This is the 8th annual cookie exchange.  On-line cookie exchange.  Much more than cookies, of course.  Thank you, thank you, Jz, for hosting this!!!  When you get through looking at my recipe, be sure to go visit everyone else.  Scroll to the end for the links.

You can always count on my recipes to be simple, because I’m not much of a cook.  Or baker.  But they’re delicious recipes, of course, because I do have good taste buds.  So this year’s treat is a perennial favorite at my house.

Bark.

No, not you.  Bark is the name of the chocolate deliciousness. I used to make lots of this because it’s so easy and so good.

Really, you just melt some chocolate (chips melt well, use good chocolate for better results.)  Melt it in the microwave, line a pan or flat plate with parchment paper or wax paper, spread the melted chocolate on it.  Then you take some nuts or candy or whatever yumminess you like with your chocolate.

Break up the nuts or candy into pieces. Sprinkle it on top of the chocolate while it’s still warm.  Refrigerate for a couple of hours, break it into pieces and poof!  Like magic, it’s ready to eat.

But here’s an official recipe (with my notes):  Or you can skip the recipe and scroll to the end for other blogger links.

1. Line a 10×15-inch pan or cookie sheet with wax paper (or parchment 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. (I don’t use plastic in the microwave.  I prefer a glass mixing bowl. And I only do about half a bag of chips at a time. And the chocolate chips should be good chocolate.  It can be white chocolate or milk chocolate or dark chocolate.  I’m partial to the semi-sweet dark, like you use for cookies  But high quality chocolate.)
3. Add shortening or oil.  (I don’t use shortening or oil.  Just chocolate.)
4. Heat chocolate chips on 50% power in 30 second increments, stirring between each, until melted and smooth. (I start the microwave process at 1 minute, then go to 30 second intervals.  Take your time stirring in between.)
5. Spread chocolate into an even layer on the prepared pan. Top with desired toppings. (Topping can be crushed or broken into pieces.  I like to put them in a plastic bag and beat on them with a small hammer.  Or the wooden end of a knife.  Use a towel to wrap around the sharp end of the knife so you don’t cut yourself.  You can also mix the toppings into the chocolate instead.)
6. Chill to set then break into pieces.
7. Store in an airtight container in the refrigerator for 4 days to 2 weeks (depending on the toppings you use; candy toppings last longer than pretzels or cookies, which tend to get stale).  (If you store them in an airtight tin, they don’t need to be refrigerated.  At least, I don’t keep mine in the frig, and it’s been fine.  Unless your toppings need refrigeration.)

And here are some variations you can try:

PEPPERMINT WHITE CHOCOLATE BARK: Sprinkle chopped candy canes or peppermint crunch over melted white chocolate.

M&M CHOCOLATE BARK: Sprinkle holiday or any flavor M&Ms over melted white or regular chocolate.

MILK & COOKIES BARK: Sprinkle chopped chocolate chip cookies and/or Oreos over melted white chocolate.

PEANUT BUTTER CUP BARK: Sprinkle chopped peanut butter cups over melted milk or semi-sweet chocolate.

CARAMEL PRETZEL BARK: Sprinkle chopped pretzels and Rolos over milk or semi-sweet chocolate.

ALMOND TOFFEE BARK: Sprinkle almonds, toffee bits, and cocoa nibs over dark chocolate.

Enjoy!  Now you can go check out some other blogger’s goodies.  And let the season begin!

Baker

Bleue

blossom

Bogey and Bacall

Cat

collaredmom

DelFonte

Ella

Greengirl

Jz

Katie

Kelly

Lindy

Mrs. Fever

Ms Dixie Wrecked

nilla

ronnie

Ryan

Sassy

selkie (recipe here)