Mix-and-Match Chocolate Bark

Customize some candy for a friend: Food Network Magazine's DIY recipe leads to 129,600 possibilities!

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Step 1: Prepare the Pan 

Line a baking sheet with foil, shiny-side up; smooth out the creases.

Step 2: Pick Your Ingredients

Chocolate: 1 pound 

  • Bittersweet chocolate 
  • Semisweet chocolate 
  • White chocolate 
  • Half bittersweet and half white chocolate (for swirled bark)

Crunchy Toppings: 1/2 cup, chopped 

  • Almonds 
  • Walnuts 
  • Macadamia nuts 
  • Pecans 
  • Peanuts 
  • Pistachios 
  • Cashews 
  • Pine nuts

Chewy Toppings: 1/2 cup, chopped 

  • Dried figs 
  • Dried apricots 
  • Dried cherries 
  • Dried cranberries 
  • Dried mangoes 
  • Raisins 
  • Mini marshmallows 
  • Candied orange peel 
  • Crystallized ginger

Spices (optional) 

  • Red pepper flakes 
  • Flaky sea salt 
  • Crushed cardamom seeds 
  • Toasted fennel seeds 
  • Crushed pink peppercorns 
  • Hazelnuts 
  • Peppermints 
  • Toffee 
  • Nut brittle 
  • Toasted coconut flakes 
  • Peanut butter chips 
  • Banana chips

Step 3: Melt the Chocolate 

A. Make sure all your tools are dry. Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. (For swirled bark, put all but 1/2 cup of each chocolate in 2 separate bowls.)

B. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. (For swirled bark, microwave each chocolate separately at 15-second intervals.)

C. Immediately add the reserved chopped chocolate to the bowl(s); stir vigorously until melted and shiny. Don’t worry if there are a few small unmelted pieces.

Step 4: Spread It Out 

Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.

(For swirled bark, pour the 2 chocolates side by side on the baking sheet; use the spatula to swirl them together.)

Step 5: Add Your Toppings 

Press your crunchy and chewy toppings into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with spices, if desired. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

Design your own bark, or try one of our ideas: 

Mix-and-Match Chocolate Bark Ideas

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Dried Fig-Smoked Almond Bark

For an easy, fancy dessert, add smoked almonds and dried figs to semisweet chocolate. A dash of sea salt is all you need to bring out the sweetness in the figs and the saltiness of the almonds.

Swirled Almond-Apricot Bark

Can't decide between bittersweet chocolate and white chocolate? Now you don't have to! Swirl the two together and top with slivered almonds, dried apricots and fennel seeds for a fruity-nutty combo you won't stop eating.

Pistachio-Cranberry-Candied Orange Bark

Get energized with crunchy pistachios, chewy dried cranberries and candied orange peel — all mixed together in white chocolate. Not only do the colors pop, but they also taste great, too.

Coconut-Mango-Macadamia Nut Bark

Take a trip to the tropics with this exotic coconut, macadamia nut and dried mango bark. Add a dash of crystallized ginger to bring all of the flavors together.

Peppermint-Mini Marshmallow Bark

'Tis the season for white chocolate bark. This minty-fresh mix is equal parts texture and flavor, with crunchy peppermint pieces and cloud-like mini marshmallows.

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