All Bark All Bite

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 second 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.

Dark Chocolate Toasted Coconut Almond Bark

Base:

• 1 pound dark chocolate

Toppings:

• 1 cup whole toasted almonds

• 1 cup toasted coconut

• 1 tablespoon Maldon sea salt flakes

White Chocolate Pistachio and Candied Citrus Bark

Base:

• 1 pound white chocolate

Toppings:

• ½ cup shelled pistachios

• ¼ cup candied citrus

• ¼ cup dried cranberries

Holiday Milk Chocolate Bark

Base:

• 1 pound milk chocolate

Toppings:

• ½ cup crushed pretzels

• ½ cup mini holiday M&Ms

• 8 ounces melted white chocolate (for drizzling over bark)

Dark Chocolate Peppermint Bark

Base:

• 1 pound dark chocolate

Toppings:

• ¾ cup coarsely chopped candy canes

• ¾ cup coarsely chopped York Peppermint Patties

Milk Chocolate S’mores Bark

Base:

• 1 pound milk chocolate

Toppings:

• ¾ cup coarsely chopped graham crackers

• ¾ cup mini marshmallows

• ½ cup mini chocolate chips