Directions
-
Line a baking sheet with a piece of wax paper.
-
Set up a double boiler, by placing chocolate in a bowl over a pot of simmering water, making sure the bottom of the bowl does not directly touch the water. Stir it until melted.
-
Pour the melted chocolate onto the wax paper. Using a large, offset spatula or back of a large spatula, evenly spread the chocolate across the wax paper.
-
Quickly sprinkle the add-ins to the chocolate. Crumble pretzels, M&Ms, crushed mint candies, dried fruit or nuts across the chocolate.
-
Optionally, melt the white chocolate and drizzle it over the milk chocolate bark quickly and sprinkle the crushed candy canes over the top.
-
Work quickly because the cooled milk chocolate will make the white chocolate firm up quickly. You’ll want the white chocolate still in melted form when you sprinkle crushed candy canes on to ensure they stick.
-
Put the pan in a refrigerator for about 20 minutes or until the chocolate is completely firm and then break it up into big pieces.
From Shawnie's class “Holiday Cookie Camp”
