I’ve had mixed feelings about this post. Like many of you, I’ve been on a sweet treat rampage. Not only mixing, pouring, baking and frosting but also eating.
Like a lot.
And then after I stuff myself silly . . I feel full (and happy), and fat (and happy), and bloated (and happy). . you get the picture.
But then I had this.
Ah, lovely crystallized candied ginger. How I love thee… sweet, spicy and everything good. Now, if I can find crystallized candied ginger at my local piggly wiggly, you can get your hands on some too. It’s not hard to find and it’s certainly everywhere this time of the year.
This chocolate bark is so easy to make. The hardest part is waiting. So, because I didn’t want you guys to be missing out on anything and maybe feeling a great loss because you didn’t make any chocolate bark; regret usually sinks in a few days later for me. . I’m sharing this holiday chocolate bark (two ways!) with you all today.
Because, you know what???? It’s the HOLIDAYS!!! This is the time to indulge!! This is like the one time of the year where you can say, “Screw it, I’m eating that chocolate.”
So, think of this as my obligatory holiday chocolate bark post if you must, kinda like the first day of school photos with cute kids wearing their backpacks that flood your Facebook newsfeed in early September because I know you’ve seen a million chocolate bark recipes. . just make this bark, eat it and be happy.
We can all hit the gym together in January. No bigs.
And if you’re still feeling guilty . . maybe because you ate like 5 pieces of chocolate bark. . do what I do. . crank up Uptown Funk and dance it off.
I hope you enjoy. . and Happy Holidays!!! See you guys next Monday with something special for New Years Eve!!
Make this chocolate bark!!
- shelled pistachios (I also threw some peanuts in there)
- 2 bags (20 oz.) bittersweet chocolate baking chips (I used Ghirardelli)
- chopped crystallized candied ginger
- sea salt
- 2 bags (20 oz.) classic white baking chips (I used Ghirardelli)
- Andes peppermint crunch baking chips
- Line a baking sheet with parchment or wax paper and scatter the pistachios on the baking sheet. Using a double boiler on the stove or a glass bowl in the microwave, heat the chocolate chips until just melted. Stir until smooth. Very carefully, pour the melted chocolate over the pistachios until covered and top with the crystallized candied ginger and sprinkle on some sea salt. Refrigerate for at least 30 minutes, or until firm enough to cut or break apart.
- Line a baking sheet with parchment or wax paper and scatter the pretzels on the baking sheet. Using a double boiler on the stove or a glass bowl in the microwave, heat the white chocolate chips until just melted. Stir until smooth. Very carefully, pour the melted chocolate over the pretzels until covered and top with the peppermint crunch baking chips. Refrigerate for at least 30 minutes, or until firm enough to cut or break apart. Enjoy!!