I wanted to make something simple, colorful, and easy for the anniversary of Rasaala. And chose one of the many recipes of chocolate bark, to go with the season as well! This is literally a 5 minute recipe, and you cannot go wrong with it!
| Prep Time | 5 minutes |
| Passive Time | 1 hour |
| Servings |
pieces
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Ingredients
- 12 oz white chocolate
- 1/2 cup dried cranberries
- 2 tbsp roughly crushed roasted, salted pistachio pieces
Ingredients
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Instructions
- Melt the chocolate pieces in a microwave safe bowl, about 30 seconds at a time. Take it out of the microwave, mix using a spatula, and put it back for another 30 seconds. Mix, making a smooth pourable chocolate. Microwave times and heat vary, so try with the shortest times. Mine completely melted with 2 times x 30 seconds.
- Cover a cookie sheet with parchment paper. Pour the chocolate into a rough shape. The shape doesn't matter as you will be breaking them into pieces. Just make sure the thickness of the spread is even.
- Scatter the cranberries and the pistachio pieces over the chocolate, pressing gently to embed them in the chocolate.
- Sprinkle the salt. I used Himalayan salt that I had lying around in my pantry.
- Keep the sheet in the refrigerator for about an hour or two to set.
- Remove from the fridge, and break off into rough pieces.
- That's it! Enjoy!
- To make chocolate peppermint bark: Melt dark or semi sweet chocolate, and pour on parchment paper. Crush candy canes roughly inside a ziploc bag, and spread on top of the chocolate. Refrigerate and break off into pieces.
Recipe Notes
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