S’MORES CHOCOLATE BARK

Makes 24 to 30 pieces

There are many recipes and sophisticated variations for chocolate bark, some mentioned below,
but I have found over and over again that this riff on s’mores is the one people can’t resist. (Not
sure if that is good or bad.) The better the quality of chocolate you use, the better the results.

1 lb semisweet chocolate,
chopped
11/2 cups broken graham
wafers
3 cups miniature marsh­
mallows (regular or vegan)
1 cup roasted, salted peanuts
1 tsp flaky sea salt
1. Line a 9 × 13-inch baking sheet with parchment paper, and allow
some of the parchment to hang over two sides for easy removal.
2. Slowly melt the chocolate in the microwave in a large glass
measuring cup or bowl, or in a bowl set over a pot of simmering
water (but not touching the water), until almost melted. Remove
from the heat. Cover and rest for 4 minutes, then stir to finish the
melting. (See the chocolate primer on page 7.)

3. In a large bowl, combine the graham wafer pieces, marsh­

mallows, and peanuts. Add the melted chocolate and stir to coat
everything well.

4. Spread evenly over the lined baking sheet or pan. Depending on

how thick you want the bark, it may not take up the entire pan.
Sprinkle with flaky sea salt. Refrigerate until set. Lift out of the pan
with parchment paper and transfer to a cutting board. With a sharp,
heavy knife, cut into pieces. (I like random, uneven pieces, but it’s
up to you.) Store in the freezer.

VARIATIONS:
1. You can make bark with all bittersweet chocolate, semisweet, milk chocolate,
or white chocolate. But be aware that milk and white chocolate melt faster than
bittersweet and semisweet.
2. For a more sophisticated bark, mix melted bittersweet or semisweet chocolate
with 2 cups chopped roasted almonds and hazelnuts combined.
3. Use bittersweet or semisweet chocolate with 2 cups chopped roasted nuts
and dried fruit combined.
4. A beautiful bark can also be made with bittersweet or semisweet chocolate
as the base and then topped with chopped pistachios, dried rose petals, and
dried cherries. Press in lightly. Chill until set. Sprinkle with pomegranate seeds
when serving.

248 D E S S E RT S & CO O K I E S

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