4 bars (3 oz. each) of chocolate
1 1/3 cups chocolate cookie crumbs
5 T. red hots (cinnamon candy hearts)
Instructions: Line a baking sheet with foil or parchment paper. Melt the chocolate bars in a pan over very low heat or the top portion of a double boiler or in the microwave on high at 15 second intervals, stirring frequently. It’s important not to rush the melting of the chocolate as you don’t want it to burn or to get an inconsistent texture. Stir in 1 cup of the cookie crumbs and spread this mixture on the lined baking sheet. It should be about ¼ inch thick. Sprinkle the red hots and remaining cookie crumbs over top (this needs to be done right away before the chocolate has the time to set). I like to use a wooden spoon to pat the candies and crumbs into the chocolate a bit. Refrigerate this for about 45 minutes to firm it up completely. Cut or break up into pieces and keep in the refrigerator. It’s best to use parchment or waxed paper between the layers of bark to keep it from sticking.