Line a tray: Grab a baking sheet and line it with parchment paper. Trust me, cleaning chocolate off your counter is not fun.

Melt the chocolate: Chop the chocolate into small pieces. Microwave in 30-second bursts, stirring in between, until smooth. Or use a double boiler if you’re feeling fancy.

Spread it out: Pour the melted chocolate onto your lined tray. Use a spatula to smooth it into a thin, even layer. Don’t worry about perfection—it adds character.

Add your toppings: Sprinkle your chosen goodies over the chocolate while it’s still melty. Press lightly so they stick, but don’t go overboard—you want crunch AND chocolate.

Chill: Pop the tray into the fridge for 20–30 minutes, or until the chocolate is completely set. Patience, young padawan.

Break it apart: Once firm, lift the parchment and break the bark into pieces. Irregular shapes = artisanal, trust me.