But you can
choose anything you like, from cookie crumbles to crushed candy, bits of
toffee to dried fruit or nuts. Here’s the basic recipe:
Peppermint bark has become a holiday tradition here at GL,
but when editor-in-chief Karen Bokram whips it up for guests and gifts, she
likes to switch things up for a sophisticated surprise. Her add-ins of choice?
Pistachios and cranberries.
1 lb white chocolate
½ cup shelled pistachios
½ cup dried cranberries
1. Line a baking sheet with parchment or wax paper and set
2. In the heat-proof bowl of a double boiler, melt the white
chocolate, stirring every so often until completely smooth. Remove from heat
and cool slightly, then stir in pistachios and cranberries.
3. Pour the chocolate mixture onto your pan and use a
spatula or the back of a spoon to spread it out evenly.
4. Refrigerate until set, or 30 minutes to and hour.
Gripping the paper liner, lift the chocolate bark out of the pan and place on a
cutting board. Cut into squares or rectangles using a good knife, or break with
5. When you’re not gobbling it up, store in an airtight
container in the refrigerator. Enjoy!
Tell us, babes: What
do YOU like in your chocolate bark?
BY BRITTANY TAYLOR ON 11/15/2012 12:34:00 PM
POSTED IN sweet treats, winter holiday recipes, chocolate, gluten-free recipes, vegetarian recipes, easy party food, Karen the editor, Dec/Jan 2013