Festive chocolate bark layered with peppermint, pistachios, cranberries, and coconut flakes, chilled and broken into shards.
# What You’ll Need:
→ Chocolate Base
01 - 14 oz high-quality dark chocolate (at least 60% cocoa), chopped
02 - 7 oz white chocolate, chopped
→ Toppings
03 - 2.1 oz crushed peppermint candies
04 - 2.1 oz roasted, salted pistachios, roughly chopped
05 - 2.1 oz dried cranberries
06 - 1.4 oz toasted coconut flakes
07 - 2 tablespoons festive sprinkles (optional)
# How To Make:
01 - Line a large baking sheet with parchment paper.
02 - Melt dark chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
03 - Pour melted dark chocolate onto the lined baking sheet and spread evenly to about 0.2 inches thick using a spatula.
04 - Melt white chocolate separately using the same method until smooth.
05 - Drizzle melted white chocolate over the dark layer, then gently swirl with a skewer or knife to create a marbled pattern.
06 - Immediately sprinkle crushed peppermint candies, pistachios, dried cranberries, toasted coconut flakes, and optional sprinkles evenly over the chocolate.
07 - Lightly press the toppings into the chocolate to ensure they adhere.
08 - Refrigerate the chocolate bark for at least 40 minutes or until fully firm.
09 - Once set, break the bark into irregular pieces and arrange on a serving platter or package as desired.
