• 1 pound bittersweet or semisweet chocolate, chopped
  • 1 cup Rice Krispies cereal
  • 3/4 cup dried cranberries, divided
  • 1 pound white chocolate, chopped
  • 1/4 cup milk chocolate chips

On the second day of Sugar my true love gave to me . . .  Black and White Holiday Bark

Oh boy is this stuff yummy!

I saw this the other day on Mel’s Kitchen Cafe and new immediately I had to make this. The combination of the dark chocolate with the sweetness of the white chocolate is perfect, then add in some crunch with the rice krispies and a little tartness with the dried cranberries and you have yourself something pretty amazing.

Honestly, I haven’t been able to stop eating this.  Thankfully we had my husband’s family party last night so I took the rest it to there.  Everyone LOVED it and I love that they finished it off, otherwise I would have.

I thought about substituting milk chocolate for the dark, but I am so glad I didn’t.  It would have been too sweet with the milk chocolate.  I opted for a milk chocolate drizzle on top, which was just perfect.  This stuff is so easy to make, you really should try it.

NOTE: The only thing I will do different when I make this again is add more Rice Krispies.  I loved the crunch in this and think it would even better with more crunch.  I think about another 1/2 cup would be perfect. 

Directions:

  1. Line an 8X8-inch or 9X9-inch square baking pan with aluminum foil, allowing the foil to extend over the sides, and set aside.
  2. In a medium size microwave-safe bowl, microwave the chopped bittersweet or semisweet chocolate at 50% power for 1 minute. Stir, scraping down the sides. Continue microwaving at 30 second intervals, still at 50% power, until small lumps remain. Stir until the chocolate is completely melted and smooth.
  3. Spread the chocolate into the prepared pan and chill until firm, about 30 minutes.
  4. Melt the white chocolate using the same method as the dark chocolate.  When the white chocolate is completely melted, stir in the rice krispies and 1/2 cup of the cranberries until everything is evenly mixed.
  5. Spread this mixture over the chilled chocolate mixture in an even layer.
  6. Sprinkle the remaining 1/4 cup cranberries over the top. Chill for 30 minutes or  until the white chocolate layer is set.
  7. Place the chocolate chips in a small ziploc bag, microwave for one minute.  With your hands gently squish the chocolate chips, until smooth.  If needed, microwave in 20 second increments until chocolate chips are completely melted.
  8. Snip a tiny corner off the bag and drizzle it over the top of the bark. Let the bark sit for 10 minutes until the drizzle is set.
  9. Remove the bark from the pan by lifting up on the foil. Carefully peel the foil away. Cut the bark into squares with a sharp knife. The bark will keep, well-covered, in the refrigerator for up to a week.

Recipe source: Mels Kitchen Cafe