Chocolate Bark

0
172
Chocolate Bark
 
Serves: 24 to 36 pieces
Ingredients
  • 2 (10-ounce) bags white or dark chocolate melting wafers*
  • Peppermint-Cookie Topping and Coconut, Cranberry, and Ginger Topping (recipes follow)
Instructions
  1. Line a large square cast-iron griddle or baking pan with parchment paper, and place in refrigerator for 10 minutes.
  2. In a large microwave-safe bowl, heat desired chocolate on medium in 30-second intervals, stirring between each, until melted. Pour melted chocolate in center of prepared pan, and quickly spread with an offset spatula. Sprinkle with desired toppings. Refrigerate until set, about 30 minutes.
  3. Break into pieces. Store in an airtight container for up to 1 week.
Notes
*We used Ghirardelli.

Peppermint-Cookie Topping
 
Ingredients
  • 1½ cups chopped cream-filled chocolate sandwich cookies*
  • 1 cup crushed soft peppermint pieces
Notes
*We used Oreo Chocolate Cookie Sandwiches

Coconut, Cranberry, and Ginger Topping
 
Ingredients
  • ½ cup unsweetened flaked coconut
  • ½ cup sweetened dried cranberries
  • ¼ cup diced candied ginger

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.