Milk Chocolate Chocolate Bark

Instructions

1. 1

   Line a baking sheet with parchment paper.

   Tip: Optional: use a silicone mat for easy cleanup.

2. 2

   Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Be careful not to overheat the chocolate.

3. 3

   Stir the chopped nuts and dried cranberries into the melted chocolate until well combined.

   Tip: Be gentle to avoid breaking the nuts.

4. 4

   Spread the chocolate mixture onto the prepared baking sheet.

   Tip: Use a spatula or spoon to create a smooth surface.

5. 5

   Sprinkle the shredded coconut and candy pieces evenly over the top of the chocolate layer.

   Tip: Don't be shy – add as many or as few pieces as you like!

6. 6

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: You can also use leftover chocolate from previous steps.

7. 7

   Drizzle the melted chocolate over the top of the coconut and candy pieces.

   Tip: This will create a beautiful, marbled effect.

8. 8

   Sprinkle the granulated sugar over the top of the chocolate layer.

   Tip: This will add a nice textural element to the bark.

9. 9

   Place the baking sheet in the refrigerator to set for at least 30 minutes.

   Tip: Be patient – this step is crucial to achieving a smooth, even finish.

10. 10

    Break the chocolate bark into pieces and serve.

    Tip: Store in an airtight container in the refrigerator for up to 5 days.