bark!

Do you tear out lots of recipes like I do and rarely make them?  I am trying to address this bad habit by either making it right away or not keeping the tearouts anymore!  Recently, I tore out a delicious looking spread from Martha Stewart Living on making chocolate bark.  She listed tons of them (and I can’t find them together online which is frustrating!) and today I made the peppermint bark which couldn’t have been easier. Here is the recipe:

Peppermint Bark

1 lb milk chocolate (I just used all my Hershey’s milk chocolate bars that I had leftover from not using them for s’mores while not camping this summer)

32 peppermint ball candies (about 4 ounces), halved

1. Coat a rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on the ends.

2.Melt chocolate in a double-broiler or a heatproof bowl set over a pan of simmering water, stirring. Pour onto baking sheet, and spread in an even layer.

3. Immediately sprinkle toppings over chocolate. Refrigerate until firm, about an hour. Peel off parchment, and break into pieces.

**Other variations include:

S’mores Bark- 1 c. chopped graham crackers and 1 c. mini marshmallows dropped in

Dried Cherry and Orange peel Bark- 1/4 c. chopped dried cherries and 1 tsp. grated orange zest

Pistachio, Dried Cranberry and Toasted Coconut Bark- 1/4 c. salted pistachios, 1/4 c. dried cranberries, 1/4 c. toasted large unsweetened coconut flakes