Kosher Status: Pareve
Bark is one of the easiest things to make. Just ask any tree.
Okay, the poet Joyce Kilmer may have written that only God can make a tree, but we mortals can make a pretty mean chocolate bark (I said that last part). All you need is a microwave and a fridge. And some chocolate.
So, like once a year I get my nails done—my fantasies about having a weekly standing appointment are second only to my fantasies about living in a spa. Anyway, on the occasional days that I get there, they always have Food Network on. One day, I saw Ina Garten make a French chocolate bark, and I thought, How easy-peasy is that? I'm gonna try it. I think that show was at least four years ago, but I remembered it. I have a great memory for some things. My day to drive carpool, not so much; but a recipe idea I want to make stays with me forever.
TIME-SAVER
Use 2 1/2 cups trail mix in place of the almonds and pistachios.
VARIATION
Make French Chocolate Bark like Ina's, which is essentially a combo of dried fruits and nuts sprinkled on top of your bark (as opposed to mixed in). The fruits remind me of shiny jewels. (They know how to do it in France.) Dried apricots, cranberries, cherries, pineapple—anything you like works. Add cashews or peanuts or nuts of your choice. Just coarsely chop your topping; you will need about 2 1/2 cups' worth.
DRESS IT DOWN
Kiddie Candy Bark
Instead of making bark with nuts and salt, try chopped-up candy bar pieces, crushed pretzels, or mini marshmallows. Experiment with interesting combinations.
PAIR IT Capçanes Peraj Petita
Not a sweet wine, but it's so fruity and versatile that it goes with most anything, even salty/sweet dessert.
Recipe information
Yield
About 25 pieces of bark (each about 2 x 3 inches)
Ingredients
Preparation
Step 1
1. Line a baking sheet with parchment paper.
Step 2
2. Place the chocolate in a microwave-safe bowl and melt it in a microwave in 10-second intervals, stirring often, until smooth. Add 1/2 the cup of the almonds, 1/2 the cup of the pistachios, and the vanilla and stir well to coat the nuts.
Step 3
3. Use a rubber spatula to spread the mixture evenly on the prepared baking sheet. Sprinkle the salt and the remaining 3/4 cup almonds and 3/4 cup pistachios over the top.
Step 4
4. Cover and refrigerate until the chocolate is set, 2 to 4 hours.
Step 5
5. Break the bark into pieces and store in an airtight container with parchment or wax paper between the pieces. The bark can be stored for about 1 week.
Recipe from Joy of Kosher: Fast, Fresh Family Recipes, by Jamie Geller, Copyright © 2013, published by William Morrow Cookbooks.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
61 Christmas Candy Recipes to Sweeten Your Holiday
Make these Christmas candy recipes—including chocolate truffles, fluffy marshmallows, and peppermint bark—and then wrap them up for loved ones.
