Dessert / Seasonal - Winter
Chocolate Holiday Bark
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Chef’s Knife
- Parchment Paper
- Large Heatproof Bowl
- Medium Saucepan
- 1 cup chopped pistachios
- ¼ cup unsweetened shredded coconut
- 1 cup puffed rice
- 1.5 lbs. chopped dark chocolate
- 1 cup dried cranberries
- 2 teaspoons grape seed oil
Preheat the oven to 325°.
Line baking sheet
Line a baking sheet with parchment paper.
Spread pistachios and coconut
Spread the chopped pistachios and the unsweetened coconut in an even layer on the baking sheet.
Toast 5–8 minutes or until coconut just begins to brown. Remove baking sheet from the oven and let cool.
In a mixing bowl, combine pistachios, coconut, puffed rice, and dried cranberries. Reserve about 1/4-cup of the mixture and set aside.
Place chopped chocolate and 2 teaspoons of oil in a large heatproof bowl and set over a medium saucepan of simmering water. Stir with a spatula until the chocolate is completely melted.
Fold chocolate into pistachio mixture
Remove the chocolate from heat, and fold in the pistachio mixture.
Spread and sprinkle
Spread mixture evenly on the parchment-lined baking sheet, and sprinkle on the reserved 1/4-cup mixture on the top.
Refrigerate for about 30 minutes or until the chocolate has completely set.
Break and serve
Break the bark into small pieces and serve.