Peanut butter, creamy or chunky – your choice
Flaky sea salt (i.e. Maldon)
Melt the chocolate bark according to package directions. I like melting the chocolate in a glass bowl fitted over a pot of simmering water. The chocolate melts evenly, remains viscous, and does not burn. While the chocolate is melting, make peanut butter sandwiches with the Ritz crackers. You can either spread the peanut butter with a butter knife or use a 1 oz. cookie scoop to plop the peanut butter onto the bottom cracker. Then use the top cracker to press down the peanut butter and make a sandwich. SUGGESTION: Only fill the cookie scoop half full of peanut butter or you’ll have too much (if there is such a thing). Once you have an inventory of sandwiches, use tongs to dip them into the chocolate bark. Place completely covered cookies onto wax paper to cool. Every 10 or 12 cookies, sprinkle the top with a few flakes of sea salt before the chocolate sets. Enjoy after the chocolate hardens. Repeat the process until you run out of crackers, peanut butter, and/or chocolate. NOTE: You can speed up the setting process by putting the cookies on a cookie sheet and sliding them into the fridge or freezer.