Potato Chip and Sea Salt Mark West Black Chocolate Bark
Mark West Black
- 16 Ounces seventy-two percent dark chocolate, finely chopped
- 3/4 Cups crushed kettle-style potato chips, divided in half
- 1 Teaspoon flaky salt, such as maldon salt
Place chocolate in a large, heat-proof bowl over a pan of barely simmering water. Stir until melted and smooth.
Remove bowl from heat and stir in half of the potato chips.
Spread onto a nonstick pan into a rectangle, about ¼ inch thick. Sprinkle salt over all chocolate, then lightly press the remaining potato chips into the chocolate.
Set in a cool place to set for 1-2 hours. Break into pieces and serve.