Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try one of these bark variations (or experiment with your own favorite flavors): Movie Theater Bark; Dried Cherry and Orange Peel Bark; S'mores Bark; Peppermint Bark; Lime and Macadamia Nut Bark; Pistachio, Dried Cranberry, and Toasted-Coconut Bark; Cookies-and-Cream Bark; Crackly Two-Tone Bark; and Peanut Butter Swirl Bark.
- Total Time:
- Yield: Makes six 2 1/2-by-5-inch bars
Source: Martha Stewart Living, December 2010
- Vegetable oil cooking spray
- Bittersweet, milk, or white chocolate, chopped, according to variation
- Toppings, according to variation
Coat 6 small loaf pans (2 1/2 by 5 inches) with cooking spray, and line with parchment, leaving an overhang on long sides.
Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Divide among pans (3 tablespoons each) and spread in an even layer.
Immediately sprinkle toppings over chocolate, dividing evenly among pans. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.