- 2 cups milk chocolate
- 1/2 cup white chocolate
- 1 1/2 cups dark chocolate
- 4 cups sea salt rippled potato chips, broken into pieces – it HAS to be rippled!
- 6 cups rice crispy cereal
- 3 tablespoon butter, unsalted
- 7 ounce marshmallow fluff (do not use regular marshmallows)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- Line a 9×13” pan with parchment paper with a 1” overhang. In a large bowl add the crispy cereal. In a pan over medium-low heat add the butter and fluff. Stir until completely melted and smooth. Remove from heat and add in the salt and vanilla. Stir with a wooden spoon or rubber-tipped spatula. Immediately pour the mixture into the cereal and mix until combined. You want every piece coated but be gentle to not break up the cereal.
- Dump the mixture into your pan and using sprayed wax paper press down on the cereal to form it into the pan and compress tightly. Allow to cool completely (about 30 minutes).
- Line a metal 9×13” pan or a jelly roll pan (this depends on how thick you want your bark – I like a jelly roll pan) with parchment paper ensuring that the sides extend up 1”.
- In a large glass bowl over a simmering pan of water (ensuring the bowl does not touch the water), add 1/2 of your chocolates. As the chocolate melts add more chocolate in increments until all the chocolate has been added and you have a smooth melted consistency.
- Take half of your rice crispy treats (they will come up in clusters) and sprinkle them on the 9×13” pan. Next, take half of your potato chip pieces and sprinkle them on top of that. Carefully grab your glass bowl of chocolate (you may need a pot holder) and slowly all but 1 cup of the chocolate over top. Set the bowl down and gently pick up the bark pan tapping it against the counter a few times. This will help the chocolate settle down between the pieces.
- Next, add the remaining rice crispy treats (break them up into clusters as you sprinkle them) and the potato chips to the chocolate. Use wax paper or the back of a spatula to gently push them down into the chocolate. You do not want to submerge it but you do want to ensure chocolate is touching each piece. Take the remaining cup of chocolate and drizzle over top. Allow to cool completely (to speed up the setting time, pop in the fridge for at least 30 minutes though this can make the chocolate have a white hue). I let mine cool at room temp for a few hours. Trust me it’s worth it.
- When completely cool, pick up the parchment paper and set it on a large cutting board. Cut the bark into pieces and store it in an airtight container.
*Time does not include cooling/melting