DIY: Chocolate Bark

One of the things that I miss most about the holiday season is all of my favorite food bloggers cease sharing their recipes for cookies, cupcakes, and all sorts of baked goods that make for cheap gifts when you’re a Bitch on a Budget.

This winter, I was introduced to the miracle of “baking” chocolate bark- after years and years of searching, I have finally discovered the treat that is cost-effective, easy to make (my baby sister- who has only recently mastered the culinary challenge of scrambled eggs- could even make this blindfolded), and delicious to boot.

For those who have resolved to shed that extra holiday poundage, whip this up with dark chocolate, enjoy it standing up, and congratulate yourself for the heart-healthy snack you’ve opted for instead of a Kit Kat.

All you need:

¾ c shredded coconut

¾ c mixed salted nuts, coarsely chopped

½ c dried cranberries, raisins, apricots, or craisins

1 c broken pretzels

1 lb semisweet chocolate, chopped

1.    Heat oven to 350. Spread parchment paper on rimmed baking sheet.

2.   Toast coconut until lightly brown- keep a good eye on it, because this WILL BURN VERY FAST AND BLACK COCONUT SHREDS LOOK VERY UNAPPEALING.

3.   Mix coconut in a bowl with all other toppings (nuts, fruit, pretzels, etc).

4.   Microwave chocolate in 30-second periods, stirring vigorously in between each, until smooth. Add ½ nut mixture.

5.   Spread chocolate so that it is ½ in thick onto baking sheet. Sprinkle with remaining nut mixture.

6.   Put in refrigerator for 1 hr and up to 1 week.

7.   Break into pieces and enjoy.

What are your favorite toppings and fixin’s for at-home chocolate bark? Let the Bitches know your secrets by dropping us a comment below, shooting us an email to bbonabudget (at) gmail (dot) com, or Tweeting us @bbonabudget!

Xo,

B

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