It wouldn't be the holiday's without chocolate, and todays recipe has got a lot of it.
Whether you are looking to impress your friends at a holiday party or just indulge on the holiday break, our chocolate holiday bark will have you wanting seconds.
If you are vegan or gluten-free you can substitute anything listed to fit your dietary needs - the result should be very similar.
White Chocolate Candy Cane Bark (for half the recipe)
2 Cups white chocolate chips
1 Handful of mini candy canes, crunched
Chocolate Caramel Sea Salt Bark (for half the recipe)
2 Cups milk chocolate chips
1 Teaspoon of sea salt
1 Handful of almonds, crunched
1/2 Cup caramel (your going to use this to drizzle on the bark)
Baking tray (with parchment paper)
2 Pots (or a steaming set)
In preparation you are going to need two pots, one smaller one and one larger one so the smaller one can fit into the other. With the bigger pot, you are going to fill it with water so it is about a quarter full.
Put the pot with water on a burner on medium-high and wait for it to boil.
With the smaller pot - fill it with either the milk or white chocolate chips (I suggest starting with white chocolate). Place the smaller pot in the larger pot making sure the smaller pot isn't touching the water. If it is remove enough water.
The chocolate in the smaller pot should slowly start to soften. Make sure you are constantly stirring the chocolate with a cooking spoon as the chocolate can burn very easily.
When all the lumps of chocolate have melted remove your pot while still mixing - Chocolate will also harden really fast.
Pull out your large baking tray lined with parchment paper. Quickly (while the chocolate is still melted) pour the chocolate evenly so that it covers only half of the pan. Do the same with your other chocolate. My suggestion is to always start with your lightest coloured chocolate, because if you're using the same pan the darker colour will transfer onto the lighter one and make the white chocolate look a light brown and we don't want that!
Once all the chocolate has been placed on the tray it is now time to pull out your toppings. Try and do this as fast as possible as - again - the chocolate hardens fast.
For the milk chocolate side, sprinkle on your almonds and sea salt. For the white chocolate side sprinkle on your candy canes.
Take you baking tray and put it into the freezer for about 30-40 minutes.
After 30-40 minutes pull out the tray and bring out your caramel sauce for the milk chocolate side. Drizzle it on the top very lightly, and then put the pan back in the freezer for the night.
The next morning, take out the tray and place it on the counter. Bark looks better just broken with your hands, so no need for a knife! Take the chocolate and just brake it up into palm sized pieces and there you have it ChocolateHoliday Bark!