Chocolate bark

By Mary Berg
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SERVES
8
 TO
10
TOTAL TIME

Ingredients

  • 2 cups chocolate chips, milk. semisweet, or dark
  • 1/2 cup white chocolate chips
  • Nuts, such as cashews, pecans, slivered almonds, etc.
  • Dried fruit, such as dried cranberries, apricots, mango, etc.
  • Salted pretzels
  • Shredded coconut
  • Candied orange peel
  • Flakey salt, optional

Directions

  1. In a medium saucepan, bring 2.5 centimeters of water to a simmer. Add 1 3/4 cups of the milk, semisweet, or dark chocolate chips to a large glass mixing bowl and place it over the saucepan. Slowly stir the chocolate just until melted.
  2. Once melted, remove the bowl from the heat and stir in the remaining 1/4 cup of chocolate chips. Slowly stir until all of the chocolate has melted together then set aside for about a minute while you lay out a sheet of parchment paper onto a baking sheet.
  3. While the chocolate cools slightly, place the white chocolate chips in a glass mixing bowl and allow it to melt over the simmering water. Be careful here as white chocolate melts much quicker than regular chocolate.
  4. After about a minute, pour the chocolate out onto the parchment paper and spread to about a half centimeter thick. When the white chocolate has melted, drizzle it over top of the chocolate in a decorative pattern and, using a butter knife, swirl it around a little. Scatter the top of the chocolate with whatever toppings you’d like then place it in the fridge to firm up completely.

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