- 2 12 oz pkgs of high quality chocolate, like Guittard's extra dark chocolate, semisweet, or milk chocolate
- 2 cups licorice bites or chopped licorice twists
Melt chocolate as directed on package. Pour just enough chocolate over waxed paper to thinly coat the bottom, moving side to side across the pan. Spread with spatula. Sprinkle about 1/2 cup licorice on top of the chocolate keeping them evenly spaced. Pour the rest of the chocolate to cover licorice, again moving side to side across the pan. Use a spatula to help spread the chocolate evenly, being careful not to move the licorice too much. You don't want them to end up bunched all together. Gently press the rest of the licorice into the top of the chocolate spreading them so they are evenly spaced all over the top. Place in fridge to set. Once set break bark into pieces. Depending on the type of chocolate that you use you may find that smaller pieces work best because large chunks get soft and messy before you have a chance to finish them. I didn't have too many problems with this bark, but when I use sweeter chocolate, I've noticed it does tend be a little softer.