Malt Ball Bark

Line a 13 x 9-inch baking dish with parchment paper.

Place bittersweet and 4 ounces semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove from heat and stir in vanilla. Pour melted chocolate into prepared dish and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 25 minutes. Remove dish from refrigerator and leave at room temperature while melting remaining chocolate.

Place the remaining 8 ounces semisweet chocolate and malted milk powder in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove from heat; let stand 5 minutes. Pour melted chocolate over dark chocolate layer; carefully spread with an offset spatula into an even layer.

Sprinkle with chopped malt balls, pressing gently to adhere. Chill in the refrigerator until completely set, about 1 hour.

Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into pieces. Pack in an airtight container with wax paper between layers; store in the refrigerator.