White Chocolate Holiday Bark
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Ingredients:
- 16 oz white chocolate (high quality, finely chopped)
- 1 Tbsp Pomegranate Dark Balsamic Vinegar
- 1 Tbsp Rosemary Premium Olive Oil
- 1 cup dried cranberries
- ½ cup cashews or pecans (crushed)
- 1 cup pistachios (shelled and chopped)
- ½ cup pretzels (crushed)
- Edible gold leaf (optional, for decoration)
- Coarse sea salt (optional, for sprinkling)
Instructions:
- Line a baking sheet with parchment paper and set aside.
- In a double boiler or heatproof bowl set over a pot of simmering water, melt the white chocolate. Stir frequently to ensure smooth, even melting. Alternatively, melt the chocolate in the microwave in 30-second intervals, stirring between each interval.
- As the chocolate begins to melt, add the Olive Oil and stir continuously until it is fully melted and smooth. Olive oil enhances its richness and adds a subtle herbal note.
- Once the chocolate is fully melted, carefully stir in the Balsamic Vinegar. Mix well to ensure the flavors are evenly distributed.
- Pour the melted chocolate mixture onto the prepared baking sheet. Using a spatula, spread it out into a thin layer, approximately ¼-inch thick.
- Evenly sprinkle the dried cranberries, chopped pistachios, crushed pretzels, and crushed cashews or pecans over the chocolate. Gently press the toppings into the chocolate to help them adhere.
- For a festive touch, place small pieces of edible gold leaf on top of the bark. Lightly sprinkle with coarse sea salt for a sweet and salty finish.
- Refrigerate the bark for at least 30 minutes, or until it is fully set and hardened.
- Once the chocolate is set, break the bark into irregular pieces or cut it into squares.
- Enjoy immediately or store in an airtight container in the refrigerator for up to 2 weeks.