If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: We developed this fun bark to go with the Environmental Science section our school theme at Taste of the Nation, New Haven, 2012. We almost feel guilty making it, because it's just so easy. We've put our favorite flavor combinations up here (see also Lavandula Salis and Potatochipus Dulcis), but you can use whatever kind of chocolate or toppings you want!
These measurements are for half a sheet-pan worth, but this recipe is very easy to double, triple and quadruple. Which you'll certainly want to do. - Fig Test Kitchen
Serves as many as you want
- 8 ounces Dark Chocolate
- 4-5 tablespoons Crystalized Ginger
- 4-5 tablespoons Dried Cranberries
- 4-5 tablespoons Pistachios, Toasted and Chopped
- 4-5 tablespoons Dried Apricots, chopped
- Cover half of a sheet-pan with wax paper or parchment paper
- Melt chocolate gently in a double boiler or a non-stick skillet. Then pour onto covered part of pan, and spread thin with a spatula.
- Sprinkle all toppings until more-or-less uniformly distributed
- Refrigerate, covered, for about 30 minutes to an hour
- Remove from fridge, break up, and eat! Remember to refrigerate any leftovers, or the untempered chocolate might get chalky.
12 Make-Ahead Egg Dishes for Easter Brunch
Hop to it!
Winner of Your Best Recipe with Honey
A sweet Q&A with Alexandra Higgins.
Style with a breeze.
Watch Amanda and Merrill Make Macaroni and Cheese Without a Recipe
Gouda riddance to powdered cheese.
Wooden Bird's House
For your feathered friends.