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1
For the peanut butter spread, in a mixing bowl, add melted butter, powdered sugar and peanut butter. Blend on low speed, scraping down the sides until fully blended. Beat on medium high for 10 minutes. Scrape bowl and get ready for spreading!
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2
To assemble, repeat steps of layering wafer cake and peanut butter spread.
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3
Line your table with wax paper. Lay the first wafer cake down (diamond shaped up). Spread peanut butter spread on wafer cake generously from edge to edge, about 1/2 inch throughout the cake.
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4
Next, add another layer of wafer cake. Repeat spreading the peanut butter spread over. Add the third layer of wafer cake and spread a final layer of peanut butter spread.
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5
Top with a final layer of wafer cake, diamond shape up. Scrape and smooth sides of cake if any peanut butter spread spilled from layering.
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6
Transfer cake to refrigerator to chill for 30 minutes.
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7
After chilling, cut cake lengthwise and cut again widthwise 12 times, giving you 24 bars total.
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8
Melt chocolate bark in the microwave according to the directions on the package. Spread 2 teaspoons of melted chocolate on each bar, covering it completely. Let it set and turn upside down to spread more chocolate on the bottoms of bars.
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9
Chill in the refrigerator till set and serve!
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10
Notes:
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11
Chill time is cooking time
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12
Store in an airtight container lined with waxed paper between layers.
