Melt your chocolate using the double boiler method or by microwaving it in a bowl at 30-second intervals, stirring between each one.

Once melted, mix in the granular erythritol to the chocolate and set aside.

While they are still in the bag, crunch up the pork rinds into small pieces. Open the bag at the top and pour in 1/4 cup confectioner erythritol into the bag.

Fold the top of the bag closed and shake to coat the pork rinds with the confectioner erythritol and set the bag aside.

Microwave the peanut butter in a small bowl for about 35 seconds.

Stir in the remaining 1/4 cup confectioner erythritol to the heated peanut butter.

Pour the coated pork rinds into the melted chocolate mixture and stir gently, folding them together.

Line a half baking sheet with parchment paper.

Pour the chocolate and pork rind mixture onto the lined baking sheet and spread it out to cover the entire sheet.

Slowly pour the peanut butter mixture over the chocolate mixture, trying to get a swirly pattern. Use a toothpick to create additional swirls.

Carefully transfer the baking sheet to the refrigerator for an hour to set.

When the bark has fully harden in the refrigerator, break it into pieces.