ONE MORE WEEK TIL CHRISTMAS, YOU GUYS!!!!!!
I don’t know about you, but I am EXCITED for the holiday season (in case you couldn’t tell…)! This is literally my favorite time of the year. I mean, what’s not to love?! Enjoying the first snow of the season, decorating the Christmas tree, baking cookies & other holiday treats for friends, watching
Elf every other damn day Christmas movies with your family. and I CANNOT WAIT for the long weekend ahead — there is so much more Christmas-ing to be done!!
But first…. we have five (very) long workdays to get through.
Never fear — chocolate to the rescue!
As if I need more chocolate in my life… in fact, I’m pretty sure I’ve consumed more in the last week than I have all damn year! A lot of our clients and their advisers send us gifts during the holidays, mostly in the form of chocolate. That, along with a cookie jar full of Dove chocolates on our side of the office AND a secret stash in my desk drawer… let’s just say I’m living life on chocolate overload lately.
and really, HOW MANY TIMES CAN I SAY CHOCOLATE IN ONE POST?!
(the current count is at six, in case you were curious)
Although, to my credit, I primarily eat dark chocolate, which is chock full of antioxidants and shit…. whiiiiiich means that it’s basically a health food. Don’t mock my logic.
Anywho, I have a REALLY easy (and delicious!) recipe to help you make it through this work week — dark chocolate pumpkin spice bark! I’m usually baking up a storm the week before Christmas, and I find that a recipe like this helps switch it up a little — and also allows me to turn off my oven for a bit. This chocolate bark only takes about a half hour to whip up and is the perfect addition to any gift.
Andddd in case you hadn’t notice, I’m not done with pumpkin just yet — shocking, I know. If you’ve already had your fill of pumpkin for the year, you can certainly leave it out of this recipe. But I think the pumpkin spice adds such a yummy twist to this bark and I highly recommend you try it as is at least once!
If you REALLY want to get festive, you might even sprinkle some dried cranberries on top! However, we’re a bunch of dried cranberry haters here in the Bartash household, so pumpkin seeds and almonds get to share the spotlight instead.
- 1¼ cup dark chocolate (chips or a bar, broken up)
- 1½ cups white chocolate (chips or a bar, broken up)
- 1 teaspoon pumpkin pie spice
- ¼ cup pumpkin seeds
- ¼ cup whole almonds, roughly chopped (or sliced almonds)
- Line a 9x13" cookie sheet with parchment paper.
- Melt dark chocolate in a microwave or over a double boiler, and then pour onto cookie sheet. Spread until even; there should be a thin layer of chocolate, though it doesn't have to touch the sides.
- Put the cookie sheet in the freezer for at least 10 minutes to harden.
- Melt white chocolate in a microwave or over a double boiler. Remove from heat and stir in the pumpkin pie spice. Pour over the dark chocolate layer and spread evenly. Be sure to work quickly - the frozen dark chocolate will start to melt and the white chocolate will start to harden.
- Sprinkle the pumpkin seeds and almonds on top, pressing into the chocolate gently with your fingers to ensure it sticks.
- Put in the freezer for another 10 minutes or so. Once hardened, break the chocolate into pieces and store in the refrigerator.
Recipe from: Pumpkin Bark | Minimalist Baker
Happy ba(r)king, my friends!