Chocolate Bark

The second candy I made for Christmas this year was chocolate bark. It's a good standby because it's so easy to make and can be varied in numerous ways. This year I used a mix of dark and milk chocolate topped with dried cranberries and whole roasted almonds and cashews. You can also use white chocolate, pistachios, dried apricots, hazelnuts, pretzels, or whatever your heart desires!


Chocolate Bark (adapted from Barefoot Contessa)

1/4 cup whole roasted almonds
1/4 cup whole roasted cashews
1/2 cup dried cranberries
16-20 oz chocolate, roughly chopped

Preheat the oven to 350 degrees. Line a jelly roll pan with parchment paper.

Melt the chocolate (microwave or using a double-boiler) until just melted. Stir melted chocolate with a rubber spatula until completely smooth. Pour the melted chocolate onto the parchment-lined baking pan. Spring the chocolate evenly with the nuts and dried fruit. Press the topping in lightly so they set in the chocolate. Refrigerate 2 hours, or overnight if possible. Break the bark up into pieces and serve!