Festive chocolate bark layered with peppermint, pistachios, cranberries, and coconut flakes, perfect for holiday gifting or display.
# What you need:
→ Chocolate Base
01 - 14 oz high-quality dark chocolate (at least 60% cocoa), chopped
02 - 7 oz white chocolate, chopped
→ Toppings
03 - 2.1 oz crushed peppermint candies
04 - 2.1 oz roasted, salted pistachios, roughly chopped
05 - 2.1 oz dried cranberries
06 - 1.4 oz toasted coconut flakes
07 - 2 tbsp festive sprinkles (optional)
# How to make it:
01 - Line a large baking sheet with parchment paper to prevent sticking.
02 - Gently melt the dark chocolate in a heatproof bowl over simmering water, stirring until completely smooth.
03 - Pour the melted dark chocolate onto the prepared sheet and evenly spread it to approximately 0.2 inches thickness using a spatula.
04 - In a separate bowl, melt the white chocolate using the same method until smooth.
05 - Drizzle the white chocolate over the dark chocolate layer, then use a skewer or knife to carefully swirl for a marbled pattern.
06 - Evenly distribute crushed peppermint candies, pistachios, dried cranberries, coconut flakes, and optional sprinkles over the chocolate surface.
07 - Gently press the toppings into the chocolate to ensure they adhere firmly.
08 - Refrigerate the chocolate bark for at least 40 minutes or until completely hardened.
09 - Once set, break the chocolate into irregular pieces and arrange attractively for serving or gifting.
