Preparation
Baking Directions:
1.Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends.
2.Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring.
Pour into baking sheet, and spread in an even layer.
3.Immediately sprinkle toppings over chocolate.
Refrigerate until firm, about 1 hour.
Peel off parchment, and break bark into pieces.
Serving Directions:
Variations:Cherry and orange peel barkS'mores barkPeppermint barkLime and macadamia nut barkPistachio, dried cranberry, and toasted-coconut bark
Tips:
Bark can be refrigerated for up to 3 days.
