Rating: 3.46 stars
35 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 2

Who can resist velvety chocolate—bittersweet, milk, or white—topped with nuts, candy, or dried fruit? Try our other bark variations, or experiment with your own favorite flavors.

Martha Stewart Living, December 2010

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Recipe Summary

prep:
15 mins
total:
1 hr 15 mins
Yield:
Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2 by 5 inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

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Cook's Notes

Bark can be refrigerated for up to 3 days.

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Reviews (1)

35 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
12/25/2012
This looks very delicious. Will definitely use this for my new year party.