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Holiday Bark
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Dallas
Holiday Bark
Melissa Tate
Melissa Tate
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$1.00
Holiday Bark, Peppermint Bark, Gingerbread Bark... this recipe can be all of these and more. Choose your chocolates, choose your toppings and have fun! My 3 favorite things about this recipe: EASYYYYYY Fun Versatile
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You Need

1:00
  • 1 11-12 ounce bag white, dark, milk, or semi-sweet chocolate chips (about 2 cups)
  • 1 Tbsp vegetable shortening or vegetable oil
  • Various toppings see ideas in directions

    • How To

    1. Line a 10x15-inch pan or cookie sheet with wax paper.
    2. Place chocolate chips in a microwave safe bowl. I like to use a disposable paper bowl or re-usable plastic container for best results. Add shortening or oil. Heat chocolate chips on 50% power in 30 second increments, stirring between each, until melted and smooth.
    3. Melt each chocolate in a separate bowl. You will need to work fast during this process so none of the melted chocolates start to harden.
    4. Spread chocolates onto wax paper in different areas and then smooth and swirl together to create an even layer of all chocolates you chose to use. While still melty, top with desired toppings. Chill in fridge about 45 minutes to set then break into pieces. Store in an airtight container in the refrigerator for 4 days to 2 weeks.