Instructions
Prepare a half sheet baking pan (approximately 16" x 12") by lining with parchment paper or chocolate transfer sheet (design facing up). If you do not have one you can use parchment directly on your work surface.
Melt paramount crystals in a microwave safe dish. We prefer adding pre-melted paramount crystals to thin our chocolate bark mixture. Adding flavorings, crunches, oil-based food coloring can often cause candy wafers to thicken.
In a microwave safe bowl add the candy wafers, melted paramount crystals, and pinch of salt.
Microwave in 30 second bursts stopping and stirring each time.
Once the wafers are 90% melted remove from the microwave. Let the risidual heat finish the melting process. This is an important step to prevent the candy wafers from overheating.
Add the chocolate cookie crunch and fold into the melted candy wafers mixture.
Pour onto your prepared surface and spread using a small offset spatula.
Immediately top with sprinkles, if using. This mixture sets quickly.
Allow the bark to completely set. You can put into freezer for a few minuted to speed up the setting process.
If using a chocolate transfer sheet slowly peel away revealing the design.
Break into pieces. The bark can be made ahead and frozen.
