HOLIDAY GIFTS!!!

HOMEMADE holiday gifts! If you’re anything like me, you’ve waited until the very last possible second to get 1 million gifts for everybody on your list! Am I right, or am I right?!?

Well, have no fear my friends. I’ve got the easiest, yummiest, homemade dark chocolate bark EVER. And it starts with a bowl of melted chocolate.

Let’s all take a moment…

Honestly, I’d be happy if somebody just gave me a bowl of that for the holidays. Can I just dive right in?

The other great thing about this bark, is you can add any toppings/flavor combinations that you like! Of course, I couldn’t just make the one kind. I also made this Dark Chocolate Almond Sea Salt bark for the sweet and salty lovers out there.

I mean seriously, would you just look at those yummy salt crystals! YES!

So make one, make ’em both, or make up your own! Your friends and family will love you for it, and you won’t be stressed anymore.

Dark Chocolate Peppermint Bark

Scale

Ingredients

For the Peppermint Bark

12 ounces dark chocolate (I use Ghirardelli Dark Melting Wafers)
3–4 candy canes (crushed)

For the Almond Sea Salt Bark

12 ounces dark chocolate (I use Ghirardelli Dark Melting Wafers)
3/4 cup sliced almonds
Sea salt

Instructions

For the Peppermint Bark

1) Chop the dark chocolate into chunks and melt over a double boiler, or in 30 second increments in the microwave, stirring to make sure it doesn’t burn.
2) Pour melted chocolate onto a parchment paper lined baking sheet and use a rubber spatula to spread chocolate evenly until about 1/4 inch thin.
3) Sprinkle the crushed candy canes over the chocolate. Allow chocolate to cool completely (at least 2-3 hours) or for 30 minutes in the fridge. Break and serve!

For the Almond Sea Salt Bark

1) Follow the same directions as above in numbers 1 and 2, then sprinkle the almonds and sea salt over the chocolate and let cool before breaking and serving!

Notes

*I use the Ghirardelli Dark Melting Wafers. They melt easily, and harden up quickly! But regular chocolate chips or a bar of chocolate are also fine to use.