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Award Winning Chocolate Bark

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Equipment

  • 2-3 12x17" Cookie Sheets (depending on how thin you want the bark to be.
  • parchment paper
  • metal spatula
  • cheese knife
  • large metal bowl

Ingredients
  

  • 2 lbs bittersweet coating chocolate (some baking supplies stores may refer to it as Supra Chocolate
  • 1 lb Premium White Coating
  • 1 lb Praline Paste
  • 4 cups Rice Kripsies

Toppings Ideas:

  • slivered, sliced, chopped or candied nuts
  • crushed peppermint
  • crushed oreos
  • coconut
  • klik balls
  • brown, white, peanut butter or caramel chocolate for drizzling.

Instructions
 

  • Line the cookie sheets with parchment paper.
  • Place the chocolate and praline paste in a large metal bowl over a double boiler or melt in a glass bowl in the microwave.
  • Pour the Rice Krispies into the melted chocolate and mix it well.
  • Using a metal spatula, spread the chocolate out on the parchment lined cookie sheets.
  • Sprinkle the toppings on top of the bark.
  • Allow the bark to dry and drizzle with melted chocolate.
  • Freeze bark till solid. Remove bark from freezer and crack into pieces. For more even pieces, bring the chocolate to room temperature and cut using a cheese knife.