Over low heat in a heavy saucepan, melt your chocolate until it is mostly melted but still has a few chocolate chunks remaining. Be sure you stir every thirty or so seconds until it is mostly melted, then stir constantly until it is almost all the way melted. Remove from the heat.
1 cup high quality chocolate
Chop your dried cherries while the chocolate is melting, between stirs at the beginning stages. Add your chopped dried cherries and your flaked coconut to the melted chocolate and stir to combine.
1/2 cup dried cherries, 1/4 cup flaked coconut
Place a sil pat on your counter, or use waxed paper. I'll add a few drops of water to my counter if I'm using waxed paper to help keep it from sliding. Pour the melted chocolate mixture onto your sil pat and spread to about a quarter inch thick with a spatula. Let harden on the counter if it's chilly. Place in a freezer for 5 minutes if you want to have it harden faster.
Once it's solid, break into chunks. For chocolate bark smores, break into 12 pieces, each a bit smaller than a graham cracker half.
Roast your marshmallow to perfection as you define it. Add the chocolate to your graham cracker, top with the marshmallow and complete your smore with the second graham cracker. Serve immediately.
Feel free to use any mix-ins you like for your chocolate bark. Dried fruit or banana chips work great. You can also use nuts or your favorite cookie, crushed. Be creative in your toppings.
The chocolate bark will keep at room temperature for a couple of weeks, but ensure that it's kept in a tightly sealed container so humidity doesn't change the color of the chocolate.
For more tips and tricks, be sure to read the full article above.