📖 Instructions

1. Prep Your Station: Line a baking sheet with parchment paper. This prevents the bark from sticking and makes cleanup a breeze. Trust me, you don't want to skip this step; cleaning melted chocolate off a baking sheet is not a fun way to spend an evening. Make sure the parchment paper is lying flat to avoid any weird shapes.
2. Melt the Chocolate: In a heat-safe bowl set over a saucepan of simmering water (or using a double boiler, if you're fancy), melt the white chocolate. Stir it frequently to prevent burning. Alternatively, you can microwave it in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate, as it can seize up and become grainy. If using the microwave, ensure your bowl is completely dry to avoid the chocolate seizing. I actually ruined a whole batch once because of a damp bowl. Lesson learned!
3. Infuse with Champagne: Once the chocolate is melted and smooth, remove it from the heat. Gently stir in the champagne. Start with 1 tablespoon and add more to taste, but be careful not to add too much, or the chocolate will become too thin. You want a hint of champagne flavor, not a full-on mimosa in your bark. Remember that time I poured half the bottle in, yikes! If the chocolate seizes a bit, try adding a tiny amount of vegetable oil (like, 1/2 a teaspoon) and stirring until smooth again.
4. Spread the Mixture: Pour the champagne-infused white chocolate onto the prepared baking sheet. Use a spatula or offset knife to spread it into an even layer, about 1/4 inch thick. Don't worry about making it perfectly uniform; the rustic look is part of its charm. However, try to avoid any super-thin spots, as they'll break easily.
5. Add Toppings: While the chocolate is still wet, sprinkle on your chosen toppings. Edible glitter, sprinkles, nonpareils, or even a touch of sea salt all work beautifully. Get creative and have fun with it! Just make sure the toppings are evenly distributed so every bite is a delight. I once put on too much glitter; it looked like a disco ball exploded on my bark. Subtle is key!
6. Chill and Set: Place the baking sheet in the refrigerator and let the bark chill for at least 30 minutes, or until it’s firm and set. This is a crucial step, so be patient! If you try to break it too soon, it'll be a gooey mess. You can speed up the process by putting it in the freezer for about 15-20 minutes, but keep a close eye on it, so it doesn't get too hard.
7. Break into Pieces: Once the bark is firm, remove it from the refrigerator. Use your hands to break it into irregular pieces. Alternatively, you can use a knife to cut it into squares, but I prefer the rustic look of broken pieces. If the bark is too hard to break easily, let it sit at room temperature for a few minutes.
8. Serve and Enjoy: Serve the White Chocolate Champagne Bark immediately or store it in an airtight container in the refrigerator for up to a week. It's perfect as a sweet treat after dinner, a festive addition to a dessert platter, or a thoughtful homemade gift. And there you have it, enjoy! I tried to make it less wordy for ya and fixed the grammar mistake.