Line a large baking tray with parchment paper, set aside.
In a double boiler, melt chocolate over medium heat. Stirring occasionally whilst it melts.
Once completely melted, turn heat off.
Gently pour chocolate onto prepared baking tray in a small round.
Take a spatula or spoon and gently spread chocolate out until 3-5mm thick or until desired thickness.
Dollop lines of almond butter entirely over chocolate.
Take a butter knife or skewer and gently swirl peanut butter through chocolate.
Place tray into refrigerator for 30 minutes-1 hour or until completely set.
Once set, cut bark into shards with a sharp knife.
Serve and Enjoy!
Notes
Store bark in an airtight container, refrigerated, for 1-2 weeks. Ensure you have a wide enough baking tray so you can spread your chocolate out enough.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=7198