Question: make spicy chocolate chip bark
Options:
1 12 - ounce package semisweet chocolate pieces    2 cups finely crushed corn tortilla chips*    1 -2 teaspoons crushed red pepper (optional)    directions    In a medium bowl, microwave chocolate for 1 minute. Stir. Continue to microwave and stir at 20-second intervals, until smooth. Stir in tortilla chips.    Spread or pat mixture on a parchment-lined baking sheet to a 12x8-inch rectangle (mixture will be thick). Sprinkle with crushed red pepper, if desired.    Freeze 15 minutes. Break into pieces. Store in refrigerator up to 5 days.
1 12 - ounce package semisweet chocolate pieces    2 cups finely crushed corn tortilla chips*    1 -2 cups crushed red pepper (optional)    directions    In a medium bowl, microwave chocolate for 1 minute. Stir. Continue to microwave and stir at 20-second intervals, until smooth. Stir in tortilla chips.    Spread or pat mixture on a parchment-lined baking sheet to a 12x8-inch rectangle (mixture will be thick). Sprinkle with crushed red pepper, if desired.    Freeze 15 minutes. Break into pieces. Store in refrigerator up to 5 days.
Answer: 1 12 - ounce package semisweet chocolate pieces    2 cups finely crushed corn tortilla chips*    1 -2 teaspoons crushed red pepper (optional)    directions    In a medium bowl, microwave chocolate for 1 minute. Stir. Continue to microwave and stir at 20-second intervals, until smooth. Stir in tortilla chips.    Spread or pat mixture on a parchment-lined baking sheet to a 12x8-inch rectangle (mixture will be thick). Sprinkle with crushed red pepper, if desired.    Freeze 15 minutes. Break into pieces. Store in refrigerator up to 5 days.