SUNDAY MAY 30, 2021 l ARTSCAPE WYCHWOOD BARNS l 601 CHRISTIE STREET, TORONTO

our bark is bigger than our bite

our bark is bigger than our bite

Melt-in-your-mouth chocolate bark.

 

Tis the season for chocolate bark! With a tweak to my mom’s famous recipe and some little helping hands, we made a chocolatey mess of the kitchen and a darn good gluten-free treat…with just 5 ingredients.

Chocolate Bark
1 package semi-sweet chocolate chips
a couple of handfuls of mini marshmallows
a couple of handfuls of roasted almonds
a couple of handfuls of raisins
about 1 tsp coarse sea salt

 

Go ahead, lick the spoon.

 

Melt chocolate chips in a double boiler.
Pour melted chocolate onto a cookie sheet lined with wax paper and spread it out to about 1/2 inch thick.
Sprinkle marshmallows, roasted almonds and raisins on top of chocolate.
Drizzle any leftover melted chocolate over top.
Put cookie sheet in fridge to let chocolate cool.
Break up into pieces to pop in your mouth (save some for others).

 

It’s all about the coarse salt but use it sparingly.

 

Our bark looked real pretty plated with the candy cane version made by our friend Laura.

3 Responses

  1. lisa says:

    I love the colours in the candy cane bark. And your bark looks great too! Lisa

    -GlutenFreeFind.com

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