We have our first BBQ of the season this weekend and the forecast is rain and cold. Cold cold cold. I’m through. I want summer. I want sun, beach, and ice cream cones to go with. It’s April- let’s get on with this.
In between my ranting about the weather, I made this chocolate bark. Say hello to your go to dinner party dessert. Super quick and easy, and it can be made ahead. Naturally, this has Ina written all over it. You can choose any nuts or dried fruits to go with, just be sure the nuts are salty- the salty sweet combo is key.
And it’s also important to remember if one of your guests is allergic to chocolate, which I didn’t. That would be key too. Luckily I had a very forgiving guest (Thanks, Liz!).
French Chocolate Bark adapted from Barefoot Contessa Back to Basics
Makes 16-18 large pieces
10 oz semi sweet chocolate, finely chopped
1 cup salted shelled pistachios
1 cup dried cranberries
Place 3/4 of the chopped chocolate in a bowl and microwave for 20-30 seconds. Remove from microwave and stir well. Place back in microwave, continuing to heat for 20-30 second intervals and stirring until all the chocolate is melted. Add in the remaining chopped chocolate and stir vigorously until all the chocolate is melted and it’s smooth and glossy.
Place a large piece of parchment paper on a cookie sheet. Pour the melted chocolate on to the parchment paper, spreading it out with a rubber spatula into the shape of a rough rectangle. First sprinkle the nuts evenly across the chocolate, then the cranberries. Allow to cool for at least two hours. Cut into large pieces and serve, or store in an air tight container.