ABOUT THE RECIPE:
This holiday inspired homemade Chocolate Polka-Dot Bark makes a delicious treat any time of year and will inspire the kiddos to be creative in the kitchen! Create a personalized adaptation of the recipe by using your preferred nuts, seeds or dried fruits. I have included my version here, but feel free to change up these easy-to-prepare snacks to please your family.
Makes 12 servings
INGREDIENTS:
1 cup vegan chocolate chips (55% to 70% cacao)
35 to 45 vegan white chocolate chips (the white chips make the polka dots)
¼ cup sweetened dried cranberries or raisins
3 tablespoons chopped pecans or roasted (or raw) cashews
INSTRUCTIONS:
Line two 9-inch square baking pans with unbleached parchment paper, leaving an overhang of 1-inch “wings” on two sides of the pans, and secure the wings to the pan with metal clips. Melt the chocolate in a double boiler over low heat, stirring often. Pour the melted chocolate onto the prepared baking pans and immediately, gently tip the pan(s) to spread the chocolate in a thin, even layer over the parchment, leaving about a ½-inch between the edge of the chocolate and the side of the pan.
Arrange the white chocolate chips in a polka dot pattern over the top, gently pressing them into the warm chocolate. Put the cranberries or raisins in between the white chocolate chips, and then sprinkle with the pecans or cashews, pressing gently into the chocolate. Freeze for 15 to 20 minutes (or refrigerate for 1 hour) until set, and then gently peel off the parchment from the bottom of the chocolate. Put the chocolate on a plate and randomly break it into pieces of “bark.” Serve immediately, or refrigerate the bark in a tightly closed container (between sheets of parchment paper) for up to 1 week.
Ingredients
Directions
ABOUT THE RECIPE:
This holiday inspired homemade Chocolate Polka-Dot Bark makes a delicious treat any time of year and will inspire the kiddos to be creative in the kitchen! Create a personalized adaptation of the recipe by using your preferred nuts, seeds or dried fruits. I have included my version here, but feel free to change up these easy-to-prepare snacks to please your family.
Makes 12 servings
INGREDIENTS:
1 cup vegan chocolate chips (55% to 70% cacao)
35 to 45 vegan white chocolate chips (the white chips make the polka dots)
¼ cup sweetened dried cranberries or raisins
3 tablespoons chopped pecans or roasted (or raw) cashews
INSTRUCTIONS:
Line two 9-inch square baking pans with unbleached parchment paper, leaving an overhang of 1-inch “wings” on two sides of the pans, and secure the wings to the pan with metal clips. Melt the chocolate in a double boiler over low heat, stirring often. Pour the melted chocolate onto the prepared baking pans and immediately, gently tip the pan(s) to spread the chocolate in a thin, even layer over the parchment, leaving about a ½-inch between the edge of the chocolate and the side of the pan.
Arrange the white chocolate chips in a polka dot pattern over the top, gently pressing them into the warm chocolate. Put the cranberries or raisins in between the white chocolate chips, and then sprinkle with the pecans or cashews, pressing gently into the chocolate. Freeze for 15 to 20 minutes (or refrigerate for 1 hour) until set, and then gently peel off the parchment from the bottom of the chocolate. Put the chocolate on a plate and randomly break it into pieces of “bark.” Serve immediately, or refrigerate the bark in a tightly closed container (between sheets of parchment paper) for up to 1 week.
