There are many recipes and sophisticated variations for chocolate bark, some mentioned below, but I have found over and over again that this riff on s'mores is the one people can't resist. (Not sure if that is good or bad.) The better the quality of chocolate you use, the better the results.
- Credits : Don't Worry, Just Cook: Delicious, Timeless Recipes for Comfort and Connection by Bonnie Stern and Anna Rupert
Ingredients
Method
Line a 9 × 13-inch baking sheet with parchment paper, and allow some of the parchment to hang over two sides for easy removal.
Slowly melt the chocolate in the microwave in a large glass measuring cup or bowl, or in a bowl set over a pot of simmering water (but not touching the water), until almost melted. Remove from the heat. Cover and rest for 4 minutes, then stir to finish the melting.
In a large bowl, combine the graham wafer pieces, marshmallows, and peanuts. Add the melted chocolate and stir to coat everything well.
Spread evenly over the lined baking sheet or pan. Depending on how thick you want the bark, it may not take up the entire pan. Sprinkle with flaky sea salt. Refrigerate until set. Lift out of the pan with parchment paper and transfer to a cutting board. With a sharp, heavy knife, cut into pieces. (I like random, uneven pieces, but it's up to you.) Store in the freezer.
Makes 24 to 30 pieces.
VARIATIONS:
🔸You can make bark with all bittersweet chocolate, semisweet, milk chocolate, or white chocolate. But be aware that milk and white chocolate melt faster than bittersweet and semisweet.
🔸For a more sophisticated bark, mix melted bittersweet or semisweet chocolate with 2 cups chopped roasted almonds and hazelnuts combined.
🔸Use bittersweet or semisweet chocolate with 2 cups chopped roasted nuts and dried fruit combined.
🔸A beautiful bark can also be made with bittersweet or semisweet chocolate as the base and then topped with chopped pistachios, dried rose petals, and dried cherries. Press in lightly. Chill until set. Sprinkle with pomegranate seeds when serving.
Published by Appetite by Random House of Canada, 2022 | 293 pages | Hardcover
Available at INDIGO, $35
