There’s nothing like having four pounds of Loaded Triple Chocolate Bark in the house.

Got a potluck party? Take the bark.

Need a last-minute gift? Give the bark.

Too busy to make lunch while you’re carving a birthday cake shaped like a gently-used toilet? There’s always bark!

This bark began as a batch of spiced pecans coated in brown sugar, cayenne, nutmeg and cinnamon and then toasted. Yes, Virginia, they could stand alone, but that’s not the Holiday Way. While the pecans cool, keep yourself from picking at them by melting three different kinds of chocolate: semisweet, milk and white. Pour each type of chocolate on a big sheet of parchment, sprinkle the mixture with chopped pecans and coconut, spread it with a spatula, and let it set for a few hours, until you can easily break it into medium-sized pieces and shove them directly into your mouth.

This bark is ridiculously rich, so don’t share it with recent heart patients, small animals or toothless children.

And don’t be afraid to clean out the pantry and try your own version. Throw in whatever looks good to you: dried cherries or cranberries, chopped peanut butter cups, crushed peppermint candies, raisins or mixed nuts. Tropical trail mix. Fresh bacon bits. Candied fruit. Dried chiles.

If you think of a fun new bark combination, or you’ve already posted one, please share it here. I’ve still got a little leftover chocolate that needs a purpose.

Loaded Triple Chocolate Bark

Adapted from Emeril Lagasse (via FoodNetwork.com)

Makes 4 pounds

• 7 tablespoons butter
• 1/2 cup brown sugar
• 2 cups pecan pieces
• Salt
• Cayenne pepper
• Pinch ground nutmeg
• Pinch ground cinnamon
• 1 pound semisweet chocolate, cut into pieces
• 1 pound milk chocolate, cut into pieces
• 1 pound white chocolate, cut into pieces
• 1 1/2 cups shredded sweetened coconut

1. Preheat the oven to 350 degrees F.

2. In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly, about 4 minutes.

3. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.

4. Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat; bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. Stir each chocolate until totally melted.

5. Remove the chocolate from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment paper-lined baking sheet. Sprinkle the pecans and coconut over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.