I think one of my favorite parts of making this Winter bark, are the looks on the faces of my friends when I tell them I’m making it. It’s ooey, gooey, and definitely rich. Breaking the pieces became a bit of a test of wills, but luckily this is a dessert that doesn’t require perfection. I followed this recipe, just swapping out the whiskey for bourbon. Since the final product has a lot going on I like to eat my pieces on the side of some Black Cherry Amaretto Gelato. 🙂 Delightful.