Make the dough

1. 1. Beat the butter and powdered sugar with a hand mixer or in a stand mixer briefly to soften it.
   2. Add in the vanilla and mix for a few seconds.
   3. Sift together the flour, cocoa powder, and salt in a small bowl. It’s important to sift the cocoa as the fat in it tends to make the cocoa lumpy. 
   4. Beat the dry ingredients into the butter for a few seconds until the flour disappears. The dough should look crumbly at this point.
   5. Set a piece of plastic wrap on your counter, then press the dough together into one uniform mass. Pat the dough into a flat round, then cover with the plastic wrap.

Roll the bark

1. 1. Chill the dough for 15 minutes.
   2. Get 2 pieces of  out and have 2 sheet trays at hand.
   3. Lightly sprinkle one of the sheets of  with flour, then sprinkle flour on the top of your dough flat.
   4. Place the dough unfloured side down on top the floured parchment

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      , then cover with the second piece of parchment

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      .
   5. Bring the edge of the parchment

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      to the edge of the counter and hold it in place with your hip.
   6. Roll the dough between the two sheets of parchment

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      into a sheet about 1/8″ thick. 

1. 1. Slide the parchment

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      onto a baking sheet and chill for 15 minutes in the fridge or 10 minutes in the freezer. 

Bake the bark

1. Preheat the oven to 350 degrees F (180 C).
2. After the dough has chilled, peel off the top piece of parchment

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   .  If the parchment

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   sticks at all, chill it for another 5 minutes.
3. Bake the cookie bark for 10 minutes, stopping to rotate the sheet tray 180 degrees halfway through baking. Be careful not to overbake; because of the dark cocoa, it can be hard to see how baked the dough really is. You’ll know it’s done when the top of the dough is set to the touch and your finger no longer makes a dent if you press in the middle of the cookie.
4. Set the sheet of baked bark on a wire rack to cool for 10 minutes. 

Decorate the cookie bark

1. Chop the white chocolate into pieces and then place in a small bowl.  Microwave the chocolate for about 15 seconds and then stir it.  Keep melting it, 15 seconds at a time, stirring after each round.  It should take between 45 seconds and 60 depending on your microwave.
2. Melt the peanut butter chips the same way you did the white chocolate.
3. Dip a fork into the white chocolate and drizzle swirls and stripes all across the surface.  It does not need to be perfect here.
4. Do the same with the peanut butter bark.  When you’re done with your Jackson Pollock time with the cookie bark, scatter on the rainbow sprinkles.
5. Set the bark in the freezer for about 15 minutes or until the chocolate is set.
6. When the chocolate is no longer tacky to the touch, lift the baked dough off the parchment

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   and break it into random sized pieces.  You can drop it from the parchment

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   right back into the pan for easy breaking, or break it one piece at a time.  It’s up to you!
7. Store the cookie bark in an airtight container at room temperature for up to a week or freeze it up to 2 months.