Ingredients

The following ingredients have 1 Servings
  • 1 cup (4 1/4 ounces) all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semisweet chocolate chips, plus more for sprinkling
  • 12 ounces good quality dark chocolate (60-70%), chopped (set aside a few larger chunks for tempering purposes)

Instruction

  • Preheat oven to 300 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.In a the bowl of a stand mixer, whisk to combine flour, cornstarch, salt and brown sugar. Add melted butter and vanilla and mix on low speed until a crumbly dough is formed. Add mini chips and stir until evenly distributed. Dough will appear dry and crumbly, but should stick together when squeezed.Slightly knead dough to bring it together into some larger pieces, then crumble in a single layer on prepared baking sheet. You want your crumbles to be various sizes, from pea-sized to marble sized, but anything larger break up into smaller pieces. Bake for 15 minutes or until bottoms are lightly golden brown. Remove from oven and let cool completely.Meanwhile, place most of your chopped chocolate (set aside a few large chunks for later use) in a double boiler or a heat-proof bowl set over a pot of barely simmering water (you can also use this handy chocolate melting pot to provide consistent low heat that won’t burn your chocoalte). Let it melt fully, stirring occasionally, letting the temperature reach 115-120 degrees F.Remove chocolate from heat, setting it on a kitchen towel to absorb the water and keep the bowl stable. Gently stir until chocolate has cooled to approximately 80 to 84 degrees F.Drop in a few large chunks of tempered chocolate (it shouldn’t show signs of bloom or streaks) into the chocolate, stirring gently but consistently. Return to double boiler (or the ‘warm’ setting if using the chocolate melting pot) until chocolate reaches 88 to 91 degrees F, no higher (if it does go higher you’ll need to start over). Remove any remaining chunks of solid chocolate. Your chocolate should now be tempered and ready to go. Note if you are using semi-sweet or milk chocolate, the temperature ranges will be slightly different.Pour tempered chocolate onto a parchment or silicone-mat-lined baking sheet, spreading into an even layer using an offset spatula. Working quickly as the chocolate will start to set, sprinkle with chocolate crumbles, extra mini chocolate chips and edible glitter as desired.Set pan in a cool place (a wine fridge works perfectly here) until completely set. If your chocolate is not tempered, refrigerate the bark for about 30 minutes until firm. Break or cut the bark into bite-sized pieces.Bark will keep for upwards of a week at room temperature (if chocolate has been properly tempered), otherwise keep it in in the refrigerator in an airtight container.