Back in 2012, Lyndsay of Coco Cake Land made this recipe for Poppytalk during the holiday season.  It's a favorite of ours, and definitely worth being included in our Best of Holiday Baking series we're introducing this week! Check it out!

Gosh making bark is wonderfully easy. I love the look of it too - all avant-garde shards and shapes! Modern art for your mouth! Plus your ingredients can be anything you darn well feel like sprinkling in. I made two types of bark, dark chocolate with pretzel bits and toffee bits, and milk chocolate with pretzel bits and peanut butter chips. Honestly, the world is your oyster with chocolate bark mix-ins (although I wouldn't recommend seafood)! Go nuts (nuts are good). This bark is so great for holiday gifting, too - place some lovely pieces into a little bag, tape it up or tie it with a bow and voila, a delicious edible gift.



PRETZEL TOFFEE CHOCOLATE BARK

Ingredients:

4 cups of dark or milk chocolate (I used Lindt couverture chocolate, but any nice chocolate will work!)
1 cup of pretzel bits, crushed into pieces (I used my hands to crush them like a female wrestler)
1/4 cup (or more, to taste) of toffee bits (I used Hershey's Skor bits, which I believe is called Heath, in America)

Make it!

1. Melt the chocolate until smooth and beautiful.
2. Pour onto parchment papered large baking sheet. Spread with spatula to even it out on pan.
3. Sprinkle pretzels and toffee bits all over it!
4. Chill in the freezer for 30 minutes until set, or in the fridge for 1 hour.
5. Remove from freezer and chop with a knife or break up into pieces with clean hands!

Note: Keep pieces refrigerated until serving time. If giving as a gift, make sure to let the giftee know to keep the bark in the fridge!