Updated: Jun 1, 2020
Get your chocolate fix with this sweet, salty, and crunchy chocolate bark recipe. It's incredibly scrumptious and satisfying. And better yet, its exceptionally easy to make. Whip up a batch over the weekend and store in the fridge for when you get those chocolate cravings.
1/2 C Peanuts grounded or roughly chopped
1/2 C Cranberries
2 C Semi- Sweet Chocolate Chips (dairy free)
2 Tbl Coconut Oil- I used Simply Natural from https://cgacaribbean.com/cooking/
1 tsp Vanilla Extract- I use McCormick www.mccormick.com
1-2 tsp Sea Salt
Line a baking tray or sheet pan with parchment paper or non-stick baking mat. (I use Slipat Silcone Baking Mat)
Place Chocolate chips, coconut oil and vanilla in a metal or glass bowl and melt using the double boiler method (place bowl over a pot with a few inches of gently boiling water).
Whisk or stir until the chocolate chips are melted and becomes silky and smooth, then remove from heat.
Pour half of the melted chocolate on the lined baking tray and spread an even layer approximately 1/2 inch thick. Note: this needs to be done quickly to avoid the chocolate from stiffening, making it difficult to spread.
Now evenly sprinkle on the cranberry and peanuts.
Pour the remainder of melted chocolate and gently spread with the spatula to cover the cranberries and peanuts. Sprinkle with 1-2 tsp sea salt.
Pop the tray in the fridge for 30 minutes or more to harden.
Remove from the fridge and get crackin! Crack into any size pieces you like. Have some fun with them, they aren't supposed to look perfect.
Serve and store the leftovers in an airtight container in the fridge to prevent them from melting.