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Chocolate bark

( Bill Hogan/Chicago Tribune )

Chocolate bark

Note: Adapted from "The Liddabit Sweets Candy Cookbook," by Liz Gutman and Jen King, who write: "You can use any type of chocolate you like -- dark, milk, white (or a combo) -- and pretty much any topping." Use a single topping or a combo of two or three.

Prep: Line a 9-by-13-inch rimmed baking sheet with parchment paper. Be sure paper extends over the two long sides of the baking sheet to act as handles to lift out bark.

Temper: Put 2 cups chopped chocolate (13 ounces) in a microwave-safe bowl. Microwave on high, 30 seconds. Stir well. Microwave on high 10 to 15 seconds at a time, stirring after each interval, until chocolate is melted.

Form: Pour chocolate into lined baking sheet; tap pan gently on counter a few times to remove any bubbles and distribute chocolate in a uniform layer. Quickly sprinkle 1 1/2 cups toppings evenly over chocolate. If toppings don't stick easily, use another sheet of parchment paper to press toppings down gently. Let set, 1 hour.

Break up: When firm, run a sharp knife along unlined edges of the baking sheet to loosen bark. Using parchment paper handles, gently lift bark from baking sheet. Carefully peel paper off bark. Gently break bark into 2- to 3-inch pieces. Store bark in an airtight container, up to 2 weeks.

Toppings: Chopped nuts (almonds, pecans, walnuts, peanuts, pistachios), shelled pumpkin seeds, chopped dried fruit (cranberries, raisins, apricots), broken snack pieces (pretzels, potato chips), cereal (Golden Grahams, Rice Krispies, Cap'n Crunch).

Makes: About 11/2 pounds

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