Hands-on Time
15 Mins
Total Time
1 Hour 30 Mins
Yield
Yields 1 10-by-12-inch piece (about 24 servings)

How to Make It

Step 1

Line a large baking sheet with parchment.

Step 2

In a large heatproof bowl set over a medium pot of just-simmering water, melt milk and semisweet chocolate, stirring occasionally. Remove bowl from pot and allow to cool for 15 minutes.

Step 3

Pour chocolate onto baking sheet and spread into rectangle measuring 10 by 12 inches, about 1/4 inch thick. Arrange candy on top of chocolate, pressing down slightly.

Step 4

Refrigerate bark until just set, about 1 hour. With a sharp knife, cut into pieces. Chill in refrigerator until ready to serve.

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