Servings 10 servings
Ingredients
- 3 cups bittersweet chocolate chips
- 2 cups assorted candy, cut into bite size pieces
Instructions
- Line a baking sheet with parchment paper.
- Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
- Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the chopped candy on top of the chocolate then place the baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened.
- Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve immediately or store in an air-tight container in a cool place.
Notes
- You can make this chocolate bark with dark, milk or white chocolate; it all comes down to your taste preferences. I usually reach for bittersweet chocolate (60–70%) because it balances the sweetness of the candy.
- To store: Chocolate bark keeps really well, which makes it a perfect make-ahead treat or edible gift. Store it in an airtight container in a cool, dry spot for up to 2 weeks. If your kitchen tends to run warm, pop the bark in the fridge in a sealed container, though it may lose a little shine from condensation once it comes back to room temp.
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