Basic Bark

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.

  • Prep:
  • Total Time:
  • Yield: Makes one 9-by-12 1/2-inch sheet

Source: Martha Stewart Living, December 2010

Ingredients

  • Vegetable oil cooking spray
  • Bittersweet, milk, or white chocolate, chopped, according to variation
  • Toppings, according to variation

Directions

  1. Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends.

  2. Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Pour into baking sheet, and spread in an even layer.

  3. Immediately sprinkle toppings over chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.

Cook's Notes

Bark can be refrigerated for up to 3 days.

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