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Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try one of these bark variations (or experimentwith 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; Peanut Butter Swirl Bark.

Martha Stewart Living, December 2010

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Recipe Summary test

prep:
15 mins
total:
1 hr 15 mins
Yield:
Makes one 9-by-12 1/2-inch sheet
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 9-by-12 1/2-inch rimmed baking sheet withcooking spray, and line with parchment, leaving anoverhang on ends.

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  • Melt chocolate in a double boileror a heatproof bowl setover a pan of simmering water,stirring. Pour into baking sheet,and spread in an even layer.

  • Immediately sprinkle toppingsover chocolate. Refrigerateuntil firm, about 1 hour.Peel off parchment, and breakbark into pieces.

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