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Melt 1/2 the chocolate or almond bark according to package instructions.
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Spread over a parchment paper lined cookie sheet. Spread it to about 1/4 inch thickness.
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Place cookie sheet in freezer.
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Meanwhile, in a large bowl whip together the peanut butter, powdered sugar, butter and vanilla until smooth and creamy.
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Take the chocolate layer out of the freezer and spread the peanut butter mixture on top of the frozen chocolate layer.
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Place this pan back into the freezer.
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While the pan is cooling, melt the remaining chocolate.
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Take the pan out of the freezer and spread the remaining melted chocolate on top of the peanut butter layer.
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Return pan to the freezer and freeze until set.
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Break into small pieces using a butcher knife.
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Store in the refrigerator or freezer until ready to serve.