I make all my bark on a half sheet pan (18"x13") lined with a sheet of parchment paper.
Type of chocolate (white, milk, semi-sweet, dark) and toppings used are interchangeable, be creative!
I use a butter knife and poke it into the bark all around the pan in random spots to break it up into rigid chunks.
Most recipes have you melt chocolate in a double boiler over the stove top, this may be the safest way to melt chocolate but I feel like it's the longest. I love using the microwave (30 second intervals) or the oven. Pictured below are the chips after 2 minutes and then after 4 at 225°
Spread chocolate evenly over parchment lined sheet pan. Put into the oven for 2 minutes, take out and spread around with rubber spatula. Put them back int he oven for another 2 minutes. Take out and spread until smooth with rubber spatula.
Salted Caramel Bark
So far this is the favorite of all the barks I make. The bottom is made of pretzels but you could easily use ritz crackers or saltine crackers.
small pretzels (regular, window pane)
2 sticks butter
2 cups brown sugar
24oz semi sweet chocolate chips
sea salt
Preheat oven to 400º Arrange pretzels evenly over parchment paper on sheet pan.
In a sauce pan, prepare caramel, heat butter and sugar over medium high heat and bring to a boil. Allow to boil for about 30 seconds. It should be well combined and look a little foamy.
Drizzle caramel evenly over pretzels and place in the oven for 5 minutes. About 2 minutes before it's done, start heating the chocolate chips in a microwave safe container in 30 second intervals until completely melted.
Pull pan out of the oven and allow to sit for 1 minute for caramel to stop bubbling and then poor melted chocolate over top. Spread chocolate around evenly. Sprinkle with sea salt and put in the fridge until set and ready to break apart.
This bark is very delicious. I've heard of using ritz or saltine crackers in place of the pretzels. I think pecans (turtle), almonds (almond roca) or peanuts (chocolate covered payday???) would be excellent too!
Peppermint Bark
This one is another favorite and super easy!
1 pound (24oz) white chocolate chips or white almond bark
1/2 teaspoon peppermint extract
12 broken or crushed candy canes, unwrapped
Heat chocolate chips in a large microwave safe bowl. Put them in for 1 minute and stir them around. Then put them back in for about 45 seconds to 1 minute. Stir until completely melted and smooth.
Add extract and mix well.
Pour onto parchment paper lined sheet pan and spread around evenly.
Sprinkle candy canes on top and place in fridge to set up and then break.
*Crush candy canes in 1 gallon ziplock bag with a meat mallet.
Hot Cocoa Bark
1 pound (32oz) milk chocolate chips
6 oz white chocolate chips
mini candy canes
mini marshmallows
Preheat oven to 225°
Spread milk chocolate evenly over parchment lined sheet pan. Put into the oven for 2 minutes, take out and spread around with rubber spatula. Put them back int he oven for another 2 minutes. Take out and spread until smooth with rubber spatula.
While milk chocolate is melting in oven for the second time, melt the white chocolate in a bowl in the microwave for 30 seconds. Stir and heat again for another 30 seconds. Stir until smooth.
When milk chocolate comes out of oven, dollop white chocolate around on top and use a spoon or butter knife to make swirls.
Sprinkle with candy canes and marshmallows.
Place in the fridge until set and then break.
Ginger Cinnamon Bark
1 pound (32oz) milk chocolate chips
royal icing (homemade or store bought)
gingersnap cookies
red hots
Preheat oven to 225°
Spread milk chocolate evenly over parchment lined sheet pan. Put into the oven for 2 minutes, take out and spread around with rubber spatula. Put them back int he oven for another 2 minutes. Take out and spread until smooth with rubber spatula.
Drizzle royal icing on top of chocolate.
Sprinkle with gingersnaps and red hots.
Place in fridge to set up and then break.
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