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.
- For Chocolate Bark With Walnuts and Orange:
- Semi-sweet chocolate (Toll House chocolate chips are fine) (24 ounces)
- Chopped walnuts (1 1/2 cups)
- Candied orange peel (4 ounces, chopped)
- For 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)
- Step 1 For Chocolate Bark With Walnuts and Orange:
- Step 2 Lightly toast the walnuts in a hot oven (400 degrees or so for about 5 minutes).
- Step 3 Line a cookie sheet with parchment paper (or waxed paper).
- Step 4 Melt chocolate in a double boiler on top of the stove. Do not let water touch bottom of pan. Stir frequently.
- Step 5 Combine walnuts with candied orange peel. Set aside 1 cup in another bowl.
- Step 6 Stir in the larger bowl of nuts and orange into the chocolate.
- Step 7 Dump chocolate mixture onto the parchment paper and spread to about 3/4 inch thickness.
- Step 8 Sprinkle the remaining nuts and orange mixture evenly over the chocolate and press into the chocolate.
- Step 9 Put cookie sheet into the freezer for about 20 minutes (do not allow to freeze).
- Step 10 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.
- Step 11 For White Chocolate Bark With Pistachios and Cranberries:
- Step 12 Followed instructions for chocolate bark above, using the ingredients for this recipe instead of the chocolate bark ingredients.