It was a chocolate kind of day.

I felt I deserved to reward myself after a long, hard week. And (hopefully) passing a long, hard test this morning.

So, I decided to experiment with bark.

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My goodness, this stuff is delicious.

Basically all you do is melt chocolate, spread over a baking sheet covered with parchment, and sprinkle wonderful things over the top…or mix it in the chocolate, too. Then refrigerate it for a while to let it harden.

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This is white chocolate with crushed candy canes mixed in, then sprinkled with more. This is probably the most traditional version, and for good reason! It’s so refreshing and peppermint-y.

And a wonderful little sneak peek of the holiday season!

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This is where I had fun. Actually, I just dug through the pantry and found toppings.

Turns out they were all a success!

Now we break into pieces:

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Can you tell where I taste tested?

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Mmmm, chocolate.

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This is milk chocolate with peppermint and a white chocolate drizzle.

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Some with a peanut butter swirl, some with a Nutella peanut butter swirl, some topped with just granola.

I, of course, liked the Nutella with PB. Sarah liked the peanut butter with granola.

But we’ll save the inevitable Nutella discussion for another day.

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And then we have s’mores. I chopped up some mini marshmallows and graham crackers and there you have it! S’mores on a chocolate vehicle. Hmm, like an inside-out s’more.

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Tower o’ Bark.

The best kind of tower, in my humble opinion.

As you can see, I have a lot of this stuff.

Someone take it from me.

But if you want to make your own, here’s the incredibly easy recipe!

Basic Bark

Ingredients:

1 pound of chocolate (any kind you prefer)

Cooking spray

Toppings (whatever your heart desires)

Directions:

Coat a rimmed baking sheet with cooking spray. Line with parchment paper, leaving an overhang on ends.

In a double boiler (a heatproof bowl set over a saucepan of simmering water), melt the chocolate slowly, stirring frequently. Once completely melted, pour chocolate onto parchment lined baking sheet. Spread in an even layer. (You can also microwave the chocolate–heat for 1 minute, then in 15 second intervals, stirring each time.)

Immediately sprinkle over toppings. Lightly press down to ensure they will stick. Refrigerate for about 1 hour, or until hardened. Break bark into pieces. Keep refrigerated for up to 3 days.