This cookies and cream bark has a secret ingredient: peanut butter. I have made this bark many times for fundraising events and it has always sold out. For Halloween, I decorated it with chocolate webs and candy eyes. For other times of the year, I make it without the decorations. Also, if you aren’t a peanut butter eater, you can leave it out of the recipe. (Click here to jump to the recipe.)
Many webs can be drawn onto one slab of bark. Make them as big as you want and then fill in with small webs in the blank leftover spaces. When cool, score or cut the chocolate with a knife around the webs to break into individual webs. Or you can break up the bark before drawing webs and make the web fit onto the chocolate piece.
Melt semisweet chocolate in a microwaveable container. Spoon the melted chocolate into a plastic bag. Cut the corner edge off the bag. For very fine webs, cut a small corner. For purposes of illustration, I cut a larger hole. Work fast so the chocolate doesn’t thicken.
Starting in the middle of the web, draw a chocolate spiral in one continuous motion. If you have to stop, just start back by overlapping the stopping point. To finish the spiral, overlap onto the previous loop. Starting in the center, drag a knife through the chocolate to the edge. Follow the pictures below to complete the web.