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.
- Total Time:
- Yield: Makes one 9-by-12 1/2-inch sheet
Source: Martha Stewart Living, December 2010
- Vegetable oil cooking spray
- Bittersweet, milk, or white chocolate, chopped, according to variation
- Toppings, according to variation
Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends.
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.
Immediately sprinkle toppings over chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.