1. Préchauffer le four à 350 ?F. Tapisser deux plaques à pâtisserie de papier sulfurisé ou de tapis de cuisson en silicone. (Ceci est essentiel pour éliminer les fines particules cassantes des moules.)
2. Battre le beurre et le sucre jusqu'à consistance légère et mousseuse. Ajouter le sirop de maïs, la vanille et le sel; bien mélanger. Ajouter les œufs un à un en battant bien après chaque ajout. Incorporer le chocolat fondu. Incorporer la farine.
3. Divide dough evenly between the 2 prepared pans. Thinly and evenly spread batter into a 15 x10-inch rectangle on each pan. Sprinkle with desired topping. Bake for 25 to 30 minutes, switching between racks and rotating pans at least once, until edges are brown and brownies look dry. Watch carefully the last few minutes as the brownie brittle can overbake quickly. Remove pans from oven. Transfer bark on parchment from pans and cool on wire rack for 20 minutes. Break into pieces.

Recipe Note: For evenly shaped brittle, remove from and let cool 1 minute. Use a sharp knife to score into 2-inch pieces. Cool completely and then break into pieces.

Tip: For more colorful bark, hold back 1/3 of the mini candies and sprinkle on brownie bark after 10 minutes of baking.