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: Legally Blonde Ambition

Christmas Bark (Of the Edible Variety)

By "Daisy Duke"

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The last post showed my inability to work with numbers (pfffffft lawyers don't use numbers) and the fact that some of you have sadly lived a life without bark. Williams Sonoma makes a popular peppermint bark (white chocolate & mint and..uhh..stuff) that many are obsessed with, but I promise this one is tastier. That and it is so pretty and it is so easy to whip up a batch, package it in cute little tins or bags, and give it out to all your holiday visitors. Or eat it all yourself. Whatever floats your boat. Either way, it takes all of about 20 minutes to make, with 4 ingredients, and it creates a perfect combination of sweet, salty, chewy & crunchy. Enjoy!

Christmas Bark

1 cup of shelled pistachios (Make your BISMOW shell them for you......)

12 ounces of semi sweet chocolate, chopped (Use good quality chocolate!!)

8 ounces of white chocolate, chopped (Again, use high quality chocolate!!)

3/4 cup of dried sweet cranberries (I use Craisins. No need to go crazy with the fruit)

1. Heat oven to 350 & lightly toast pistachios on a cookie sheet for 10 minutes, stirring occasionally with a wooden spoon. Let cool.

2. In a double boiler, melt the semi-sweet chocolate, stirring until smooth. Separately melt the white chocolate the same way.

3. In a small bowl, combine the nuts & cranberries, then stir 1/2 of the mix into the semi-sweet chocolate. Using a spatula, spread the mixture to about a 1/2 inch thickness on a large cookie sheet. Drop the melted white chocolate in large spoonfuls over the dark.

4. With the tip of a butter knife, swirl the chocolate together to create a "marbled" look. Sprinkle on the rest of the nuts & cranberry mix.

5. Refrigerate for one hour, until firm, and then break into pieces. Store in an air tight container for one month. Makes about 1 3/4 pounds.

Full post as published by Legally Blonde Ambition on December 11, 2008 (boomark / email).