Christmas Chocolate Bark - Christmas Candy Chocolate Bark & Nougat, Cranberry and Pistachio Chocolate Bark
Ingredients
CHOCOLATE CHRISTMAS BARK
- 250 g dark chocolate (50% cocoa solids) (~8 ¾oz)
- 100 g white chocolate (3 ½ oz)
- ⅓ cup dried cranberries (46g / ~1 ½ oz)
- ⅓ cup unsalted pistachios (43g / ~1 ½ oz)
- 1 tablespoon crushed freeze-dried raspberries
CANDY CHOCOLATE CHRISTMAS BARK
- 250 g dark chocolate (50% cocoa solids) (~8 ¾oz)
- 100 g white chocolate (3 ½ oz)
- ½ cup chewy or gummy candies
- 3 candy canes broken up
- ¼ cup M&Ms
CARAMEL PRETZEL CHOCOLATE BARK
- 250 g dark chocolate (50% cocoa solids) (~8 ¾oz)
- 100 g milk chocolate (3 ½ oz)
- ½ cup thick caramel sauce (160g / ~5 ½ oz)
- 1 cup pretzels (55g / 2oz)
- 1 ½ tablespoons sprinkles
For best results, always weigh ingredients where a weight is provided
Equipment
- Small saucepan
- medium heat proof bowls
- baking trays at least 25x40cm / 10x16in
Instructions
- FOR THE CHOCOLATE CHRISTMAS BARK AND CANDY CHOCOLATE BARK:Line a large baking tray (25x40cm/10x16in) with baking paper. If you grease the tray first, the paper will sit flatter but it’s not essential.
- In a medium heat-proof bowl, set over a saucepan with about 1 inch of simmering water, add the dark chocolate and stir until just melted. Set aside.Don’t let the bowl touch the water, don’t let it steam and spit or the water could get into the chocolate an seize it, and don’t overheat it.
- Repeat step 2 with the white chocolate in a separate bowl.
- Pour the melted dark chocolate onto the prepared tray then add most of the white chocolate in dollops over the top (just leave a big spoonful behind). Gently spread the chocolate out over most of the tray.
- Add the remaining white chocolate in drizzles or small blobs, then run a knife through it to create a marbled effect.
- Top with the remaining ingredients:- Pistachios, cranberries, freeze-dried raspberries,- Or candies, candy canes, M&Ms.
- Transfer to the fridge to set - 1-2 hours - then break into large shards and serve. Best stored in the fridge.
- FOR THE CARAMEL PRETZEL BARK:Line a large baking tray (25x40cm/10x16in) with baking paper. If you grease the tray first, the paper will sit flatter but it’s not essential.
- In a medium heat-proof bowl, set over a saucepan with about 1 inch of simmering water, add the dark chocolate and stir until just melted.
- Spread half of the dark chocolate over the tray.
- Dollop small spoonfuls of caramel sauce all over the chocolate, then chill in the fridge for 15-30 minutes.
- In a seperate bowl, set over a saucepan with about 1 inch of simmering water, melt the milk chocolate.
- Gradually spoon and drizzle the remaining dark chocolate over the caramel blobs, then repeat with the milk chocolate. Gently spread the chocolate out to fully lock the caramel inside and fill any gaps - it doesn’t need to look pretty.
- Top with the broken pretzels and sprinkles.
- Transfer to the fridge to set - 1-2 hours - then break into large shards and serve. Best stored in the fridge.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- You can use the microwave to melt the chocolate but be careful not to overheat it. Heat on high for 20-30 second increments, stirring well between each.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
