Martha Stewart Living, December 2010
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
Yield Makes one 9-by-12 1/2-inch sheet
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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.
Bark can be refrigerated for up to 3 days.