Basic Bark

Who can resist velvety bittersweet, milk, or white chocolate topped with nuts, candy, or dried fruit? Try one of our bark variations below or experiment with your own favorite flavors.Movie Theater BarkCherry and Orange Peel BarkS'mores BarkPeppermint BarkLime and Macadamia Nut BarkPistachio, Dried Cranberry, and Toasted-Coconut Bark

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

Source: Martha Stewart Living, December 2010


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


  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.


Be the first to comment!