WHITE CHOCOLATE BARK/ Not Enough Time



I don’t know about you but December is the fastest month on the calendar. With holiday decorating, shopping, wrapping, baking, it seems there’s never enough days to do it all. This holiday season I do not have time to decorate cookies for the blog so I whipped up a very easy holiday dessert. This is a time saver and sure to be a hit. After all, who doesn’t like chocolate!

This White Chocolate Bark is made with peanuts, semi-sweet chocolate chips and dried cranberries but can be made with any kind of nuts, dried fruit and chocolate. I prefer cutting the bark with a knife but it can also be broken apart. I was generous with the toppings but I found that too much can make it a challenge to cut. The next time I’ll go with the ‘less is more’ method and sparsely sprinkle the toppings to allow for easy, clean cuts through the chocolate.


You can see plenty of my decorated holiday cookies from previous years which are displayed in the right margin and the Index page.


White Chocolate Bark
1 lb White Chocolate (chopped) or Wilton White Chocolate Melts
1/2 cup Peanuts
1/2 cup Dried Cranberries
1/2 cup Nestle’s Semi-Sweet Chocolate Chips
[This recipe is Ina Garten's White Chocolate Bark at the Food Network]


Melt two-thirds of the chocolate in a heat-proof glass bowl in the microwave on high for 30 seconds. Continue to heat chocolate and stir with rubber spatula in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate until completely smooth. 


Pour chocolate onto the parchment paper and spread to an 8 x 10 rectangle. 


Sprinkle evenly with the peanuts, cranberries, and chocolate chips quickly before the chocolate sets. Press lightly with offset spatula to set toppings into the chocolate. Set aside for at least 2 hours until firm. Cut or break the bark. Makes about 16 pieces.
Hint: Stirring chocolate with a rubber spatula keeps the chocolate shiny.


 I also made a Milk Chocolate Bark in festive holiday colors with M&M’s and peanuts. 





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