Bark 4 Ways

• Line a baking sheet with parchment paper. Set aside.
• Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boing water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
• Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
• Add ingredients and toppers according to variations below (Peppermint Bark, Orange Pistachio Bark, Green Tea and Sea Salt Bark, or Deconstructed Candy Bar Bark

PEPPERMINT BARK

•  Melt the chocolate as per the Chocolate Bark Base.
• Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
• In a small microwave-safe bowl, combine white chocolate and shortening. Microwave on medium power (50 percent) for 1 minute.
• Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
• Spoon chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark. 
• Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

ORANGE PISTACHIO BARK

• Melt the chocolate as per the Chocolate Bark Base. Stir in orange zest.
• Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with pistachios and orange peel strips.
• Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

GREEN TEA AND SEA SALT BARK

• Prepare the Chocolate Bark Base, except substitute white chocolate for the dark chocolate. Divide melted chocolate in half. Stir matcha into half of the chocolate. 
• Alternately, spoon white and green chocolate onto the prepared baking sheet. Spread about ¼ inch thick and gently swirl with a spatula. Sprinkle with salt.
• Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

DECONSTRUCTED CANDY BAR BARK 

• Melt the chocolate as per the Chocolate Bark Base. Stir in 1/2 cup peanuts and 1/2 cup coconut. 
• Pour the mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with remaining 1/4 cup peanuts and remaining 1/4 cup coconut. Gently press the peanuts and the coconut into the bark.
• In a small microwave-safe bowl, combine the caramel chips and the shortening. Microwave on medium power (50 percent) for 1 minute.
• Remove and stir. If caramel chips are not melted, return to microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
• Spoon the caramel mixture into a large self-sealing plastic bag. Snip off corner; drizzle caramel over bark. 
• Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.