Colorful, tasteful, quick and easy chocolate bark.
The only thing that would be easier than making this sweet treat would be going out and buying it. And it takes only about a half hour.
I got these recipes from the Boston Globe Sunday Magazine but altered the ingredients somewhat in the dark chocolate version to create my own flavor combination. I also doubled the recipes because they didn’t make much and who wants to waste time doing this in batches.
Put a few pieces in a small gift bag or box and you have an instant gift.
Chocolate Bark With Walnuts and Orange
- Semi-sweet chocolate (Toll House chocolate chips are fine) (24 ounces)
- Chopped walnuts (1 1/2 cup)
- Candied orange peel (4 ounces, chopped)
A combination of flavors and colors for the holidays.
What I did:
Lightly toast the walnuts in a hot oven (400 degrees or so for about 5 minutes).
Line a cookie sheet with parchment paper (or waxed paper).
Melt chocolate in a double boiler on top of the stove. Do not let water touch bottom of pan. Stir frequently.
Combine walnuts with candied orange peel. Set aside 1 cup in another bowl.
Stir in the larger bowl of nuts and orange into the chocolate.
Dump chocolate mixture onto the parchment paper and spread to about 3/4 inch thickness.
Sprinkle the remaining nuts and orange mixture evenly over the chocolate and press into the chocolate.
Put cookie sheet into the freezer for about 20 minutes (do not allow to freeze).
Take out of freezer and peel off parchment paper. Break bark into pieces and store in an air-tight container in the refrigerator. Should be good for about 2 weeks.
White Chocolate Bark With Pistachios and Cranberries
- White chocolate (Toll House morsels are fine to use) (24 ounces)
- Pistachios (chopped) (1 1/2 cups)
- Dried cranberries (chopped) (1 1/3 cups)
What I did:
Followed instructions for chocolate bark above, using these ingredients instead of the chocolate bark ingredients.