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Author Notes: We developed this fun bark to go with the Environmental Science section our school theme at Taste of the Nation, New Haven, 2012. We almost feel guilty making it, because it's just so easy. We've put our favorite flavor combinations up here (see also Lavandula Salis and Zingiber Cranbaccus), but you can use whatever kind of chocolate or toppings you want!
These measurements are for half a sheet-pan worth, but this recipe is very easy to double, triple and quadruple. We don't recommend doing that unless you're making this for a crowd though, as the potato chips and pretzles tend to get soggy overnight. - Fig Test Kitchen
Serves as many as you want
- 8 ounces Dark Chocolate
- 4-5 tablespoons Crushed Potato Chips, the saltier the better
- 4-5 tablespoons Crushed Pretzles
- Pour sweetened condensed milk in a double boiler, and double boil for about an hour, until it turns a deep caramel color. (To make a double boiler, find a small pot and a metal bowl that you can place on it so that it goes in, but not all the way. Then fill the pot with water until it is just below where the bowl ends (meaning the bowl should not touch the water), place the bowl on top, and bring water to a boil. Be sure to check it periodically to make sure the water doesn't evaporate. If the water boils up over the sides, take some out.)
- Meanwhile, cover half of a sheet-pan with wax paper or parchment paper
- Melt chocolate gently in a double boiler or a non-stick skillet. Then pour onto covered part of pan, and spread thin with a spatula.
- Sprinkle Potato Chips and Pretzles until more-or-less uniformly distributed
- When dulce de leche is done, drizzle as much as you want on top, and pour the rest into a regular bowl to save for ice cream (can be reheated in the microwave, or a double boiler if you're so inclined.)
- Refrigerate, covered, for about 30 minutes to an hour.
- Remove from fridge, break up, and eat! Remember to refrigerate any leftovers, or the untempered chocolate might get chalky, but try to eat this one all at once, as the chips tend to get a little soggy (though still yummy) with time.
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