So I may have overestimated how much chocolate I would use for dipping my shortbread cookies . . .
I didn't want to waste the chocolate (that's gotta be a sin . . . right?!), so I made chocolate bark with what I had left. I was inspired by a recipe I really want to try over at How Sweet It Is for CAKE BATTER CHOCOLATE BARK. I really want to try it . . . as in yesterday. I didn't have any cake mix and my chocolate was going to harden soon, so I just made regular chocolate bark. It was pretty awesome, but I still plan on eventually trying that cake batter stuff (the very thought of it makes me happy inside)!
* Chocolate - whatever type you prefer (milk, semi-sweet, dark, whatever)
* White chocolate
* Canola oil or vegetable shortening (for mixing with chocolate)
* Optional toppings: nuts, peppermint, toffee bits, sprinkles, your choice
Melt chocolate with oil or shortening. I microwaved it, stirring every 20 seconds.
Line pan with parchment paper.
Pour white chocolate into pan and smooth. I used white chocolate on the bottom layer because I had more of it left over. You can switch up the layers if you'd like.
Pour chocolate into pan. Sprinkle topping (I used my leftover toffee bits) and press into chocolate.
Freeze for 20 minutes. Break apart (I stabbed it with a knife in several places) and refrigerate in airtight container. Enjoy!