Ingredients:
- 16 oz White Chocolate (high quality, finely chopped)
- 1 Tbsp Blood Orange Whole Fruit Premium Extra Virgin Olive Oil or 1 Tbsp Cara Cara Orange Vanilla White Balsamic Vinegar
- 1 cup Dried Cranberries
- 1/2 cup Cashews or Pecans (crushed)
- 1 cup Pistachios (shelled and chopped)
- 1/2 cup Pretzels (crushed)
- Edible Gold Leaf (optional, for decoration)
- Coarse Sea Salt (optional, for sprinkling)
Instructions:
- Line a baking sheet with parchment paper.
- Melt white chocolate in a double boiler or in a heatproof bowl in the microwave in 30-second intervals, stirring between each interval until smooth.
- Once the chocolate is melted and smooth, carefully stir in the EVOO or White Balsamic Vinegar. Mix well until fully incorporated.
- Pour the melted chocolate mixture onto the prepared baking sheet.
- Using a spatula, spread it out into a thin layer, approximately 1/4-inch thick.
- Sprinkle the dried cranberries, chopped pistachios, and crushed pretzels evenly over the chocolate before it sets.
- If desired, lightly press them into the chocolate to ensure they stick.
- If using, place small pieces of edible gold leaf on top of the bark for a festive touch.
- Lightly sprinkle the coarse sea salt over the top of the bark
- Refrigerate the bark for at least 30 minutes or until fully set.
- Once the chocolate is set, break the bark into irregular pieces or cut it into squares.
- Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.