Start with 1 pound each of bittersweet chocolate, semisweet chocolate and white chocolate, and whatever crunch toppings you like. (Some Ideas: Almonds, Walnuts, Peanuts, Peppermints, Banana Chips, Pecans, Raisins, Cranberries, Marshmallows, Dried Fruit etc.)
Chop the chocolate into 1/2 inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. (For swirled bark, put all but 1/2 cup of each chocolate in 2 separate bowls.)
Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl(s); stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
Pour the chocolate onto the prepared baking sheet (baking sheet lined with foil, shiny-side up, smooth out creases); use the rubber spatula to spread it into a 10-to-12 inch circle, about 1/4 inch thick. (For swirled bark, pour the 2 chocolates side by side on the baking sheet, use the spatula to swirl them together.) I used the top of the spatula so it made a cleaner swirl. A plastic knife would work well too!
Add your toppings! Press your crunch toppings into the chocolate. For the white chocolate I used crushed candy canes and marshmallows, for chocolate I used walnuts and I left the swirl plain.
Let the bark harden completely at room temperature, about 1 hour. I did stick mine in the freezer for a few minutes to help it harden. Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
I just love these! They're so festive for Christmas and YUMMY! I think next time I will try peanuts with the semisweet chocolate for a sweet and salty treat!