Toppings from candy to coconut make these holiday barks giftable... if you can resist eating them straight off the pan PHOTOS: TARA BOTWINICK RECIPES + FOOD STYLING: KATE BERNHARDT
MAKES ONE 9"x12.5" SHEET Use this bark as a canvas for the variations on these pages. 1. Line a 9"x12.5" rimmed baking sheet with parchment paper. 2. Break up chocolate and place in a heatproof bowl. Microwave chocolate in 30 s足 econd increments. Stir in between increments, and pull out bowl when chocolate is almost melted. 3. While chocolate is still warm, carefully pour over parchment paper and spread into a flat, even layer. Sprinkle with desired toppings. 4. Refrigerate until firm, at least 1 hour. Once cold, peel bark off parchment paper and break into pieces. 38 || bakedmagazine.com bakedmagazine.com 38
