Holiday Triple Chocolate Bark
A three-layered chocolate bar studded with your favorite topping(s). Served in lovely, jagged pieces, this bark makes a fabulous home-made holiday gift.
Prep Time
Prep Time
  1. Place a piece of parchment paper on a cookie sheet. Draw a rectangle roughly 8 1/1 inches by 6 3/4 inches on the back side of the parchment and set aside.
  2. Prepare the toppings and set aside.
  3. Melt the bittersweet or extra dark chocolate, either in a double boiler (a pot of water simmering on the stove, with another smaller pot containing the chocolate inside, so the pot with the chocolate never directly touches the flame) or in the microwave. If using the microwave, use a lower power for longer to prevent the chocolate from burning. In my microwave, extra dark chocolate melted in 3 minutes on 40% power, stirring 3 times – after 2 minutes, and then at 30 second intervals.
  4. Let the dark chocolate cool, until it begins to slightly thicken. Pour it into the middle of the rectangle drawn on the parchment and with a knife (preferably an offset one), spread it out evenly over the rectangle. Let the rectangle of chocolate cool to room temperature. If you are impatient, you can refrigerate it for just a few minutes, but do not freeze it.
  5. Repeat with the milk chocolate – heating, cooling, spreading over the dark chocolate on the rectangle and letting that cool to room temperature.
  6. Repeat with the white chocolate. Once the white chocolate is spread and before it cools, add the toppings. Gently press any large pieces into the chocolate so that they are less likely to fall off.
Recipe Notes

For a deep chocolate flavor and to make the bar sturdier, use 7 ounces of bittersweet/extra dark to 3.5/4 ounces of the other two varieties.
Bittersweet/extra dark takes the longest to melt, followed by milk. White chocolate melts and burns easily so be careful of that.
As each layer cools, you want to add the next before the one on the parchment is completely solid. The layers need to meld without melting together. If the layer on the parchment is cold (as in frozen or too chilled from the refrigerator), the layers may separate.