Ingredients and Supplies
- 2 pounds chocolate
- 3 cups desired crunchy food product
- parchment paper or silicone mat or Break-Up Sheet
Melt candy coating or melt and temper chocolate. Stir in crunchy food product. Spread approximately 11 x 14-inch rectangle on parchment paper, silicone mat or Break-Up Sheet. The thinner it is spread, the easier it will be to break apart. Cut into squares when “just set”, or if using Break-Up Sheet, break apart when completely set.
Optional: Spoon the mixture into a candy mold. Tap to even and remove any airbubbles. Place in the freezer for a few minutes. Flex mold gently to release molded bark.
Visit our candy recipe section for lots of bark recipes.
Recipes and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.