Mix and Match Chocolate Bark

This bark is delicious, and not at all like the peppermint/chocolate/saltine bark many poeple make.  In my opinion, this is much yummier because the base is all chocolate!

                                                              

You can mix and match your own combinations from the following categories:

Chocolate: 1 pound

  

• Bittersweet chocolate
Semisweet chocolate
White chocolate
Half bittersweet and half white chocolate (for swirled bark)

Crunchy Toppings: 1/2 cup, chopped

• Almonds
• Walnuts
• Macadamia nuts
• Pecans
• Peanuts
• Pistachios
• Cashews
• Pine nuts
• Hazelnuts
• Peppermints
• Toffee
• Nut brittle
• Toasted coconut flakes
• Peanut butter chips
• Banana chips

Chewy Toppings: 1/2 cup, chopped

 

• Dried figs
• Dried apricots
• Dried cherries
• Dried cranberries
• Dried mangoes
• Raisins
• Mini marshmallows
• Candied orange peel
• Crystallized ginger

Spices (optional)

• Red pepper flakes
• Flaky sea salt
• Crushed cardamom seeds
• Toasted fennel seeds
• Crushed pink peppercorns

1. Line a baking sheet with foil, shiny-side up; smooth out the creases
2. Pick your ingredients and set them to the side
3. Make sure all tools are dry. Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. (For swirled bark, put all but 1/2 cup of each chocolate in 2 separate bowls.) 
4. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. (For swirled bark, microwave each chocolate separately at 15-second intervals.) 
5. Immediately add the reserved chopped chocolate to the bowl(s); stir vigorously until melted and shiny. Don’t worry if there are a few small unmelted pieces. 
6. Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick (For swirled bark, pour the 2 chocolates side by side on the baking sheet; use the spatula to swirl them together.) 
7. Press your crunchy and chewy toppings into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with spices, if desired. Let the bark harden completely at room temperature, about 1 hour
8. If the room is warm, you may need to freeze the bark for a few minutes
9. Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks

*I've made mini marshmallow and almond bark as well as Elvis bark (banana chips, peanut butter chips, and smashed peanut butter M&Ms)