Christmas Chocolate Bark

Welcome back to the blog! Hope everyone had a great Thanksgiving. I haven't shared a post in 2 weeks, the second time was for Turkey day, but the week before that I was feeling a little discouraged and bored so I made the decision to skip a week. Food for me is more than just "fuel"; it's a way I can express creativity. This blog and sharing the food that comes out of my kitchen is something I really feel passionate about so I'm not going to make a post just to meet the "weekly quota". I spent the last 2 weeks making a few things for Thanksgiving and some football party food (including these two recipes which are delicious: one and two). We also went out to eat a good bit with all the traveling we had to do. This week I'm back at it and sharing something that I truly love...chocolate! 

This chocolate bark is all of my favorite things. Chocolate (duh), pistachios, which are definitely my favorite nut, and fleur de sel. [Fleur de sel is a French sea salt. I bought mine on Amazon, but some Trader Joe's carry it.] The cranberries add an extra sweet and tangy bite. Plus it's mega easy to put together. Bark can really be made with any type of chocolate and any toppings. If dark chocolate isn't your thing just double the amount of semi sweet. I call this Christmas chocolate bark because the pistachios and cranberries make it green and red, and the salt crystals are like little snow flakes! 

This bark goes great in little goodie bags for family, friends, teachers, co-wokers, you name it. Put a bunch in a cute holiday themed container and give it for a gift. Keeps for about a week in the fridge, but if you're a chocoholic like me it won't last that long:)

INGREDIENTS 
1 bag semi sweet chocolate chips (10-12 oz)
1 bag dark chocolate chips (10-12 oz) 
1/4 cup roasted pistachios chopped 
1/4 cup dried cranberries chopped 
sea salt (Fleur de sel) roughly 1 tsp 

*Amounts of toppings can be changed for you preference, use more or less to your liking 

INSTRUCTIONS 

1) Place all of chocolate in a heat safe bowl over a pot of simmering water. Make sure water is not touching bottom of the bowl and that it doesn't come to a boil.

2) Stir often until all the chocolate is completely melted and smooth.

3) Pour chocolate on a large piece of parchment paper on a baking sheet. (Roughly 16x12) Spread out into a thin layer about 1/8th of an inch thick.

4) Sprinkle on chopped pistachios and cranberries in an even coating. 

5) Lightly sprinkle over fleur de sel, being careful not to go too heavy handed. 

6) Place baking sheet in the fridge to harden chocolate. 

7) Once all the chocolate is set, break into pieces with hands. 


* I prefer for mine to stay refrigerated then sit out to warm up for about 10 minutes before eating.