1. Line an 8-inch square baking pan with heavy-duty aluminum foil. Place in freezer.
2. Place chocolate in a heat-proof bowl. Set bowl over a pan of simmering water. Do not let water boil, and be sure bottom of bowl does not touch water. Cook, stirring often, until chocolate has melted, about 5 minutes.
3. Working quickly, scrape chocolate onto chilled pan and spread into a thin layer. Sprinkle with trail mix. Place pan back in freezer for 10 minutes.
4. Lift bark from pan by pulling up on foil. Place bark on a cutting board and cut or break into pieces.
This recipe also appeared in the May 2011 issue.