Tuesday evening we had a wonderful time with many moms from the community at our Mom’s Night Out event. It was a great night of fun and my business Yummy Sprout was able to cater some yummy gluten-free desserts. They were loved by all…in fact I took home empty plates. As requested (by quite a few attendees) here is the recipe for my holiday bark. For the event, I made Peppermint Bark which is identical to this recipe only sprinkle crushed Hammond’s or TruJoy Sweets candy cane over the bark instead of the pistachios and cherries. Perfect to make for the Holidays!
Pistachio Chocolate Bark
1/4 cup shelled Pistachios, chopped
1/4 cup Dried Cherries, chopped
Using a double boiler or a metal bowl on top of a saucepan melt the dark chocolate. Make sure you have the saucepan at least half full of water and bring to a low boil. Stir the chocolate till smooth and melted while you heat it. Pour and spread on to a wax paper lined baking sheet. Spread the chocolate as thin as you would like it, remember there is another layer. Repeat with the white chocolate, spreading gently to cover the dark. Immediately sprinkle with pistachios and cherries. Place baking sheet in the refrigerator for at least 30 minutes. Break into pieces and store in an airtight container, in the refrigerator for up to a week.