A guilty snack - chocolate barks

I don't know if this really counts as cooking, but I made two different kinds of barks, and I was so happy to eat them I thought I would share.

For the pretzel bark - In a double boiler melt down 12 ounces of dark chocolate (maybe Scharffenberger bittersweet 70% cacao . . .?) until it is smooth and creamy (but not burnt). In a sheet pan lined with parchment paper pour out the melted chocolate and spread it around evenly with a spatula. Crumble 1 cup of thin salted pretzels and sprinkle them across the chocolate. For the final step sprinkle with 1 1/2 teaspoons sea salt. Refrigerate for 3 hours. Once hardened, break the bark into pieces and devour.
For the peanut butter bark - melt 16 ounces of milk chocolate in a double boiler. Pour the chocolate in another lined sheet pan. Spread evenly. Warm 1 1/2 cups of peanut butter in the double boiler. Pour the peanut butter in with the chocolate. Swirl a knife through the peanut butter to make it all pretty. Place the bark in the fridge for some hours. Check to make sure it is set and then put the point of a knife into it to break it into pieces.