Start to Finish: 15 minutes active, 1 hour inactive
Servings: 3/4 pound of candy
Chocolate bark is all about the toppings. Crushed peppermints, pretzel pieces and chopped nuts are a few ingredients that impart the textural contrast that makes chocolate bark as exciting to create as it is to eat. Chocolate chips add another dimension of simplicity to this time-tested treat: There's no need to temper chocolate chips as you do for baking chocolate -- it's as simple as melt, pour and garnish. The following recipe has been adapted from Hersheys.com.
- Cooking spray
- 9-by-13-inch cookie sheet
- Parchment paper
- 2 cups of semisweet or dark chocolate chips
- 1/4 to 1/3 cup garnish
Prep 1/4 to 1/3 cup of garnish and set it aside. For peppermint bark, crush 12 to 15 candy pieces.
Spray the cookie sheet with a light layer of cooking spray. Press a piece of parchment paper on the greased cookie sheet. The paper should be long enough to hang over the edges by a couple inches.
Fill a pot about three-fourths full of warm water and set it on the stove. Place a stainless steel mixing bowl on the pot and bring the water to a gentle simmer.
Pour the chocolate chips in the mixing bowl. Allow the chocolate to melt, stirring occasionally.
Pour the chocolate into the center of the baking sheet. Spread the chocolate outward in an even layer using a rubber spatula; the chocolate should be about 1/2 inch thick. Tilt the cookie sheet if needed to help even out the chocolate.
Sprinkle the garnish over the warm chocolate. Set the cookie sheet in the refrigerator and allow one hour for the chocolate to set.
Lift the parchment paper off the cookie sheet after the chocolate sets. Break the bark into pieces. Store the chocolate bark in an airtight container in the refrigerator up to three days.
Microwave the chocolate chips as an alternative to using a double boiler. Microwave the chips at 50 percent power for 1 minute and stir them. Microwave in 15-second increments -- stirring in between each heating -- until the chocolate is smooth.