Chocolate Holiday Bark
Serves: 16 pieces
Prep Time: 5 minutes
Cooking Time: 10 minutes plus 1 hour refrigeration
Three good things about this holiday treat ...it is fast, easy and YUMMY. Make half the batch with peppermint topping and have with dried cranberries and walnuts for a great variety.
8 ounces semi sweet chocolate, chopped
8 ounces white chocolate, chopped
2 candy canes
1/2 cup nuts, walnuts, chopped
1/2 cup cranberries, dried, chopped
Place walnuts on a baking sheet and bake at 350 degrees for 7 or 8 minutes. Line a second baking sheet with parchment paper. In a microwave safe bowl, melt semi sweet chocolate for 30 seconds. Stir and cook for 30 second intervals stirring in between until chocolate is melted (careful not to overcook it). Pour chocolate onto parchment paper and spread out. Let it cool slightly. Meanwhile, chop cranberries and candy canes into small pieces for the topping. Melt white chocolate in microwave safe dish also in 30 second intervals, stirring in between. Spread the white chocolate over the dark chocolate making a swirling design (you can make it so that hardly any dark chocolate swirls through, or you can swirl it more to expose more of the dark chocolate). Top one half of the chocolate with the walnuts and cranberries, and the other half with the candy cane pieces for a holiday variety. Place the baking sheet in the refrigerator for at least one hour before chopping into serving size pieces.
Per Serving About: 200 calories, 11 g fat, 5 g saturated fat, 0 g trans fat, 2 g protein, 25 g carbohydrates, 1 g dietary fiber, 15 mg sodium