Melt chocolate, pour it out, cram anything (within reason) you love on top of it before it sets. The recipe below says the same thing with a detail or two that may help.

Chocolate Bark

8 oz semisweet chocolate, chopped
Toppings: 3/4 c total of small, dry, sweet or savoury favourites: corn chips, pretzels, shelled pistachios, ruffled potato chip pieces, chocolate nibs, etc.

Melt half of chocolate completely over a double boiler, stirring. Then add the rest and remove bowl from heat. Stir until all of the chocolate has melted. Wipe the bottom of the bowl dry before pouring the melted chocolate onto a Silpat or parchment paper-lined baking tray. Spread chocolate in an even layer 1/4-inch thick, ideally with an offset spatula. Add toppings immediately and press down where needed/desired to set them. Chill in refrigerator for 20 minutes or set at room temperature for 2 hours. Peel back Silpat or parchment paper and cut bark into desired blocks/pieces. Serve chilled/crisp. Can be refrigerated in an air-tight container for 3 days to 2 weeks depending on your toppings. I find the greasier toppings degrade quicker so enjoy the corn chip bark first.

Makes one sheet.

This story and recipe appear in SUGAR & SPICE, Issue 008 of Le Sauce Magazine.