It’s just over a week until Christmas, so I wanted to personally deliver this holiday Mollygram directly to you! Let’s make some chocolate bark together:
Did you get all that? Here’s the recipe (from #sheetpansuppers!), just in case.
Chocolate Candy Bark
- 3 cups chocolate chips (dark, milk, and/or white, your choice)
- About 2 cups toppings (again, your choice! I used m&m candies, crushed candy canes, and broken pretzels)
Preheat the oven to 325 degrees F., with a rack in the center position. Line a sheet pan with parchment paper.
Spread the chocolate chips out in an even layer in the center of the sheet pan.
Bake the chocolate chips until they’ve started to melt but still hold their shape, about 5 minutes.
Remove the pan from the oven and use a small offset or rubber spatula to spread the melting chocolate evenly around the pan. If you’re using more than one type of chocolate and don’t want them to mix, wipe the spatula between spreadings.
Immediately sprinkle the topping(s) evenly over the melted chocolate, gently pressing them down so they’ll adhere. Refrigerate bark, uncovered, until the chocolate is firm and the toppings have set, about 1 hour.
Use your hands to gently break the bark into pieces, working quickly so the chocolate doesn’t melt.
The bark will keep, in an airtight container in the refrigerator, for up to 5 days with absorbent toppings like chips, cookies, and pretzels; up to 2 weeks with hard candies, nuts and dried fruit.