Martha Stewart Basic Bark

Martha Stewart basic bark is an easy chocolate candy made with melted bittersweet, milk or white chocolate and your favorite toppings, ready in 1 hour 15 minutes. This few ingredients holiday candy fits summer picnics, fall potlucks and homemade gift boxes, and the toppings are yours to choose.

Sprinkle the toppings the second the chocolate is spread, because the surface sets fast and loose toppings won't stick. Wait even a few minutes and they roll off the pieces when you break the bark apart.

Martha treats this as a template, not a single recipe: one melted chocolate and one baking sheet carry nine flavor variations. Pairing the chocolate with its toppings, like white chocolate with pistachios and cranberries, gives you a different bark every time.

Martha Stewart Basic Bark

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking timeminutes

Calories

150

kcal

A thin layer of smooth melted chocolate sets up crisp and snappy under a scatter of nuts, candy or dried fruit. Once it chills, it snaps into jagged pieces with a clean break.

Ingredients

• Vegetable oil cooking spray
  

• Bittersweet, milk, or white chocolate, chopped, according to variation
  

• Toppings, according to variation
  

Directions

• Prep the pan: Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, then line it with parchment. Leave an overhang on the ends so you can lift the bark out later.
• Melt the chocolate: Melt the chopped chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring as it melts. Once it's smooth, pour it onto the baking sheet and spread it in an even layer.
• Add the toppings: Sprinkle your toppings over the chocolate right away. Pressing them on lightly while the chocolate is still wet helps them hold.
• Chill the bark: Refrigerate the sheet until the chocolate is firm, about 1 hour. Then peel off the parchment and break the bark into pieces.

Tools for this recipe

• Reynolds unbleached parchment paper, OXO silicone spatula set, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I melt the chocolate in the microwave instead?

Yes, if you don't have a double boiler. Heat the chopped chocolate in 20 to 30 second bursts at 50 percent power, stirring each time, so it doesn't scorch or turn grainy.

How long does homemade chocolate bark keep?

Store it in an airtight container in a cool spot or the fridge for up to 2 weeks. Layer the pieces between sheets of parchment so they don't stick together.

Can I make chocolate bark ahead for gifts?

It's a great make-ahead candy, since it keeps for about 2 weeks. Break it up a day or two before gifting and pack it in a tin lined with parchment.

What can I use if I don't have a double boiler?

A heatproof glass or metal bowl set over a saucepan of simmering water works just as well. Keep the bowl from touching the water, because direct heat can seize the chocolate.

Why did my bark turn out soft or streaky?

Soft bark usually means it didn't chill long enough, so give it the full hour. Streaks or a white film come from overheated chocolate, so melt it gently and stir until just smooth.