Who is excited about Christmas already? Because y’all, if I were one of you guys in the northern states getting all the snow already? Our decorations would be out, and I’d probably be at Target getting more twinkle lights. If you’ve fought the temptation to do that already then I tip my hat to you dear friend!
While I have yet to get out the stockings at this point (no promises for later this week though), I am planning out our holiday time, where we’ll put said decor, where we’ll be and what I’m putting in this year’s cookie plates. There’s time, of course, but with the pregnancy brain and my overexcitement about the holiday in general? Not taking any chances!
If I’m being honest, this is by far the best bark I’ve made because I took the time to actually spread it suuuuuuuper thin. I’m all for chunks of good chocolate, but it can be a bit much to have huge thick slices of the good stuff to bite into. Trust me when I say you want to take the time to get the chocolate as thin as possible.
Besides the fact that the texture will be more bark-like and accurate, you get to eat more pieces because technically you won’t be eating as much. Right? Right. I’m just looking out for y’alls best interests, you see!
So let’s talk about the dried blueberries really fast. I know it sounds like something that would be hard to find, but I got mine in a big bag at Walmart. I’m sure you could also get some at any local grocery store – but if worse comes to worst you could sub dried cranberries and it would still be heavenly. I like the way the blueberries add some chew and a subtle blueberry flavor without overpowering any of the other toppings or the chocolate.
I’d love to hear from you – what’s always on YOUR cookie platters during the holidays?!
- 12 ounces 65% cocoa chocolate chips (or chocolate bar, chopped)
- 1/2 tablespoon coconut oil OR vegetable oil
- 1/3 cup dried blueberries
- 1/3 cup lightly toasted walnuts, chopped
- 1/3 cup sweetened coconut flakes
- Preheat oven to 325 and spread the coconut flakes on a baking sheet.
- Toast the coconut at 325 for 7-10 minutes, until the coconut just starts to brown.
- Remove the coconut immediately, stir, and the pour onto a cold plate to stop the cooking process.
- Let cool completely while melting the chocolate.
- In a large microwave-safe bowl, microwave the chocolate and the oil at 30 second intervals, stirring well in between each interval, until melted and smooth.
- Alternatively, if you would prefer not to use a microwave you can do the same thing over a double boiler.
- Line a large baking sheet with parchment paper.
- Pour the chocolate into the middle of the parchment paper and spread the chocolate as thin as possible. I used an offset spatula, although you could also set the pan on a running dryer to vibrate into a flat sheet.
- Sprinkle evenly with the blueberries, walnuts and toasted coconut.
- Refrigerate or set in a cold room to harden, then break into pieces to serve!