Start by lining a baking sheet with parchment paper. This will help prevent the bark from sticking and make it easier to cut once it’s set.
In a double boiler or a microwave-safe bowl, melt the finely chopped dark chocolate. If using a microwave, heat it in 30-second intervals, stirring in between until smooth. If the chocolate seems too thick, add a tablespoon of unflavored vegetable shortening or coconut oil to achieve a smoother consistency.
Once the chocolate is fully melted, remove it from heat and stir in the peanut butter chips. The residual heat should melt the chips, creating a creamy mixture. If they don’t melt completely, return the bowl to the heat briefly.
Gently fold in the mini peanut butter cups, ensuring they are evenly distributed throughout the chocolate-peanut butter mixture.
Pour the mixture onto the prepared baking sheet. Use a spatula to spread it out evenly, making sure to reach the corners and edges.
Place the baking sheet in the refrigerator for about 1-2 hours or until the bark is firm.
Once set, remove the bark from the refrigerator. Use your hands or a sharp knife to break it into pieces. Serve immediately, or store it for later enjoyment!
