Description
This Cranberry, Pepita and Cocao Nib Chocolate Bark is a sweet and salty treat that’s perfect for the fall and the holidays.
Ingredients
Scale
- 12 ounces high-quality dark or semi-sweet chocolate, chopped
- 1/4 cup roasted, salted pumpkin seeds
- 1/2 cup dried cranberries
- 1/3 cup dried coconut
- 1/3 cup roasted, salted pecans, chopped
- 1/4 cup cocao nibs
Instructions
- Line a baking sheet (9×13) with parchment paper. {TIP: Spraying the sheet with cooking spray before placing the parchment will allow the paper to stick and stay put while you spread the chocolate.}
- Heat 3/4 of the chocolate over a double boiler (a heatproof bowl set over a pot of simmering water). Melt the chocolate, stirring occasionally.
- Take off heat and stir in the remaining chocolate and mix until smooth. {This is a quick version of tempering, which allows the chocolate to keep its shine and to set evenly.}
- Spread the chocolate in a thin layer on the baking sheet. Immediately top with the toppings.
- Refrigerate for 1 hour (or freeze for 5-10 minutes to speed up the process). Break apart the bark when set. Enjoy!
Notes
This bark will keep at room temperature (in an air-tight container) for up 4 days and in the refrigerator for 2 weeks.