Chocolate Bark

Who can resist velvety bittersweet, milk, or white chocolate topped with nuts, candy, or dried fruit? 

vegetable oil cooking spray
bittersweet, milk, or white chocolate, chopped, according to variation
toppings, according to variation

Coat a 9x12½" rimmed baking sheet or 6 small loaf pans (2½x5") with cooking spray, and line with parchment, leaving an overhang on long sides.

Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Divide among pans (3 Tbsp. each) and spread in an even layer.

Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.

Bark can be refrigerated for up to 3 days.

Makes one 9x12½" sheet or six 2½x5" bars.