'Tis the Season for Chocolate Bark
by Keleigh May on December 3rd, 2014

Dark and Nutty Spiced Berry Bark
  • 1-12oz. bag dark chocolate chips
  • 1/2 teaspoon vegetable oil
  • 1/2 cup craisins
  • 1/2 cup cinnamon roasted pecans (see recipe below)
Spiced Pecans (adapted from Add a Pinch)
  • 1 1/2 cup whole pecans
  • 1/4 cup brown sugar
  • 2  tablespoon water
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • sprinkle of ground ginger


For Spiced Pecans:
Add all ingredients to a large greased skillet over medium-low heat. Stir to mix all ingredients together and then stir continuously as the sugar begins to melt, making sure to coat pecans well. Cook until pecans have begun to toast, about five minutes and then remove from heat. Pour onto a lined baking sheet to cool. Let cool about 30 minutes before adding to bark. 
For Bark: 
Place a piece of wax paper over a 9x9 or 8x8 baking dish. Fold the edges of 2 sides inward so that the wax paper will fit in the dish. Place the wax paper (fold side down) in dish and spray with non-stick cooking spray.
*Leave the flaps hanging over, this will make it easy to remove bark from dish once it hardens. 
Place a handful of spiced pecans and craisins at the bottom of the baking dish. 
To melt the chocolate, pour chocolate chips in a glass measuring cup (or a microwave safe container) with 1/2 teaspoon oil and microwave at 30 second intervals. Mix chocolate every 30 seconds, then return to microwave. 
Chocolate is ready for use when all chocolate chips are melted when you stir. 
Pour hot chocolate over pecans and craisins.  Evenly cover the pan and smooth over with spatula. 
Snack Break!!

Dark chocolate covered spatulas make great after school snacks. 
Give the pan a few shakes and taps to settle the chocolate.

(Photo credit to Tucker for taking this picture for me!)
Place more pecans and craisins on top, give a few more taps and let harden (about 4-6 hours). 

Note: Want more or less toppings? Then add more or less! Save your spiced pecans for a tasty treat by themselves. 
Once chocolate has hardened, run a sharp knife along all the edges and pull the wax paper out. Unfold the tabs and cut the bark into random shapes and sizes. 

Chocolate for a Cause.

My church, Hope Community, in Raleigh, NC, handed out money  to everyone in the congregation with the task of growing the money and using it to help the church's mission....Reach the Triangle, Change the World.  The name of this program is the Mina Project. (Learn more by reading "The Parable of the Minas.")  So together with our small group, we pooled our money and devised a plan on how we could grow it and what we could do with it. We have the goal of giving Christmas to a single mom with a child battling cancer and disabled elderly people in the triangle.  That's where the bark comes in.  Its faily cheap to make and tastes llike a decadent expensive treat.  I created this recipe along with three other flavors of bark and will use the money from selling it to help support these families.  Want to help support us in our goal?  Send me an email to purchase some bark and help give Christmas to a family in need.  I will have the other three recipes coming soon. Put some chocolate bark in a fancy holiday tin and you've got the perfect present for a teacher, neighbors or even yourself this holiday season.  Looking for a great gift idea that tastes great and will give back to your community? Where there's a meal, there's a way!

Posted in Desserts, Gluten-Free    Tagged with no tags


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