Christmas Chocolate Bark Recipes, 4 Ways

Ingredients

White Chocolate Peppermint Bark

  • 8 ounces (226g) dark chocolate chips, melted
  • 8 ounces (226g) white chocolate chips, melted and cooled
  • 1/2 teaspoon peppermint extract
  • 2 candy canes, crushed

Peanut Butter Chocolate Bark

  • 12 ounces (340g) dark chocolate chips, melted and cooled (leave 2 tablespoons behind)
  • 8 ounces (226g) natural runny peanut butter
  • 2 tablespoons organic powdered sugar

Salted Caramel Pretzel Bark

  • 12 ounces (340g) dark chocolate, melted (save 2 tablespoons to drizzle)
  • 2/3 cup (136g) salted caramel sauce
  • 1/2 cup (30g) pretzel sticks, or broken pretzel pieces

White Chocolate Cranberry Pistachio Bark

  • 12 ounces (340g) white chocolate, melted
  • 1/2 cup (52g) dried cranberries
  • 1/2 cup (60g) de-shelled pistachios

Instructions

White Chocolate Peppermint Bark

  1. Line a large cookie sheet with parchment paper. Pour the melted dark chocolate onto the sheet and spread into a rectangle with a spatula or back of a spoon.
  2. Let harden slightly in the fridge for 5 minutes until just hard. You don't want it to harden too long or else the layers will separate.
  3. Mix peppermint extract with white chocolate.
  4. Remove from fridge and spread white chocolate gently on top. You want it to be cooled else the layers will begin to blend.
  5. Top with crushed candy canes and let set in fridge for at least 20 minutes.
  6. Remove, peel back from parchment, and break into smaller pieces.

Peanut Butter Chocolate Bark

  1. Line a large cookie sheet with parchment paper. Pour the melted dark chocolate (minus 2 tablespoons) onto the sheet and spread into a rectangle with a spatula or back of a spoon.
  2. Let harden slightly in the fridge for 5 minutes until just hard. This step is optional. If you want to chocolate and peanut butter to blend together do not put in fridge.
  3. Mix the peanut butter and powdered sugar together.
  4. Pour on top of chocolate layer and swirl with a knife. Dollop the leftover melted dark chocolate (optional) and swirl with a knife.
  5. Let set in fridge for at least 20 minutes.
  6. Remove, peel back from parchment, and break into smaller pieces.

Salted Caramel Pretzel Bark

  1. Line a large cookie sheet with parchment paper. Pour the melted dark chocolate (minus 2 tablespoons) onto the sheet and spread into a rectangle with a spatula or back of a spoon.
  2. Let harden slightly in the fridge for 10 minutes until just hard.
  3. Pour caramel sauce on top and spread.
  4. Sprinkle pretzel sticks on top.
  5. Drizzle the extra chocolate on top. I place mine in a zipped back, cut off the end and then drizzle over. You can use that or a spoon.
  6. Let set in fridge for at least 20 minutes.
  7. Remove, peel back from parchment, and break into smaller pieces.

White Chocolate Cranberry Pistachio Bark

  1. Line a large cookie sheet with parchment paper. Pour the melted white chocolate onto the sheet and spread into a rectangle with a spatula or back of a spoon.
  2. Mix the cranberries and pistachios together and sprinkle over the entire layer of white chocolate.
  3. Let set in fridge for at least 20 minutes.
  4. Remove, peel back from parchment, and break into smaller pieces.
  5. ENJOY!

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Recipe Notes

  1. TO MELT CHOCOLATE Use great quality chocolate chips or chocolate melts. Melt for 1 minute, stir with a spoon, and then in 30 second increments until melted completely. You should until need an extra 30 seconds (if so much). Be careful not to burn the chocolate. IF, and only if you are having difficulties, add a ½ teaspoon coconut oil to the recipe. This will help tremendously with melting.
  2. These recipes serve a large audience and the peppermint bark and cranberry pistachio bark work great for gifts. They can easily be halved for smaller audiences.
  3. All recipes are vegan if using vegan chocolate.
  4. My caramel sauce recipe is coming this month!
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