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Holiday Chocolate Bark

Course: Dessert or Snack
Author: Hip Foodie Mom

Ingredients

For the dark 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

For the while chocolate bark:

  • pretzels
  • 2 bags 20 oz. classic white baking chips (I used Ghirardelli)
  • Andes peppermint crunch baking chips

Instructions

For the dark chocolate bark:

  • 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.

For the while chocolate bark:

  • 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!!