I’ve shared my recipe for chocolate bark before. It’s a winner — supremely simple and a sure-fire hit. https://www.facebook.com/jewishexponent/videos/187152475496338/UzpfSTEwMzc4MDYxMjE6MTAyMTQ4NDQxNzgxOTE0OTc/
But I developed a crowd-pleasing new version of it for my last book group gathering.
I was asked to bring dessert. It was the week after Thanksgiving, and everyone was dieting, so I made a fruit salad. But as the day wore on I had a nagging voice in my head telling me that fruit salad was simply not sufficient dessert. That said, I had no wish to spend hours on a multi-layer cake or specialty tart that everyone picked at because they overindulged on pumpkin pie.
So, chocolate bark came to my rescue again: It was quick, simple and sufficiently indulgent to appease the nagging voice. And a small amount will sate the sweet tooth, so the abstainers could perhaps enjoy a treat while remaining on their regimens.
That’s the good news.
The bad news was that my pantry was uncharacteristically bare; I had no pretzels, no nuts, no raisins, really not much of anything to fill the bark—and I was under house arrest awaiting a repairman, so leaving home was out of the question. I scoured the cabinet and, lo and behold, found a bowl of Halloween candy that had escaped trick or treaters (and me). I went to work.
What began as a Plan B rapidly hit the top of the rotation list. The book group loved it, and there was nary a crumb left when it was time to go home.
This makes a lovely holiday gift; just place the bark in a pretty tin or cello bag tied with a ribbon.
Makes about 1-pound bark
This technique differs slightly from the other method in that you don’t put the Reese’s into the melted chocolate; I didn’t want the Reese’s to melt, so I sprinkled them on top. It worked beautifully.
1 bag dark chocolate chips (10 ounces)
8 Reese’s Peanut Butter Cups (full-size) or 16 bite-size
- In a medium-sized microwave-safe bowl, melt the chocolate chips on medium power for 3 minutes.
- While the chocolate melts, open the Reese’s cups and crumple them into bits into a small bowl.
- Line a cookie sheet with parchment paper.
- When the chocolate is melted, stir it until completely smooth and pour it onto a prepared cookie sheet, spreading it out to a thin layer.
- Sprinkle the crumbled Reese’s bits onto the melted chocolate to evenly distribute over the entire batch. Gently press the Reese’s bits into the melted chocolate.
- Refrigerate for about 45 minutes until totally chilled; break into bite-sized pieces and serve.