Mix and Match Chocolate Bark

Chocolate
1 pound
Bittersweet chocolate
Semisweet chocolate
White chocolate
or
Half bittersweet and half white chocolate (for swirled bark)

Crunchy Toppings
1/2 cup, chopped
Almonds
Walnuts
Macadamia nuts
Pecans
Peanuts
Pistachios
Cashews
Pine nuts
Hazelnuts
Peppermints
Toffee
Nut brittle
Toasted coconut flakes
Peanut butter chips
Banana chips

Chewy Toppings
1/2 cup, chopped
Dried figs
Dried apricots
Dried cherries
Dried cranberries
Dried mangoes
Raisins
Mini marshmallows
Candied orange peel
Crystallized ginger

Spices (optional)
Red pepper flakes
Flaky sea salt
Crushed cardamom seeds
Toasted fennel seeds
Crushed pink peppercorns

[Suggested combinations:]
White chocolate, peppermints, and mini marshmallows
Bittersweet chocolate, coconut, macadamia nuts, dried mangoes, and crystallized ginger
White chocolate, pistachios, dried cranberries, and candied orange peel
Semisweet chocolate, smoked almonds, dried figs, and sea salt
Bittersweet chocolate, white chocolate, silvered almonds, dried apricots, and fennel seeds

Line a baking sheet with foil, shiny side up; smooth out the creases. Make sure all your tools are dry. Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. (For swirled bark, put all but 1/2 cup of each chocolate in 2 separate bowls.)

Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. (For swirled bark, microwave each chocolate separately at 15-second intervals.)

Immediately add the reserved chopped chocolate to the bowl(s); stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.

Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick. (For swirled bark, pour the 2 chocolates side by side on the baking sheet; use the spatula to swirl them together.)

Press your crunchy and chewy toppings into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with spices, if desired. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

From Food Network magazine, Dec. 2010, p. 187.