Ingredients
- 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 Tbl butter, unsalted
- 7 ounce marshmallow fluff (do not use regular marshmallows)
- 1 tsp vanilla
- 1/2 tsp salt
Instructions
- 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 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 simmer pan 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 on top of that.
- Carefully grab your glass bowl of chocolate (you may need a pot holder) 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 by the parchment paper and set on a large cutting board.
- Cut the bark into pieces and store in an air tight container.
