I am digging this yummy Christmas Chocolate Bark. Studded with rich pistachios, tart dried cranberries, and speckled with coarse chunks of salt, it’s a winner.
I believe the ideas for this flavor combo came from the fabulous Alison. I think this bark would make a wonderful gift for the holidays. Just don’t eat too much of it, as it’s very addictive.
Christmas Chocolate Bark
- In a small saucepan over very low heat, melt chocolate
- Pour chocolate into a parchment paper lined 8 x 8 inch baking dish
- Sprinkle pistachios and cranberries over chocolate
- Using a metal spatula, spread the mixture evenly back and forth to around ½ inch thickness
- Sprinkle salt over bark
- Allow to sit out until set, 1-2 hours
- Cut into 16 squares and serve
Here are some other chocolate bark type recipes you may enjoy:
-Twisted Chocolate Bark from Diane of The W.H.O.L.E. Gang
-Easy Peppermint Bark by Alice of Savory Sweet Life
-Holiday Chocolate Bark from Nancy of The Sensitive Pantry
To help you with your chocolate bark recipe adventures I am giving away 10 pounds of Dagoba Organic Chocodrops (that’s a retail value of $179.90!). To be entered leave a comment below. This giveaway is open to everyone everywhere and the winner will be chosen at random. This contest will end at 6pm (MST), December 15th, 2010.
Update: this giveaway is now over and the winner was Jen K!
The winner of last weeks giveaway for a copy of Food Heroes by Georgia Pellegrini is Christine! Christine said her food hero was The China Study by Dr. T. Colin Campbell & Thomas M. Campbell II. I want to thank everyone for sharing their personal food heroes!
I wanted to also mention that Georgia Pellegrini is giving away a copy of The Gluten-Free Almond Flour Cookbook as well as providing the recipe for my Olive Rosemary Bread from the book on her website. Her giveaway ends today at 5pm (PST). Thanks Georgia!
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