Recipes

Christmas Bark

:15 min

:35 min

Yield 1 1/4 lb

3 bars (100g each) good-quality white chocolate

3 bars (100g each) good-quality dark chocolate

1/2 cup Longo’s Dried Cranberries

1/2 cup Longo’s Roasted & Salted Pumpkin Seeds

•Chop each chocolate separately into small pieces about the size of chocolate chips. Set aside 1/2 cup of each type of chocolate in separate small bowls.
•Microwave remaining dark chocolate in medium microwave-safe bowl in 30-second intervals, stirring in between, until melted. Immediately add the reserved dark chocolate. Stir until melted and shiny. Repeat with white chocolate, microwaving in 15-second intervals to prevent scorching.
•Pour white and dark chocolate onto parchment-paper-lined rimmed baking sheet. Drag the tip of a rubber spatula back and forth through the chocolate to form a swirl pattern. Sprinkle with cranberries and pumpkin seeds. Press toppings lightly into the chocolate.
•Refrigerate for about 20 minutes or until bark is set. Break into pieces and store in airtight container at room temperature. (Make-ahead - Bark will keep for up to 2 weeks, if starting to soften, store in refrigerator.)

Tip

•Chocolate can also be melted in heatproof bowl set over a saucepan of hot (not boiling) water.

Per serving: 150 calories