This recipe calls for the chocolate to be simply melted, which is the easiest way to make a candy bark. In very warm temperatures, the chocolate bark will become very soft. If you want to make your bark last longer at room temperature, you should temper the chocolate instead of simply melting it.
- 1 cup malted milk candy, like Whoppers
- 2 cups chopped semi-sweet chocolate or chocolate chips
- 1/4 cup malted milk powder, regular or chocolate
1. Prepare a baking sheet by lining it with aluminum foil. Coarsely chop the malted milk balls in quarters and set them aside for now.
2. Place the chocolate chips in a large microwave-safe bowl. Microwave it until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps. Add the malted milk powder and stir it in until it is well-distributed. Allow the chocolate to cool until it is warm to the touch but no longer hot.
3. Add three-quarters of the chopped malted milk balls and stir until they are well-distributed.
4. ] Scrape the chocolate mixture onto the prepared baking sheet, and smooth it into an even layer. Sprinkle the remaining malted milk balls evenly on top, and press them gently into the chocolate to adhere them to the surface.
5. Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into small, irregular pieces to serve. Store Malted Chocolate Bark in an airtight container in the refrigerator for up to a week.