Of all of the goodies that I make during the holidays, this is probably the most popular. Lucky for me, it’s also the easiest to make! For Christmas, I make Peppermint Bark by topping the chocolate with crushed candy canes, but you can enjoy this recipe year-round by simply changing the topping. One of my favorite variations is Almond Bark, which uses toasted almonds instead of candy canes. Choose high-quality chocolate for the best results.

Ingredients
1 bag dark chocolate chips (Ghirardelli is my favorite)
1 bag white chocolate chips
1/2 cup crushed candy canes, chopped toasted almonds, or other topping

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Add the dark chocolate chips to a microwave-safe bowl and melt in the microwave per the package directions (usually 50% power for 1 minute, stir, then 50% power for 30 seconds, stir and continue microwaving in 30 second intervals until the chocolate chips are just melted). Be careful not to scorch the chocolate. Pour the melted dark chocolate onto the baking sheet, and use a rubber spatula to smooth the chocolate into a thin layer. (Note: it should be thinner than the chocolate bark in my photo – I experimented with thicker bark, but it didn’t turn out well.) Put the baking sheet into the refrigerator to allow the chocolate to set for at least 10 minutes.

Once the dark chocolate has set, melt the white chocolate chips in a microwave-safe bowl, using the same method as the dark chocolate chips. Pour the melted white chocolate over the dark chocolate, using a rubber spatula to smooth it into a thin layer. Using a toothpick, gently swirl the white chocolate into the top layer of the dark chocolate (this will make sure the two chocolates stick together when they harden). Work quickly, because the white chocolate will set much faster over the cold dark chocolate.

Immediately sprinkle the topping over the white chocolate, and press the topping down lightly with your hands to ensure that the topping will adhere to the chocolate. Return the baking sheet to the refrigerator to allow the chocolate to harden, about 1 hour.

Once the chocolate is firm, use your hands or a large chef’s knife to break the chocolate into pieces. Store in a covered container, in the refrigerator, until serving.