Ingredients
Scale
- 24 ounces dark chocolate (or milk chocolate)
- 8 ounces white chocolate
- ¾ cup graham crackers, broken into pieces
- ½ cup marshmallow bits
- 2 (1.55-ounce) Hershey’s milk chocolate bars (or dark chocolate), broken into pieces
Instructions
- Prepare the Baking Sheet
Line a 15×10-inch cookie sheet with a silicone baking mat or parchment paper. This prevents the chocolate from sticking and makes it easier to remove once set. - Melt the Dark Chocolate
Follow the instructions on the chocolate packaging to melt the dark chocolate. The best methods include:- Microwave Method: Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval until smooth.
- Double Boiler Method: Place a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir continuously until melted.
- Melt the White Chocolate
Use the same melting method for the white chocolate, making sure to stir frequently to avoid burning. - Spread the Chocolate Layers
Pour the melted dark chocolate onto the prepared cookie sheet and spread evenly using a spatula. Next, spoon the melted white chocolate over the top in dollops. Use a knife or toothpick to swirl the white chocolate through the dark chocolate, creating a marbled effect. - Add the Toppings
Sprinkle the broken graham crackers, marshmallow bits, and chocolate bar pieces over the melted chocolate. Lightly press the toppings down so they stick as the chocolate hardens. - Refrigerate the Bark
Place the baking sheet in the refrigerator for at least one hour to allow the chocolate to set completely. - Break into Pieces
Once firm, remove the chocolate from the baking sheet and break it into bite-sized pieces. Store in an airtight container at room temperature or in the refrigerator.
Notes
How to Melt Chocolate Properly
Melting chocolate can be tricky, especially for beginners. Here are a few key tips to ensure success:
- Avoid Moisture: Even a small drop of water can cause chocolate to seize and become grainy. Use dry utensils and bowls.
- Stir Frequently: Stirring helps distribute heat evenly, preventing chocolate from burning.
- Use Gentle Heat: If using a microwave, stick to short intervals to prevent overheating. If using a double boiler, keep the heat low.
What to Do If the Chocolate Hardens Too Quickly
If the chocolate starts to harden before you have finished adding toppings, simply warm it slightly with a heat gun or hairdryer on low heat. Alternatively, place the baking sheet in a warm oven for a few seconds to soften the chocolate.
How to Tell If the Chocolate Is Properly Set
The chocolate should be firm and snap easily when broken. If it is still soft after an hour in the refrigerator, leave it for another 30 minutes. If storing at room temperature, ensure the area is cool and dry to prevent melting.
Common Mistakes and How to Avoid Them
- Chocolate Burns Easily: Always melt chocolate slowly using gentle heat. If it burns, there is no way to save it, and you will need to start over.
- Overloading with Toppings: Adding too many toppings can make the bark difficult to break into pieces. Stick to a moderate amount for the best texture.
- Not Pressing Toppings Down: Lightly pressing toppings into the melted chocolate helps them stick better once set.
- Prep Time: 10 minutes