I have just one expectation for my stocking on Christmas morning – it must include chocolate. This year, I’m hoping for a cello bag of marble bark topped with buttery cashews and jeweled cranberries. I have a weakness for chocolate bark, and the easy DIY candy is one of my favorite treats to make in December.
Think of marble bark as a canvas, customizable with your preferred chocolate and toppers. Try swirling dark and milk chocolate, or swap out the cashews for roasted hazelnuts. Make it your own, and whatever you do, make a double batch and gift this bark to everyone you know. I can’t think of a single person that wouldn’t devour it on the spot.
- 8 oz semisweet chocolate chips
- 3 oz white chocolate chips
- 3 Tbsp dried cranberries
- 3 Tbsp roasted cashews, halved
- Line an 8-inch square baking pan with parchment paper. Place semisweet chocolate chips in a microwave safe bowl and heat chocolate in 30 second intervals, stirring after each interval until melted and smooth (about 2 minutes). Place white chocolate chips in a microwave safe bowl and heat chocolate in 30 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes).
- Pour melted semisweet chocolate into prepared pan and spread with an offset spatula. Dollop melted white chocolate by teaspoons over semisweet chocolate layer and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles. Top with cranberries and cashews, pressing gently to adhere. Chill baking pan in the refrigerator for 45 minutes, until bark is set.
- Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into squares. Pack in an airtight container with wax paper between layers; store in the refrigerator up to 2 weeks.