Holiday Bark

Every year I try and find new things to gift that are edible.  At some point no one really needs more stuff and food gifts are a great way to tell people you care.  Second only to my spiced nuts, this bark always gets top ratings from my friends and family.  Bark is by far the easiest thing to make and you can mix up what kind based on the person you are giving it to or what is in your pantry.  This method makes bark even easier as it entails almost zero clean up.  Most recipes will have you “temper” the chocolate, which means slowly melting it over a double boiler while adding more chocolate as it melts to keep a steady temperature.  This keeps the chocolate from getting a gritty texture and a grey color (no good!) but is kind of a pain.

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Years ago I saw a tip in Southern Living magazine about just putting the chocolate on a cookie sheet in a low oven.  The heat just barely melts the chocolate so you don’t run the risk of grey bark and it’s already spread out on the sheet so all you have to do is spread it out a bit more and sprinkle on the toppings.  Once the bark is hard you throw away the parchment paper which means only 1 spatula to clean.  Here I give you 2 different variations but use whatever kind of chocolate you like – other good bark toppings are crushed candies like peppermint, chopped dried fruit such as apricot or cranberries, you could even throw on mini marshmallows and graham cracker cookie shards and make smores bark.  The options are limitless so next time you get invited to a last minute holiday party, within an hour you can have the perfect hostess gift.

Holiday Bark (printable version at the end of the post)
Special Equipment:  parchment paper

  • 4 four ounce bars of good chocolate – I used 3 dark chocolate and 1 white chocolate bars
  • 1/3 cup chopped pecans
  • 1/2 a pomegranate, seeded
  • 1/4 teaspoon sea salt

Preheat your oven to 250 degrees.  Line two cookie sheets with parchment paper and line with chocolate pieces.  If you are going to use two chocolates like I did with the dark and white break up the pieces and mix them together so you can swirl them when they are melted.  Otherwise you can just unwrap the bars and lie them next to each other like I did with the 2 other dark chocolate bars.

 

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Bake for 5 minutes – the chocolate should still be holding its shape but when you press it with a spatula its melted inside.  Using a spatula swirl the two chocolates together and spread them out so the layer is even (if you use one kind of chocolate just use the spatula to spread it out and make sure no logos remain).

Sprinkle with toppings evenly (I did one tray of dark and white chocolate with pecans and sea salt and one dark chocolate with pomegranate seeds and sea salt).

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Place in the fridge and chill for at least 1 hour.  Break up the bark into smaller pieces and serve or gift.  If you use a fresh ingredient like the pomegranate seeds you should serve them right away or store at room temp for no longer than a day.  Any other topping stored in the fridge will last at least a week.

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Holiday Bark

  • Servings: enough for 4-6 gifts
  • Print

Special Equipment:  parchment paper

  • 4 four ounce bars of good chocolate – I used 3 dark chocolate and 1 white chocolate bars
  • 1/3 cup chopped pecans
  • 1/2 a pomegranate, seeded
  • 1/4 teaspoon sea salt

Preheat your oven to 250 degrees.  Line two cookie sheets with parchment paper and line with chocolate pieces.  If you are going to use two chocolates like I did with the dark and white break up the pieces and mix them together so you can swirl them when they are melted.  Otherwise you can just unwrap the bars and lie them next to each other like I did with the 2 other dark chocolate bars.  Bake for 5 minutes – the chocolate should still be holding its shape but when you press it with a spatula its melted inside.  Using a spatula swirl the two chocolates together and spread them out so the layer is even (if you use one kind of chocolate just use the spatula to spread it out and make sure no logos remain).  Sprinkle with toppings evenly (I did one tray of dark and white chocolate with pecans and sea salt and one dark chocolate with pomegranate seeds and sea salt).  Place in the fridge and chill for at least 1 hour.  Break up the bark into smaller pieces and serve or gift. If you use a fresh ingredient like the pomegranate seeds you should serve them right away or store at room temp for no longer than a day.  Any other topping stored in the fridge will last at least a week.

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