This started off as Halloween Chocolate Bark but somehow morphed into a pretty offering with dried rose petals. I was really going for the spiders, ghouls and decapitated limbs vibe but just couldn’t make it happen, I kept going off course with the rose petals. However this could work beautifully for Halloween, just add a few more candy corns and some m&ms and you’re in business. The pistachios, golden raisins, cranberries and pumpkin seeds are a very lovely pairing for a Fall treat. Make sure you use a great quality white chocolate, because there are so few ingredients in this recipe (barely a recipe at all) it’s as well to use the best quality ingredients you can find. I used Guittard white chocolate chips which are absolutely delicious. If you’re vegan and you’re looking for a good quality substitute click here for a comprehensive list of options.
Chocolate Bark is tremendous fun to make. There’s something very satisfying about the melting, stirring and spreading of chocolate. On the whole it’s extremely good natured, as long as it doesn’t get wet. Chocolate hates water. Be sure to keep your bowls, spoons and spatulas dry. I used a lined baking tray with parchment paper to spread the melted chocolate onto which worked beautifully. Then just sprinkle over your desired toppings and place in the fridge until set, which it does surprisingly quickly. Peel off the parchment paper and break into large pieces. This is a lovely gift for someone special, place a handful of pieces in a clear cellophane bag and tie up with a pretty ribbon.
White Chocolate Bark and Halloween
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 1x
- 16 ounce packet white chocolate chips
- 1 handful shelled pistachios
- 1 handful golden raisins
- 1 handful dried cranberries
- 1 handful shelled pumpkin seeds
- 1/2 teaspoon edible dried roses (entirely optional)
- Line a 10 x 15 inch tray with parchment paper
2. Place the chocolate in a heat proof bowl and place in the microwave. Heat at intervals of about 15-20 seconds. Go slow and stir very well between each interval. The chocolate melts beautifully with the stirring, you don’t want to over heat it! You may only need two blasts in the microwave.
3. Pour the chocolate onto the parchment paper and spread with a palette knife to your desired thickness. I like it thin, you may like it thicker.
4. Sprinkle over your desired toppings.
5. Place in the fridge to set. Plan on at least a couple of hours of chilling time.
6. When set, remove from the fridge and break into pieces. Nibble and enjoy.