Before you start, ensure your workspace is clean and organized. Line a baking sheet with parchment paper, allowing some overhang for easy removal later.
In a microwave-safe bowl, combine the coarsely chopped semi-sweet chocolate. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
In another microwave-safe bowl, add the peanut butter chips and the tablespoon of creamy peanut butter. Microwave similarly in 30-second intervals, stirring until completely melted and smooth.
Pour the melted chocolate onto the prepared baking sheet, spreading it evenly with a spatula. Then, dollop the melted peanut butter mixture over the chocolate in random spots.
Using a spatula or a toothpick, gently swirl the peanut butter mixture into the chocolate. Be careful not to overmix; you want to create beautiful swirls without fully combining the two.
If desired, sprinkle a pinch of sea salt on top for an added flavor dimension. You can also sprinkle chopped nuts or dried fruit for extra texture.
Place the baking sheet in the refrigerator for about 1-2 hours, or until the bark is completely set. Once firm, you can break it into pieces or cut it into squares.
