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Author Notes: I now make chocolate bark the Ina Garten way - by melting the chocolate in the microwave in 30-second increments. It's easy and makes the job seem effortless. This is a great recipe to make with kids. They can participate in every step of the process. I stuck to a red and green theme for this batch, with a few recommendations for other healthy red/green toppings. As the holidays approach, I am looking for easy treats to assemble and this bark fits the bill! This is great to serve along with some ice cream or fruit. And it makes a great food gift. —Bevi
Makes bark for 12 or more
- 9 to 12 ounces finely chopped premium white chocolate - I use Green & Black's Organic with Madagascan vanilla
- 2 big handfuls shelled raw pepitas
- 3 ounces dried cherries
- dustings Himalayan Pink Salt
- Lightly toast the pepitas with just a dusting of pink salt - for no more than 2 minutes.
- Place 3/4 of the chopped chocolate into a glass bowl. Microwave at 30 seconds 2 or 3 times until the chocolate is melted. Stir in the remaining chopped chocolate, and stir until smooth.
- Pour the melted chocolate on a sheet pan covered with a piece of parchment paper. Immediately use an offset spatula or regular spatula to spread the chocolate over a rectangular surface of roughly 9"x10".
- Spread the cherries all over the chocolate rectangle, followed by the pepitas. Use a spatula to lightly press the toppings into the chocolate - be gentle. Then, dust the bark very sparsely with a few swipes of the pink salt.
- Allow to cool for at least a few hours. Cut or break into serving size pieces when the bark is completely hardened.
- NB: You can use a variety of red and green toppings: I routinely use a combination of wasabi peas, dried cranberries, dried cherries, and pepitas.
- This recipe was entered in the contest for Your Best Holiday Confection
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