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December 22, 2011: Christmas Bark

December 22, 2011

This is a treat I used to make my students at Christmas. I used to put pieces of Christmas Bark in small plastic bags with a Christmas quote of some sort attached to the tie sealing the bag. Then I put the whole bag into a Christmas coffee mug. I used to enjoy this making Christmas Bark and I do miss the tradition. It’s pretty easy to make and has generated a lot of fans over the years.

Christmas Bark:  Toast @ 325°F 1C. whole Pecans and 2C. whole Walnuts on a cookie sheet covered in parchment for about 20 minutes, turning often. Cool and coarsely chop. Also chop 1C. Craisings (or you could substitute Dried Cherries.) On a double-boiler, over medium heat, melt 7C. semi-sweet chocolate chips. When chocolate is melted, add nuts and craisins and stir until both are coated with chocolate. On a 10″ X 15″cookie sheet, covered with parchment, pour the chocolate mixture and use spoon to level. Cool at room temperature and then further cool in fridge. Chocolate will harden in about 30 minutes. Break, by hands (covered with rubber gloves to keep both you and the chocolate clean, but also to insulate the chocolate from your hands’ warmth) into chunks and bag. Use the tines of a fork to break the tougher pieces. Keep all pieces that you are not working on breaking, in the fridge, as your hands will start to melt the chocolate if it is at room temperature.

Simple. Tasty. Quickly made. An original Christmas treat!

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One comment

  1. This sounds delicious and I love the way you photographed it. Yay 🙂

    -Silvi



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