1-First, line a 9×13-inch pan with parchment paper to make lifting the bark easy later this little prep goes a long way.

2-Start by melting half of the white chocolate (227 grams) with 1/2 teaspoon vegetable oil in short microwave bursts, stirring until smooth, which takes just a few minutes and keeps things straightforward.

3-Next, spread the melted chocolate evenly in the pan and pop it in the fridge for 10-15 minutes to set without fully hardening.

4-While that’s chilling, beat the peanut butter and unsalted butter until smooth, then mix in the confectioners’ sugar, vanilla extract, and salt until everything combines nicely.

5-Once the first layer is ready, spread the peanut butter mixture over it evenly and refrigerate again.

6-Melt the remaining white chocolate with the other 1/2 teaspoon of oil the same way, then spread it over the peanut butter layer and sprinkle on the chopped candy pieces.

7-Refrigerate uncovered for 30 to 60 minutes, covering loosely after the first hour to avoid condensation.

8-Finally, lift the set bark from the pan using the parchment and cut it into pieces with a sharp knife the recipe makes about 16 servings, perfect for sharing.