for a softer firmness and in the freezer for a bark texture!
Weight watchers friends, on my ww personal points these Chocolate Peanut Butter Bark come to 2 points each if you break into 14-25 pieces. If you get more than 25 pieces they’re 1 point each. I got 26 pieces, not counting as I broke…just breaking in sizes I wanted my bark to be.