A colorful take on classic bark candy.
It could also be used as a fun garnish on acranberry holiday cocktail.
Ingredients
2cups60%-70% cacao dark chocolate chips(about 12 oz.)
Credit:Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley
Fill a medium saucepan with water to a depth of 1 to 2 inches.
Bring to a simmer over medium.
Place chocolate in bowl; cook, stirring often, until melted, 4 to 5 minutes.
Remove bowl from heat.
(Alternatively, microwave chocolate in a microwavable bowl on HIGH for 1 minute.
Pour melted chocolate onto prepared baking sheet.
Using an offset spatula, spread chocolate into a roughly 1/8-inch-thick rectangle (about 10 x 13 inches).
Sprinkle chocolate evenly with pistachios, cranberries, and coconut; if desired, sprinkle with flaky sea salt.
Chill bark, uncovered, in refrigerator until set, about 1 hour.
Store bark in an airtight container in refrigerator up to 1 week.
