Use a good dark chocolate, 60% cocoa or better; Hershey’s Special Dark will work, but Ghirardelli 60% Bittersweet Chocolate Chips or Baking Bar is better. For white bark, use Ghirardelli White Melting Wafers. Simply melt the chocolate (slowly!) and spread more or less evenly on a very well-oiled surface, ideally a baking pan with oiled parchment paper, though I knew a girl who used a greasy pizza stone in a pinch. Sprinkle with chopped pecans while still hot, and another sprinkling when still sticky. Cool and break into pieces.
What are the measurements or do you just eyeball 👁️ it?
Thank you,
Lynn
Just eyeball it, Lynn. Use as much chocolate as you want to make as much bark as you want, and you’ll be able to figure out how much nuts, etc. you need.