So, I’m a little late here, but you could certainly make this for Valentine’s Day, or the Super Bowl. Or to celebrate that you don’t have bedbugs, and that your paranoid freakout just that, nothing more. Wait, what? I digress.
For these I used toasted pumpkin seeds and dried cranberries, for their Christmas color scheme, and broken up pretzels, because I love any chocolate/pretzel combination. Recipe follows, adapted from this one from the Barefoot Contessa.
Adapted from Ina Garten’s recipe for French Chocolate Bark
The recipe could just be written as “melt chocolate, drop stuff in it, let set,” but here’s a more detailed step-by-step. The toppings are completely variable–any combination of nuts, seeds, dried fruit, pretzels, chips, corn flakes, crushed up candy canes, will work.
-16 oz. semisweet or bittersweet chocolate, or a combination (Garten suggests half and half)
-1/4 c. toasted pumpkin seeds
-1/2 c. dried cranberries
-1 c. pretzels broken into roughly 1″ chunks
- Melt the chocolate in a heatproof bowl set over a pan of simmering water.
- Line a sheetpan with a silicone mat or a sheet of parchment paper. Pour the melted chocloate over the mat or parchment and spread to form into a rectangle.
- Sprinkle the seeds, cranberries and pretzel pieces over the chocolate. Set aside for at least 2 hours until firm.
- Cut or break the bark into whatever shape and size you like. Enjoy!