Step 1

Pretzel-Pecan Bark

Step 3

Prepare a double boiler and melt the chocolate over medium-high heat until smooth.  Meanwhile, coarsely chop the pretzels and pecans.  Prepare a small jelly roll pan or 8×8 baking pan by lining with aluminum foil.

Step 5

When the chocolate is completely melted, stir in the canola oil (this will help the chocolate to remain “snappy,” rather than becoming mushy when broken into bark).  Stir the chopped pretzels and pecans into the chocolate and then spread out to an even thickness on the prepared pan.

Step 7

Refrigerate for 2 hours or until well-set, then break into bark to serve or pack for gifts.

Step 9

Dried Fruit & Pistachio Bark

Step 11

Prepare a double boiler and melt the chocolate over medium-high heat until smooth.  Meanwhile, coarsely chop any larger dried fruits and crystallized ginger.  Prepare a jelly roll pan or 8×8 baking pan by lining with aluminum foil.

Step 13

When the chocolate is completely melted, stir in the canola oil (this will help the chocolate to remain “snappy,” rather than becoming mushy when broken into bark).  Stir half of the nuts and fruit into the chocolate and then spread out to an even thickness on the prepared pan.  Sprinkle with remaining nuts and fruit, and with all the ginger and salt.

Step 15

Refrigerate for 2 hours or until well-set, then break into bark to serve or pack for gifts.

Step 17

Candy Cane Bark

Step 19

Prepare a double boiler and melt the semi-sweet chocolate over medium-high heat until smooth.  Meanwhile, coarsely chop the candy canes.  Prepare a jelly roll pan or 8×8 baking pan by lining with aluminum foil.

Step 21

When this chocolate is completely melted, stir in 1 teaspoon canola oil (this will help the chocolate to remain “snappy,” rather than becoming mushy when broken into bark).  Spread over prepared pan to an even thickness.  Refrigerate for 30 minutes, or until set.

Step 23

Meanwhile, clean the double boiler and repeat melting process with the white chocolate, adding the remaining 1 teaspoon canola oil and the peppermint extract once the white chocolate is melted.  Spread over the chilled and set semi-sweet chocolate, then sprinkle with chopped candy canes.

Step 25

Refrigerate for 2 hours or until well-set, then break into bark to serve or pack for gifts.